Capt. Chuck is an accomplished chef, and and as a longtime angler and guide, it’s no wonder that seafood cookery is a specialty.
While Capt. Chuck encourages catch-and-release fishing, he believes that anglers who wish to keep some fish to eat only deepens their appreciation for the resource. Fortunately it’s a managed resource, which ensures the sustainability that means the enjoyment of angling doesn’t have to end on the water. It can end with a great family meal.
Unlike what we may find in a store, you will never have fresher fish than what you catch on your charter. Expertly filleted and iced for the trip home, Capt. Chuck will even provide you with his favorite recipe for the species of fish you plan to cook.
Those same great recipes can be found here, and as they are updated from time to time, you may want to bookmark this page and return to see what culinary offerings have been added. Each one will have been tried and tested by Capt. Chuck to ensure maximum eye and taste appeal.
Flat Iron Flounder
1 Flounder whole
½ cup blacking season (or season of choice)
1 stick of butter
Flat iron Skillet
I have caught a ton of flounder in my life and in the past I have let a lot of them go because I did not want to go through the process of cleaning them. But then a good friend showed me a way to clean them that is not only easy and fast it also makes for a great presentation.
Cut the head off
Once the fish is cleaned rub with soften butter and coat with spice
Place fish on pre heated flat iron LIGHTLY OILED and sear topside down first 4-5 min depending on thickness . Flip over and finish for another 4-5 min. (you only want to flip once)
1/2 cup Blacken spice
1 stick butter
2 cups jasmine rice
½ cup sweet peppers or hot… your choice.
1 tbsp chicken bouillon. I use a product called Better Than Bouillon You can not beat it!!!
Cast Iron Skillet
1 can of corn
1 can of black beans
3 large Roma tomatoes
¼ cup chopped cilantro
1 lemon juiced
Salt pepper and garlic to taste
Cooking Should Be Done Out Side Or In A WELL VENTALATED Area!!!!!!!!!!!!!!!!!
Make rice according to package add bouillon to water. Add chopped peppers to rice about half way thru cooking to maintain color and texture. Remove from heat and cover.
Soften butter and spread over top side of filets. Cover butter with a generous amount of spice
Add 1 to 2 tbsp of oil to a cast iron skillet . Heat oil on high heat until oil starts to smoke timing is key here do not let oil burn. Carefully add fish spice side down to skillet. Cook for 3 to 4 mins. depending on thickness of filets.
Flip once and cook for another 2 to 3 mins.
Serve fish on a bed of rice with healthy portion of salsa.
Panko Pompano with Creamy Grits and fresh Pico topping
2 Pompano fillets (skinless)
2 cups Seasoned Panko Bread Crumbs
2 cups flour
4 ser. yellow grits
Juice of 1 lemon
Make Pico in advance so it has time to marinate.
Dice tomatoes small
Chop onion semi- fine
Chop cilantro fine
Chop garlic fine
Salt and Pepper to taste Combine all ingredients together in plastic or wood bowl (do not use any metal utensils)
Stir occasionally until served.
Following instructions on grits substituting heavy cream for half of the water and adding bullion at proper ratios 1tps per cup of liquid You can add bacon bits to grits if so desired.
NOTE: Use oven safe frying pan
Preheat oven 400
Soak fillets in ice water; dredge first in flour then in egg wash then in bread crumbs. Place in frying pan LIGHTLY coated with peanut oil (other frying oil can be used). Pan sear on both sides on med high for two min each. Place frying pan in oven to finish for 8 mins, turning fish one time to evenly brown.
Pompano A La Chuckie
¼ cup fresh garlic
1 cup Fresh Lemon juice
¼ cup Olive oil
1 tbsp Salt
1 tsp Pepper
2 cups cold water
Filet and debone fish leave skin on the filets. Place filets on parchment paper skin side down on cookie sheet or baking pan. Coat each filet with approx. 1tbsp of olive oil.
Combine in blender lemon juice, water, salt, pepper and garlic. You can add cilantro to blender if you would like a more pronounced taste of the herb.
Place one slice of tomato, 1 tsps of capers, 2 slices of red onion and ¼ cup chopped cilantro on each piece of fish.
Pour a generous amount of Sea Water solution over each filet.
Bake in 400 degree oven for 18 to 20 min
Serve with wild rice and Caesar Salad