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Charter boat fishing and blackened redfish recipe
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Hiring a boat captain and his vessel to take you fishing is not the most cost effective way to feed your family. But - for dinner would you rather have a fish you've caught right from the sea or a frozen one that was farmed in China?
In the northeast corner of Florida, Chris Castle of Wide Open Charters takes people fishing inshore or outshore. On a recent fishing trip in Anastasia State Park waters, we caught four large red bass, also known as redfish. Captain Castle supplied all the necessary supplies and took us to the best spots for fishing. When we were done he cleaned and filleted the fish for us.
Being out on the water is a wonderful experience with family members, friends, or even business associates. With a guide like Captain Castle you are almost guaranteed to catch something. He is knowledgable, friendly, and has a million stories to tell. His specialty is teaching children to fish and his manner with them is worth the price of a charter.
Going home with fresh redfish meant only one thing: time to break out the blackened seasoning! Redfish was the original fish used by Paul Prudhomme to create his signature blackened dish. My version is quite simple:
Blackened Redfish Recipe
This method can also be used for tilapia with good results.
-Heat a skillet to medium high temperature.
-Pour in a tablespoon of olive oil to coat pan.
-Sprinkle blackened seasoning to your taste (it can be spicy!) on both sides of fish.
-Cook quickly in hot pan, turning once until fish is done.
Prepared blackened seasoning can be found in the spice aisle of your local grocery store. Being a Marylander, my favorite is Old Bay brand.
For more information on fishing or waterfowl hunting with Chris Castle and Wide Open Charters in the Palm Coast and St. Augustine, Florida areas, contact him at 904-669-3210 or ccastle2@comcast.net
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