Catch to Kitchen

Ingredients

• 2 flounder fillets (6-8 oz each)
• 2 tbsp butter
• 1 tbsp olive oil
• 1 lemon, juiced
• 2 cloves garlic, minced
• Salt, pepper, and Old Bay seasoning
• Fresh parsley for garnish
• Creamy grits for serving

Directions

1. 1Pat fillets dry and season both sides with salt, pepper, and Old Bay.
2. 2Heat butter and olive oil in a cast iron skillet over medium-high heat.
3. 3Place fillets skin-side up and cook 3-4 minutes until golden.
4. 4Flip carefully, add garlic, and cook 2-3 more minutes.
5. 5Squeeze lemon juice over the fish and garnish with parsley.
6. 6Serve immediately over a bed of creamy stone-ground grits.

Ingredients

• 1 lb red drum fillets
• 2 tbsp blackening seasoning
• 1 tbsp butter
• 8 small flour tortillas
• 2 cups shredded cabbage
• 1/2 cup mayo mixed with sriracha
• Lime wedges
• Fresh cilantro

Directions

1. 1Coat fillets generously with blackening seasoning on both sides.
2. 2Heat a cast iron skillet to smoking hot. Add butter.
3. 3Sear fillets 3 minutes per side until a dark crust forms.
4. 4Let rest 2 minutes, then flake into large chunks.
5. 5Warm tortillas and fill with fish, cabbage slaw, and spicy mayo.
6. 6Squeeze lime over the top and garnish with cilantro.

Ingredients

• 8-10 whole spot, cleaned and scaled
• 2 cups yellow cornmeal
• 1 cup flour
• Old Bay seasoning
• Vegetable oil for frying
• Lemon wedges
• Tartar sauce
• Coleslaw for serving

Directions

1. 1Heat oil to 350°F in a deep fryer or heavy pot.
2. 2Mix cornmeal, flour, salt, pepper, and Old Bay in a shallow dish.
3. 3Score each spot with 2-3 diagonal cuts on each side.
4. 4Dredge fish in the cornmeal mixture, shaking off excess.
5. 5Fry in batches for 4-5 minutes until golden and crispy.
6. 6Drain on paper towels, squeeze lemon, and serve with tartar sauce and slaw.

Ingredients

• 2 Spanish mackerel fillets
• 3 tbsp softened butter
• 1 tbsp fresh dill, chopped
• 1 tbsp fresh parsley, chopped
• 1 lemon, zested and juiced
• Salt and pepper
• Olive oil for the grill

Directions

1. 1Mix butter with dill, parsley, lemon zest, salt, and pepper.
2. 2Oil the grill grates and heat to medium-high.
3. 3Brush fillets with olive oil and season with salt and pepper.
4. 4Grill skin-side down for 4-5 minutes without moving.
5. 5Flip and grill 2-3 more minutes until fish flakes easily.
6. 6Top with a generous pat of herb butter and a squeeze of lemon.

Ingredients

• 1 lb sheepshead fillets, cubed
• 4 slices bacon, diced
• 1 onion, diced
• 2 stalks celery, diced
• 3 potatoes, cubed
• 4 cups fish stock or clam juice
• 1 cup heavy cream
• Old Bay, thyme, bay leaf
• Sherry (optional)

Directions

1. 1Cook bacon in a Dutch oven until crispy. Remove and set aside.
2. 2Sauté onion and celery in bacon fat until softened, about 5 minutes.
3. 3Add potatoes, stock, Old Bay, thyme, and bay leaf. Bring to a boil.
4. 4Reduce heat and simmer 15 minutes until potatoes are tender.
5. 5Add sheepshead cubes and cook 5-7 minutes until fish is opaque.
6. 6Stir in heavy cream and a splash of sherry. Season to taste.
7. 7Serve topped with crumbled bacon and oyster crackers.