Flounder with Lemon Caper Pan Sauce
Ingredients:
2 8 oz flounder fillets
1 tablespoon capers, chopped
1 teaspoon lemon juice
1 teaspoon shallots minced
1 sprig thyme
1/4 cup white wine
2 tablespoons butter, cubed
1 1/2 tablespoons olive oil
flour seasoned with your choice of spices
salt & pepper

Directions:
Dust the fillets with the seasoned flour.
Heat the oil and 1 tablespoon butter in a large sauté pan.
Once the butter tops foaming, add the fish and cook 3 – 4 minutes per side until golden. Remove the fillets and deglaze with the white wine.
Add capers, shallots, thyme and remaining butter.
Finish with lemon juice to help emulsify the sauce. Season with salt & pepper and pour the sauce over the fish and serve. Enjoy with a nice chilled white wine.

Maple Glazed Salmon
Ingredients:
1 1/2-pound skin-on or skinless salmon fillet in one piece
12 fresh cilantro sprigs
2 tablespoons pure maple syrup
2 tablespoons whole-grain Dijon mustard
1 tablespoon mayonnaise
 Kosher salt and freshly ground black pepper
 Lemon wedges, for serving

Directions:
Remove salmon from the refrigerator 30 minutes before cooking. Heat oven to 400.
Bundle the cilantro sprigs by their stems and hold them tightly, then slice the stems crosswise until you get to the leaves. Reserve leaves for garnish. Transfer sliced stems to a small bowl and stir in the maple syrup, mustard and mayonnaise until well mixed.
Season the salmon all over with salt and pepper and place in a baking dish, skin-side down if there is skin. Slather the maple sauce all over the top.
Bake until a paring knife slides into the center with only a little resistance or meat thermometer reads 130 F, 20 to 24 minutes. When you remove the knife and touch the blade to your upper lip, it should feel very warm but not hot. The salmon will continue to heat through out of the oven in the baking dish. Top with the reserved cilantro leaves, and squeeze lemon wedges all over just before serving. Enjoy!

Mussels with Pastis (French Anise Flavored Liquor)
Ingredients:
1/3 cup dry white wine
6 finely diced garlic cloves divided
4 bay leaves
4 finely diced shallots
2 TBS unsalted butter
4 peeled & diced tomatoes
1/4 cup heavy cream
1/2 cup pastis or Pernod, Ouzo or Sambuca
Ground black pepper to taste
3 TBS chopped parsley
Buttered & toasted baguette slices

Directions:
Cook the mussels, wine, half the garlic & shallots and bay leaves until the mussels open about 5 minutes. Remove the mussels and simmer the broth until reduced by 1/3. Strain & set aside. 
Melt the butter and cook shallots for 1 minute. Add tomatoes & garlic and cook for a minute or two to dry out the tomatoes. Add the reserved broth and simmer for 3-4 minutes. Add the mussels and then the pastis. Cook on high for 2 minutes until the alcohol is cooked out. Stir in the cream & black pepper and cook until combined and heated through. Off the heat, add the parsley. Serve with the toasted bread slices and a nice chilled white wine. Enjoy!

Fishing Facts

Of the fifty United States, thirty-eight have a striped-bass record. New Jersey has the largest striped-bass record—a 78-pound 8·ounce whopper that was caught in 1982. The state with the smallest striped-bass record is Iowa. That landlocked striper weighed only 9 pounds 4 ounces and was caught in 1983.
There’s something fishy about beer these days. Fish Tail Ale is popular as ever, and New Jersey’s Flying Fish Brewery is one of the state’s largest specialty breweries. There’s also Washington’s Wild Salmon Organic Pale Ale, Florida’s Land Shark beer, Delaware’s Dogfish Head beer, and two versions of Stingray beer—a lighter version from the Cayman Islands and a dark beer from Canada.
The triangle fly is probably the most unusual of saltwater flies. It’s one of the few, if not only, flies tied to a treble hook. It’s also barely a fly at all, because hardly any material is used. It is complete after tying the two straw pearl twinkle flashes and the tiny tuft of natural squirrel, leaving an entire hook fully exposed. Incredibly this barebacked treble fly is a knockout when it comes to sea trout.

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