THIS FISHING GUIDE PUTS YOU ON FISH, AND RECIPES FOR YOUR CATCH
Updated: Apr 16
Greg Boik is an Air Force veteran, a tournament angler and a fishing guide at Angler's Angle Guide Service. But did you know he also knows his way around the kitchen? Usually this dish is a Red Snapper dish, but when you guide on lakes with Hybrid Striped Bass.... the dish is quickly renamed Hybrid Striper Veracruz!
This recipe can actually be used to prepare any mild fish even striped bass for East Coast anglers chasing them up rivers. Greg advises that if you use hybrids, it's important to remove any red meat. The red meat between the skin and flesh is where all the strong fishy flavor comes from. Bon Appetit! INGREDIENTS: 2 tablespoons olive oil ½ white onion, diced 3 cloves garlic, minced 1 tablespoon capers AND 1 tablespoon caper juice 1 cup cherry tomatoes, halved, (Greg also likes to add a can of fire roasted crushed tomatoes- do as you please). ⅓ cup pitted, sliced green olives 1 jalapeno pepper, seeded and chopped 2 teaspoons chopped fresh oregano 2 teaspoons olive oil 2 (7 ounce) fillets, cut in half, salt and pepper to taste (amount of fish depends on serviings needed) ½ teaspoon cayenne pepper, or more to taste 2 limes, juiced
INSTRUCTIONS: Step 1 Preheat oven to 425 degrees.
Step 2 Heat olive oil in a skillet over medium heat. Stir in onion; cook and stir until onions begin to turn translucent, 6 to 7 minutes.
Step 3 Cook and stir in garlic until fragrant, about 30 seconds. Add capers and caper juice; stir to combine.
Step 4 Stir in tomatoes, olives, jalapeno pepper. Cook and stir until jalapeno pepper softens and tomatoes begin to collapse, about 3 minutes. Remove from heat; stir in oregano.
Step 5 Drizzle 1 teaspoon olive oil into a small baking dish. Sprinkle in 1 tablespoon of the tomato-olive mixture. Top with 1 fillet, salt, black pepper, and cayenne pepper. Top with more filling and juice from 1 lime. Repeat with remaining fillets, seasoning, and lime juice in a second baking dish.
Step 6 Bake in the preheated oven until fish is flaky and no longer translucent, 15 to 20 minutes.