The arrival of summer, with its balmy weather, is always a celebrated event for those of us living on the Georgia Coast. Outdoor activities abound with time spent at the beach, the ocean, the tidal rivers, and in the creeks. In addition to casual beach goers and recreational boaters, there is a huge increase in fishing. Locals are out daily, fishing offshore and in the rivers in hopes of having a bountiful catch, as much for bragging rights as being able to put a wonderful meal on the table. The types of fish that are caught in this area are varied. Edible offshore catches frequently consist of: Spanish and King Mackerel, Mahi-Mahi, Tuna, Cobia, Amberjack, Striper, Wahoo, Swordfish, Grouper, Snapper, and Red or Black Drum. While inshore fishermen regularly harvest: Speckled Trout, Flounder, and Spottail Bass. In addition Shrimp, and Blue Crab are plentiful. There are few meals that rival that of freshly prepared seafood; especially when they are prepared the same day they were caught.

Some of the great things about cooking fresh seafood are that each fish is unique in flavor and texture. Also, the cooking time is very short in comparison to that of other entrées. I have found favorite ways to prepare the various species. Some have been passed down from family, some from friends, and some from trial and error.
The texture of the fish will determine its best cooking method. Wahoo, Tuna, Mahi-Mahi, Swordfish, Cobia, Grouper, King, and Spanish Mackerel, and some Snapper and Drum can be grilled, pan seared, sautéed, baked, broiled, or deep fried. Flounder, because it has such thin and delicate flesh is very difficult to grill and the preferred method of cooking is sautéed, baked, broiled, or deep fried. I can’t think of many recipes that don’t include lemon, garlic, butter, and salt & pepper. Those ingredients alone are enough to make any fish delectable.

As always, keeping the preparation simple is the best insurance against having disappointment with your final product. The fewer steps involved, the easier and faster the clean up will be; that’s more time to spend with your guests. Enjoy these recipes that I have had success with over the years!

Baked Stuffed Flounder

Ingredients
• 2 tablespoons unsalted butter
• 1 medium onion chopped
• 1/2 teaspoon kosher salt plus pinch for the
sweat and for seasoning filet
• 1 clove garlic, minced
• 1 10 oz. frozen spinach thawed and
squeezed dry
• 1 lemon, zested
• 1/4 teaspoon freshly ground black pepper
plus pinch for seasoning filet
• 2 tablespoons chopped fresh parsley leaves
• 1 cup heavy cream
• 1/4 cup white wine
• 1 pound crab meat
• 1 1/2 - 2 pounds skinned flounder filet
• 1 cup shredded Gruyere Cheese

Method
Preheat the oven to 350 degrees F. In a medium saute pan over low heat, melt the butter; add the onion and a pinch of salt and sweat until translucent. Add the garlic and continue to cook for another minute. Add the spinach and lemon zest, crabmeat and cook until just heated through. Season with salt & pepper, add the parsley, and stir to combine. Remove from the heat and keep warm. Place the heavy cream and wine into a saucepan over medium heat. Once the mixture begins to simmer, gradually add the cheese and stir until melted. Set aside and keep warm. If the filets are large, cut in half. Season each filet on both sides with salt & pepper. Divide the spinach and crabmeat mixture evenly among the filet and roll the fish around the mixture. Pour over the cheese sauce and place in the oven for 25 minutes. Allow to cool for 5 minutes before serving.

Low country boil
Serves 8

Ingredients
• ½ pound shrimp per guest
• 3 packages of smoked sausage- cut into 1-inch pieces
• 8 ears fresh corn- remove silks
• 5 pounds new potatoes
• Old Bay™ seasoning bag or loose spice

Method
On an outdoor cooker, heat a large pot of water (or indoors on mediumhigh heat). Add Old Bay™ to taste and bring to a boil. Drop in sausage and potatoes, boil for 10 minutes, add corn- boil another 5 minutes. Once all other ingredients are almost done, add shrimp and boil for 5 more minutes. Drain water; pour contents onto table covered with newspaper. Add melted butter and cocktail sauce for dipping.

Blackened grouper

Ingredients
• 1 filet of grouper per person (1-2 lbs)
• Salt & pepper
• Blackening seasoning

Method
Preheat seasoned cast iron skillet on high heat. Salt & pepper fish, rub each filet with blackening seasoning with hand. Place in skillet until blackened on both sides. Serve over a fresh mixed green salad, with grits, or steamed vegetables!

King mackerel kabobs

serves 4

Ingredients
• Wooden skewers
• 2-3 pounds King Mackerel Fish
• Terrayki sauce
• 1 fresh pineapple
• 1 package of bacon or sliced ham
• fresh vegetables

Method
Soak skewers in water for 30 minutes to prevent catching fire. Cube King Mackerel into nice sized pieces. Cut fresh pineapple into chunks. Cut ham or bacon to fit on the kabob.

Rotate ingredients on skewer to spread out ingredients. Baste with Terryaki sauce. Grill to perfection. Note: King Mackerel should flake when done.