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Category Archives: Seafood

The Winter Grill

The Winter Grill

For most folk, grilling is synonymous with summer. However, the winter months seem, to this cook, anyway, a great time to break out the smoker/grill. I have always been a winter griller no matter where I lived (can you say Minnesota, once upon a time…?). Now its Florida winters for me and they are just not all that severe. More brisk than frigid. A perfect time to cook up some great seafood outside of the kitchen. Some folk like tailgating in late fall/early winter. I like grilling.

My setup is pretty simple. One Weber kettle and One Pit Barrel Cooker. These two cover all my grilling needs just fine. No matter what your grilling infrastructure looks like your catch, imho, will taste better for the effort.

What Fish To Grill In The Winter

First, not every species you might like to grill is in season in the dead of winter. Know what is in season in your fisheries and be flexible with what you call “winter”.

There is also the matter of what should you cook on the grill? Actually, properly prepared, almost any seafood can be cooked up on the grill.

For cooking straight on the grates I like Wahoo, Tripletail, Swordfish, Mahi, Snook, Florida Lobster and Mackerel. These species, and many more, can handle the grilling experience.

Get That “Hoo On The Grill!

Using an intermediary (pots and pans…) opens up the playing field considerably. I use an iron skillet and/or a pizza stone on my grills throughout the year.

Other common methods employ foil pouches, grill toppers, fish baskets and the like. Even the most tender (think Pompano, etc.) can be delivered to the table via the grill.

I cover my pizza stone with foil, set it on the grill a little ahead of time to let it come up to temperature and then place the fish (almost any fish) on the stone, throw the lid on and let it go. Do this and people will start to think you actually know how to cook fish pretty good:)

Skillet Paella On The Grill

So, don’t be timid. Throw on some proper duds and get out on the porch. Spring is too far away to forgo some great grilling.

Coconut Panko Crusted Red Grouper

Coconut Panko Crusted Red Grouper

Red Grouper (heck, almost any Grouper) is a delight to eat. Prep ranges from dead simple to haute cuisine. This recipe, Coconut Panko Crusted Red Grouper, is on the easier end of the preparation scale and delivers an out of this world moist and flavorful dish. Coconut Panko Crusted Red Grouper Ingredients 1lb. Red Grouper… Continue Reading

Korean Grilled Mackerel

Korean Grilled Mackerel

Direct from the pages of Eating Well Magazine comes the perfect recipe to accompany this years Fall King of the Beach Kingfish Tournament – Korean Grilled Mackerel. We lifted this one, straight up and will be giving it a try, ourselves, in the near future. Oily fish, such as mackerel, are strong-flavored and pair well… Continue Reading

Nutty Saffron Swordfish

Nutty Saffron Swordfish

With the completion of our annual billfish tournament, the Loop, just in the rearview mirror it seemed appropriate to pull together a recipe using one of the species from this big game fishing event. So, Swordfish it is. Swordfish is a real favorite for many. Its firm flesh and relatively modest touch on the taste… Continue Reading

American Red Snapper in Jalapeno-Cilantro Lime Butter Sauce

American Red Snapper in Jalapeno-Cilantro Lime Butter Sauce

American Red Snapper (ARS) is a chefs favorite. The flesh of this species lends itself to a wide range of culinary options. Preparing ARS with a jalapeno – cilantro lime butter, we are taking a distincly southwestern approach. American Red Snapper with Jalapeno-Cilantro Lime Butter Ingredients The Butter Butter – 1 stick, salted Jalapeno –… Continue Reading

Iberian Seafood Platter

Iberian Seafood Platter

The Iberian peninsula sports a coastline measuring over 2000 miles long with roughly half in the Mediterranean Sea and half in the Atlantic Ocean. The countries of Spain and Portugal comprise the bulk of the peninsula with two smaller enclaves, Andorra (landlocked) and Gibraltar (British waterfront colony), as well. The cuisines of the peninsula are,… Continue Reading

Pan Seared Hogfish and Beet Stack Salad

Pan Seared Hogfish and Beet Stack Salad

It’s Valentines Day and if you are looking for a sure fired way straight to your sweethearts… heart, this Pan Seared Hogfish and Beet Stack Salad recipe is it. Originally published in 2017 we thought it would be a great re-roll for the 2019 Valentines Day holiday. Hog Snapper, with its delicate texture, mild flavor and… Continue Reading

Minorcan Clam Chowder

Minorcan Clam Chowder

The winter winds are blowing already and there is nothing like a hot, steaming bowl of Minorcan Clam Chowder to cure what ails you. Minorcan Clam Chowder is “minorcan” in large part due to the use of the Datil pepper and the historical roots of the cuisine centered in and around St. Augustine  Florida. If… Continue Reading

Seared Yellowfin Tuna Nuggets

Seared Yellowfin Tuna Nuggets

Strolling past the case at a favorite fish monger I spied a small carton of Yellowfin Tuna nuggets (the pieces that were leftover after the juicy steaks and loins were cut) being offered at $6/lb. Grabbed the entire carton. Smaller pieces like these do not sear up as nice as their larger counterparts (no cool… Continue Reading

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