Cook your Catch
Cobia with Lemon Caper Sauce (by Betty Crocker)
A third cup all-purpose flour
¼ teaspoon salt
¼ teaspoon pepper
1 ¼ lb cobia or sea bass fillets, cut into 4 pieces
2 tablespoons olive oil
1/3 cup dry white wine
½ cup reduced-sodium chicken broth
2 tablespoons lemon juice
1 tablespoon capers, rinsed, drained
1 tablespoon chopped fresh Italian parsley
In shallow dish, stir flour, salt and pepper. Coat fish pieces in flour mixture (reserve remaining flour mixture). In 12-inch nonstick skillet, heat oil over medium-high heat. Place coated fish in oil. Cook 8 to 10 minutes, turning halfway through cooking, until fish flakes easily with fork; remove from heat. Lift fish from skillet to serving platter with slotted spatula (do not discard drippings); keep warm.
Heat skillet (with drippings) over medium heat. Stir in 1 tablespoon reserved flour mixture; cook and stir 30 seconds. Stir in wine: cook about 30 seconds or until thickened and slightly reduced. Stir in chicken broth and lemon juice; cook and stir 1 to 2 minutes until sauce is smooth and slightly thickened. Stir in capers.
Serve sauce over fish; sprinkle with parsley.
Be sure to tag us in your awesome fishing pics for a chance to be featured on Instagram or Facebook and check out our tips from the pros, and full episodes at www.intotheblue.tv
With parties during the holidays, the best appetizer you can do is a smoked fish dip. We love this Smoked Kingfish dip. We will cut it up into large chunks about the size of your hand so that they cook evenly and you smoke them skin down. Personally I like to marinate mine with lots of spice, pepper and teriyaki and brown sugar.
S11:E8 - “Monster Mangroves in Key West” (2019)
Join Capt Scott Walker and Capt Steve Rodger as they fish the Keys for monster mangroves.
S11:E7 - “Skyrocketing Kingfish” (2019)
Join Scott Walker and Steve Rodger as they bring us the exceitment of the Skyrocketing Kingfish.
I like to take an average like 20 pound tuna and cut the loin into thirds. Then you have to get all the red meat off of it, which you do anyway to eat it. I like to get them about 4 inches long and about 2 stacks of that will fill a jar. I like them to be about a celery stalk.
S11:E6 - “Tuna Magic Hour” (2019)
Capt Scott Walker and Capt Steve Rodger take us to the Magic hour of tuna in Key west.
S11:E5 - “Dolphin & A Sword” (2019)
Scott & Steve share why, when it comes to dolphin & swordfish, you have to be ready for both.
I get asked all the time what my favorite line is to fish with. Braid line is a thing of the future, but Power Pro have used the Spectra HT technology and made Maxcuatro. This line is 25% thinner diameter - what this allows us to do is use the thinner diameter for a smaller reel.