Fishing Tournaments Around The Gulf Coast
Mississippi Billfish Fishing Tournament
June 4, 2008 – June 8, 2008 Mississippi Gulf Coast Billfish Classic 2008 Biloxi, Mississippi The Mississippi Gulf Coast Billfish Classic has built a solid reputation involving Big Boats chasing Big Fish in hopes of landing Big Money. The end result has the annual event, based out of the Isle of Capri Casino in Biloxi, developing a name for being one of the top billfish tournaments in the world. In 2007, $1,225,000 was paid out in prize money! For information, contact: Bobby Carter Isle of Capri Resort & Casino P. O. Box 26, Biloxi, MS 39533 Phone: 228-436-7928 Website: http://www.mgcbc.com
Billfish Tournament in Florida
38th annual Pensacola International Billfish Tournament. July 3-July 6, 2008. The Pensacola Big Game Fishing Club hosts one of the country's largest billfish tournaments in downtown Pensacola, which attracts around 500 anglers from across the Southeast. Website: www.pbgfc.com
Redfish, Flounder & Speckled Trout Fishing Tournament
Boater's World Inshore Classic. June 21-22, 2008. Redfish, flounder and speckled trout are the game in this tournament. Fish this one alone or register for the King Mackerel/Cobia Tournament at the same time. Take-off and weigh-in will be at Flounder’s Chowder House on Pensacola Beach. Website: www.pensacolakingmack.com.
Skinny Water Fishing Tournament in Ingleside
June 14, 2008 - Ingleside: Skinny Water Fishing Tournament. Fishing Tournament with Calcutta. Registration and meal is Friday night. Time: weigh-in at 3pm. Cost: free to spectators. Location: Cove Park - 1319 Parkview Lane.
Bay/Offshore Fishing Tournament
3rd Annual Bay/Offshore Fishing Tournament, sponsored by Realty World. Registration from 5-7 p.m., June 6 at Doc's Restaurant, under the JFK Causeway on South Padre Island Drive. Weigh in June 7 from 3-6 p.m. at Doc's. Awards at 7 p.m. (361) 949-8282
Catfish Festival in Gulfport, MS
May 22, 2008 - May 25, 2008 - Gulfport, MS - 7th Annual St. Ann's Catfish Festival. Great food & live entertainment, carnival rides, children’s games, Bingo, Live & Silent auction, $1K & $15K drawdown, fishing rodeo and much more! This is one of the best festivals on the Gulf Coast! Location St. Ann Church, 23529 Hwy 53
Texas Trout Series Fishing Tournament
Texas Trout Series Fishing Tournament May 17, 2008 - Ingleside, Texas Entry fees: $500 Prize: $10000 First guaranteed Contact: Texas Trout Series, office@troutseries.com, (210) 385-3333 PO Box33006, San Antonio, TX 78265 http://www.saltwaterseries.com/
RiverFest in Port Neches
May 1-4, 2008 - Port Neches: Annual RiverFest: Tunnel Boat Races. Four days of fun on the River. Come and celebrate the beauty of Southeast Texas from the banks of the Neches River at the waterfront park in Port Neches. Carnival, along with live entertainment and lots more -- plus -- "Thunder on the Neches" Power Boat Races. THRILLS! CHILLS! And SPILLS! Racing at its finest, produced by SPORT Racing Series. Fireworks Display, Arts and Crafts Flea Market, Fishing Tournament, Food Vendors, Talent Show for all ages, Horseshoe Tournament, Basketball 3 on 3 Tournament, Antique/Classic Car Show. DAYS: Thurs thru Sunday. Cost: FREE. Location: End of Merriman and Grigsby Ave. www.sportracingseries.com or www.champboatracing.com
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Main Recipe Page | Gulfscapes Magazine | mustlovefishing.com
Paul Anders is the Executive Chef of and has been running Sweet Basil’s kitchen in Vail, Colorado since 2006. Chef Anders prepared this dish at the 2008 Great American Seafood Cook-off, where he finished in the top five. Colorado Striped Bass Panzanella
Farmer’s Market Tomatoes and Cucumbers, Mint, Basil, Olives, Ciabatta Bread,
Crispy Eggplant, Aged Balsamic Vinegar, Tuscan Olive Oil
Colorado Striped Bass
9 six ounce filets, Colorado hybrid Striped Bass, trimmed, scaled, scored on the skin
1 lemon, fine zest
Oil for shallow frying
Salt and pepper
Heat ½ inch of oil in two large skillets. Season the bass filets with salt, pepper, and zest on the flesh side. Pan fry the bass skin side down until crisp and golden brown. Turn the filets over, being careful not to splash the hot oil and continue to cook for about 3-4 minutes or until the fish is just cooked through. Remove the fish and drain over towels. Season the skin with salt.
Farmer’s Market Panzanella
1 pound fresh ciabatta bread or similar light white bread
4 large ripe tomatoes, cubed into ½ inch pieces (I use a beefsteak grown locally in CO)
3 ounces, baby green shallots or other sweet onions, shaved as thin as possible
12 ounces young cucumber, sliced thinly
1 ounce Picholine olives, split
1 ounce kalamata olives, split
8 large basil leaves, torn into 1 inch pieces
8-10 mint leaves, torn into 1 inch pieces
3 Tablespoons Extra Virgin Olive Oil
½ Lemon, juice and zest
Sea salt, Cracked black Pepper
The most important part of this recipe is to use the freshest, ripest, produce you can find at your local farmer’s market or from your backyard garden. It is a simple dish using excellent ingredients. Heat 2 tablespoons of the olive oil in a deep pan and add the ciabatta and toast until a light golden brown and slightly crispy. Place all of the remaining ingredients in a large bowl, except the herbs, lemon, and oil. Toss the salad very lightly, so you don’t crush the tomatoes. Add the herbs, lemon zest and lemon juice and toss while adding the remaining olive oil. Season with salt and pepper. Serve immediately.
Crispy Eggplant
1 large eggplant, cut into ¼ inch thick rounds, about 18 slices
2 pounds rice flour
1 Liter sparkling water
1 lemon, zest
1 ounce flat leaf parsley, chopped
Salt
Oil for frying
Heat 1” deep in a deep heavy bottom pan to 350 degrees. Mix 1 ½ lbs of the rice flour with the liter of sparkling water to form a batter. Season the eggplant lightly with salt and let stand for 15 minutes to draw out moisture and bitterness. Pat the eggplant dry and dust in the remaining ½ lb. of rice flour, then dip each piece in the batter and place immediately in the oil. Pan fry until crisp and very light brown and turn each piece over. You may have to do this in batches if you have a small pan/pot. You can also use a deep fryer. Remove the eggplant and season with salt and the chopped parsley/lemon mixture.
Plate Assembly
2 Tablespoons Aged Balsamic Vinegar
2 Tablespoons Extra Virgin Olive Oil
Place the eggplant around the perimeter of a large platter, place the panzanella in the center of the dish and top with the bass filets (skin side up). Drizzle the fish with the balsamic vinegar and olive oil, serve and enjoy the taste of summer!
Quick and easy red snapper recipe. Great for a workday evening when you don't have a lot of time to prepare or clean up. Works well with Mahi-Mahi, too!
Continue reading "Roasted Snapper" »
This recipe is a variation on the traditional Veracruz sauce. Veracruz is a Mexican state on the southern shores of the Gulf of Mexico. It has mountains in the west and beautiful beaches, and seafood, on its eastern border. Spice up your evening with this easy to prepare dish.
Continue reading "Red Snapper Vera Cruz Recipe" »
Lavendar is more than just a beautiful fragrance. It is also a spice. Originally from France, lavendar is now also being commercially grown in central Texas.
Continue reading "Seared Tuna with Lavender-Pepper Crust Recipe" »
The zesty tang of lime and the warm bite of pepper combine to spark up this tuna recipe. This is especially useful if, like me, you often have trouble finding the highest grade of tuna. The powerful flavors in this recipe allow you to get away with less than sushi grade tuna. Have fun!
Continue reading "Pan-Seared Tuna with Lime Pepper Crust Recipe" »
Fresh tuna is always better than frozen. Tuna season runs from late spring until early fall. Target those months and your chances of getting fresh tuna are better. Ask your fish market about where they get theirs, and if they are frozen or fresh. Avoid any tuna with dark brown areas.
Continue reading "Spicy Tuna Steaks Recipe" »
Capers come from a Mediterranean bush called the Caper, which has white flowers. Capers are the buds taken from the Caper bush. The caper buds are then pickeled to become the capers we use in our cooking. Capers are sorted by size, with the smallest being the best. These smallest capers are referred to as non-pareil.
Continue reading "Broiled Tuna with Lemon Caper Sauce Recipe" »
Mahi-Mahi is low in saturated fat and is a good source of vitamin B12, phosphorus, and potassium and a very good source of protein, niacin, vitamin B6, and selenium. Between 66 million and 88 million pounds of mahimahi are delivered to the global market each year.
Continue reading "Mahi-Mahi with Corn & Tomatillo Salsa" »
Take a stroll down ol' Mexico way with this south of the border treat. Red Snapper is used in the recipe, but you can substitute your own favorite fish. Mahi-Mahi is also great in these tasty tacos. Up the amount of chile powder for more heat, or even better, add some fresh jalapeno, serrano or (for those with no fear) habanero peppers!
Continue reading "Baja Fish Tacos with Chipotle Cream Sauce Recipe" »
Grilling with Cedar Planks from Tim Aupperle, Whole Foods Market West Coast Culinary Expert. Cedar-planked salmon began in northwest Native American culture, the fish roasting slowly, downwind of the fire, for wonderful flavor and delicate texture. Here is Tim’s modern take:
Continue reading "Planked Salmon Recipe" »
Don’t put just any rum in this dish. Be creative. There are many different kinds of rum, and each can add a slightly different flavor. Dark rums have more flavor. Try Appleton from Jamaica, Casique from Venezuela, Pussers from Tortola in the British Virgin Islands, and Myers from Jamaica. And never forget this advice from the legendary Cajun Justin Wilson, “If you wouldn’t drink it, don’t put it in your food!”
Continue reading "Mahi with Rum Recipe" »
Parmigiano-Reggiano is a hard, granular cheese, named after the Italian areas that produce it: Parma, Reggio Emilia, Modena, Bologna, Emilia-Romagna, and Mantova. Better known in English as Parmesan, a name which actually refers to any cheeses imitating real Parmesan, those in the know are aware that only cheeses that originate in the above mentioned areas of Italy are true Parmesan, much as only wine that originates in the Champagne region of France can really be called Champagne. Produced in wheel size blocks, the cheese is softer in the middle than near its edge. The harder edge produces the dry, grated cheese which Americans are most familiar.
Continue reading "Redfish Parmesan Recipe" »
Cooking fresh fish on the grill can be difficult. Fish tends to stick to the grill, which makes turning it a problem. An easy solution is to put your fish in aluminum foil before putting it on the grill. You can add seasonings in the foil which will cook into the fish. Cooking in foil adds an extra minute or two to cooking time, depending on the temperature of your grill.
Continue reading "Redfish in Foil Recipe" »
Tuna comes in several varieties. Bluefin is the Cadillac of tuna, being the largest and tastiest. Unfortunately, most is sold to Japan at high prices. Bluefin has dark red fresh. Yellowfin, also called Ahi, is the most commonly available tuna in the U.S., and while not as tasty as Bluefin, is still extremely well flavored, with light pink flesh. Skipjack is also known as bonito and aku, and is usually canned. Albacore is also usually canned, and has the lightest colored flesh of the tunas.
Continue reading "Wasabi Tuna Recipe" »
Mahi-Mahi's clean flavor is perfect for a touch of ginger. This recipe adds a little kick to the Mahi. It's like having a small slice of Polynesia on your plate!
Continue reading "Ginger Grilled Mahi-Mahi Recipe" »
Mediterranean style fish is an easy, healthy dinner choice. Try growing your own basil and fennel for that garden fresh taste!
Continue reading "Mahi-Mahi Italiano" »
Spicy Sauted Redfish with Shrimp in lots of Butter ... you won't be disappointed with this recipe from the Gulf coast of Louisiana.
Continue reading "Cajun Redfish Recipe - Sauted Redfish with Shrimp" »
With the 2008 Oh Boy! Oberto Redfish Cup coming up, it's time to brush up on our redfish recipes. To find the Redfish Cup event nearest you, try http://www.redfishcup.com/.
Continue reading "Baked Redfish with Lemon Butter Sauce" »
Pineapples cannot be picked until they are ripe on the plant, because their starch does not convert to sugar once picked. Thus, you want a pineapple free of green, with strong color and slightly soft to the touch. The enzyme in pineapple is terrific at tenderizing meats, so use it as a marinade, but don't leave it on meat for more than 10 minutes before serving or it will turn it mushy.
Continue reading "Pineapple Salsa Mahi Recipe" »
French Quarter Street Party! In honor of Freddy & the Fishsticks playing at their New Orleans Margaritaville block party (French Market side of building Thursday, May 1, 2008 from 7-10:30 p.m.) we decided to do a creole pan fried redfish recipe for today. The concert benefits NOAAHH. If you happen to be in New Orleans on May 1, 2008 - don't miss it.
Continue reading "Creole Pan Fried Red Fish Recipe in honor of Freddy & the Fishsticks in New Orleans Margaritaville May 1, 2008" »
Fish is healthy. Garlic is healthy. Combine the two and you've got one healthy meal. Growing your own garlic is easy, too, and requires little space, so anyone can do it. Give it a try...you'll love the freshness!
Continue reading "Grilled Mahi Mahi with Garlic Sauce Recipe" »
How to purchase and cook the best fresh tuna steaks. Buy the steak the day you intend to cook it. Choose the steak with pink and firm flesh. Avoid any fresh fish with a strong fishy smell. Do not over cook - the steak should be seared outside and the inside should be raw.
Continue reading "Old Bay® Seasoning Grilled Tuna Steaks Recipe - Fresh Tuna Steaks" »
Jimmy Buffett kicked his new tour off in The Woodlands on Monday, April 21, 2008. Several times during the night he mentioned Port Aransas. Made me think of Flounder ... yes Flounder. One of the more unique things to do in Port A is to go watch the large ships coming through the port suck the water from the shores (near Charlie's Pasture near the ferry landing). Flounder heaven if you can run out fast enough to pick those yummy flat fish from the shore before the water comes back. If you do get a Flounder here's a spicy recipe to go with your fresh fish.
Continue reading "Fresh From Port A Spicy Baked Flounder" »
The red snapper, Lutjanus campechanus, is a reef fish that can be found within the Gulf of Mexico. The red snapper inhabits waters from 30 to 200 ft, to 300 ft or more on occasion. They stay relatively close to the bottom, and inhabit rocky bottom, ledges, ridges, and artificial reefs, including offshore oil rigs and shipwrecks. Also called Huachinango or Pargo.
Continue reading "Whole Red Snapper Recipe" »
Mahi-Mahi, also known as Dolphin fish or Dorado, is found in tropical and sub-tropical water around the world. Related to the Pompano, Mahi-Mahi is a Hawaiian term meaning "strong-strong". They grow to between 15 and 28 pounds and are very popular for anglers and restaurant diners. Its meat is very chicken like in texture, with little "fishy" smell or taste.
Continue reading "Pecan Crusted Mahi-Mahi Recipe" »
Flounder, shrimp and oysters make this fun, easy dish extremely tasty. I like to spice this up with some fresh serrano peppers.
Continue reading "Seafood and Rice Stew Recipe" »
The moist, white flesh of the red snapper has a delicate sweet flavor. Store fresh snapper in the refrigerator at 32-38°F and use within two days, or freeze in water in an air-tight bag or container and use within six months. Thaw in the refrigerator or under cold running water.
Continue reading "Creole Red Snapper Recipe" »
This is a lightly spicy, fun way to freshen up Redfish. Cooking time will vary due to temperature of grill - fish is ready when flaky.
Continue reading "Grilled Stuffed Redfish Recipe" »
Choosing fresh flounder. There are certain common check ups to ensure the quality of a fish. There should not be any offensive odor from the fish. For instance a fresh Flounder Fillet should have no smell at all. On the other hand a fresh Whole Red Snapper will smell like the ocean and a White fish will smell like cucumber. If there is an unusual odor from the fish, it is quite old and should not be bought.
Continue reading "Fried Flounder Recipe" »
The Red Drum, also known as the Redfish , has a reddish overall coloration and one or more dark spots at the base of the tail. It feeds at the bottom on crustaceans, mollusks and small fish, especially mullet. The usual adult weight is under 40 pounds but can reach into the 90 pound range.
Continue reading "Baked Redfish Recipe" »
A 4 -ounce portion of mahi-mahi yields approximately 100 calories, 18.5 g protein, 1 g total fat, 15 mg calcium, 1.3 g iron, 143 mg phosphorus, 416 mg potassium, 88 mg sodium, and 180 IU vitamin A. As with any fish, when purchasing, it should have an agreeable fresh odor. Any strong ammonia-like odor is caused by bacteria on the fish and should be avoided. Look for firm fillets, with red bloodlines. Meat should be pink to light beige. The darker the meat, the stronger the taste.
Continue reading "Mahi Mahi Caribbean Style Recipe" »
Works for grouper, wahoo, swordfish, tuna or shark steaks.
Continue reading "Spicy Fish Sauce Recipe" »
Grilled Salmon or Tuna Steaks Recipe - To sear tuna you should cook at a very high heat for just a short time. The edges of the steak will be seared while the middle remains red and rare. The secret to searing is to check often by looking between the flakes of the tuna to see how deep the tuna steak has cooked. When it has cooked about ¼ of an inch deep, remove from grill.
Continue reading "Grilled Lemon Garlic Salmon or Tuna Steaks" »
Fish Tacos with Spicy Tomato Salsa: Ensenada, Mexico claims to be the birth place of the fish taco - simply small pieces of batter-coated, fried fish in a hot corn or wheat tortilla. Some of the best fish tacos can be found at the small food stands around the Mercado Negro, Ensenada’s fish market. The people of Ensenada say their port town is the fish taco's true home, dating at least from the opening of the Ensenada mercado, in 1958. Folks along the coastal regions of Mexico have been eating fish tacos for thousands of years begining with the ndigenous North American peoples first wrapping their fresh offshore catch into stone-ground-corn tortillas. Fish tacos were popularized in the United States by Ralph Rubio, who first tasted them while on spring break in Baja, Mexico. According to Rubio, there was one Baja vendor named Carlos, who ran a hole-in-the-wall taco stand with a 10-foot counter and a few stools. Carlos fried fish to order and put it on a warm tortilla. Customers added their own condiments. Rubio tried to persuade Carlos to move to San Diego, but Carlos was happy where he was and would not budge. He did share his recipe. Soon Rubio opened his own restuarnat in San Diego, called Rubio's - Home of the Fish Taco.
Continue reading "Fresh Fish Recipes - Fish Tacos" »
Bacon Wrapped Grilled Wahoo - great seafood recipe
Continue reading "Bacon Wrapped Grilled Wahoo" »
Baked Fish - Any Type of fillets work for this fish recipe.
Continue reading "Quick and Easy Fish Fillets" »
Stuffed Flounder Recipe with Shrimp Crab Stuffing
Continue reading "Whole Stuffed Flounder" »
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