2 THINGS REMAIN CONSTANT- CATCHING FISH AND STRONG WIND
Strong south wind continues to blow each day making our guides find places that are protected. Catching redfish remains very strong with limits being brought to the cleaning table almost every day. Check out the attached pictures from the last few days. Solid trout are being caught on live shrimp under a popping cork. Some flounder are being caught early on pink Gulp curly tail. Call Tanya toll free at 888.762.3391 and get her to hook you up and come catch some fish of your own.
Check out a few of last week’s pictures and you can see them all by clicking here: Our Photo Gallery
I was down on the cleaning dock the other day and since we are catching so many redfish 2 of our customers asked if we had a recipe for “Redfish on the half shell”. Six or seven years ago I published the best recipe I have ever had. It was done by Kayleigh Stansel, Captain Guy’s daughter. Here it is again for you to enjoy.
YOU WILL LOVE THIS
Ingredients
4 – 18/20 inch skin-on redfish fillets, rib cage in
1 – Cup Italian salad dressing
1 – Red bell pepper, diced
1 – Cup of diced onion
1 – Stick butter melted
1 – Pound peeled shrimp
1 – Pound of crab meat
2 – Tablespoon Worcestershire sauce
Salt and pepper to taste
1 – Cup cream
3 – Cups cracker crumbs
1 – Table spoon white wind
1 – Table spoon of Creole seasoning
1 – Table spoon butter
Juice of one lemon
Instructions
Cut the flesh of each fillet to the skin down the center line for most of its length. Do not cut all the way to the edge of the fillet. The intent is to make flaps that will form a pocket to hold the stuffing. Marinate the fillets in the Italian for 15 minutes. In a large sauce pan sauté’ onion, bell pepper and one stick of butter. Add shrimp and cook for 5 minutes. Fold in crab meat, Worcestershire sauce, salt and pepper. Pour in cream and gently stir to blend. Remove from heat. Gradually add cracker crumbs for desired consistency for stuffing. Make a loose ball of stuffing and place in pocket of fillets. In a small sauce pan heat wine, Creole season and remaining butter. Use wine sauce to baste fish while cooking. Grill until fish flakes away from the skin. Remove and drizzle lemon juice of fish and serve.
My Thought – It’s not my age that bothers me, it’s the side effects.
Elijah the wonder boy asked me to tell everyone to “have a nice day”.
HAVE A GREAT WEEK AND “REMEMBER YOU ARE LIVING IN THE GREATEST COUNTRY IN THE WORLD”
“Ya Shoulda been here yesterday”
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1-888-762-3391
Hackberry Rod & Gun
485 Lake Breeze
Hackberry, LA 70645
