For once, when we had my parents in town from the chilly Midwest in March, the weather was glorious! No rain! Eighty degrees! AND the fishing was phenomenal. We went down to Anna Maria Island like last year to indulge in it all. Gary and my dad and the two Johns had an epic morning in the Gulf: they caught 17 redfish (among other kinds), with only 3 keepers being in the slot–they had to be less than 18” or more than 27”–all the rest were too big! Good job guys!!

{Some happy, happy men!}

Gary and I were fortunate to bring home some fillets of redfish, snook, and sea trout. The recipe here was made with snook. So, I didn’t help out with the catching of the fish, but I did grow absolutely everything else there on my plate. I guess we need both the hunters and the gatherers in the world, eh?

Ingredients:

For the fish:
2 large fillets (or 4 small fillets) of snook, or another white flaky fish
1 T chili powder
1 T paprkia
1 T cumin
Red pepper flakes
S&P
1-2 T coconut oil (or butter)

For the salsa:
1 pint cherry tomatoes, sliced in half
1 small bunch green onions, chopped
1 bunch cilantro
2 T olive oil
S&P

Instructions:

First, season your fish. Put all the dry ingredients in a bowl. Pat dry the fillets of fish. Put the rub on each side of the fish. Set aside. Next, make the salsa. Chop up all ingredients, put in a bowl, and add olive oil and S&P.

To cook, heat a large skillet over the stove on high heat (or the grill, like we did). Once hot, add the coconut oil (or butter). Put fillets in the skillet. Cook on each side for 2-3 minutes, according to thickness. It’s done once it’s flaky all the way through.

Serve with salsa on top. I paired it with roasted cauliflower, but it would be tasty with rice or polenta, too.