Angler's Cookbook


Simple Pizzaiola Sauce

Instead of pizza, try pizzaiola. This simple tomato sauce is easy to prepare and is an excellent addition to any meal featuring game such as wild pork or venison. Some chefs prefer it served over grilled and thinly-sliced medium rare loin, but my preference is to use it to slowly simmer tender steaks and feature it in Italian-themed sandwiches.


Fish Piccata

By the time April rolls around, I’m ready to quit eating heavy cool-weather seafood like fried fish, shrimp and oysters and am interested in lighter fare. And what better way to impress your family and friends is there than the simple Italian-American dish of fish piccata?


Spicy Shrimp on the Grill

August days are long, and fishing outings often push the dinner hour towards dusk. And there are few of us who relish the idea of slaving in the kitchen preparing a nice dinner for ourselves or guests as the sun sets under the yardarm. So, why not consider having everything prepped and ready to cook in advance?

blackened fish

Blackened Fish

Blackened seafood, including fish and shellfish, should be black in color but not burned. It should have a spicy crust and the flesh should be tender and moist. Those qualities can only be attained with a spicy “rub” and a quick searing over a very hot fire.


Shrimp and Avocado Salad

Fine dining doesn’t necessarily involve rocket science. Some recipes have more to do with quality ingredients than fancy techniques, and this cool, refreshing shrimp and avocado salad is a perfect example.



During several of its growth stages, a blue crab will shed, or molt, its hard shell. And within hours of those events, the new shell begins to harden. It’s just before the hardening begins that soft-shell crabs are harvested, chilled, and often frozen as one of the most delicious products from the sea.


The Perfect Side Dish

Sadly, side dishes are often overlooked and given less attention than main courses. Soggy French fries, rock-hard baked potatoes and a substance called “rice pilau” appear on plates aside perfectly good entrees of seafood and game. That’s a shame, so I offer my recipe for Cuban black beans as a solution.


Dazzle Them With Dessert

Early summer meals may feature main courses of seafood or game, but let’s not overlook the importance of dessert. Flan is a typically Spanish or Cuban egg custard, and this coconut-infused modification of a Key West recipe is particularly tasty.

spicy lobster salad

Spicy Grilled Lobster Salad

Lobster tails freeze well, and can be prepped months later out of the freezer with delicious results. FS managing editor…»


Oyster Nachos

And they’re certainly not the oysters you let slide down the back of your throat without chewing. However, many folks like to eat oysters “dressed” and complex recipes like Oysters Rockefeller and Oysters Bienville headline menus from Florida to Texas. And every so often, something simple just jumps up off the table, begging you to take a bite.


Stone Simple

Stone crab claws are best left simple, only to be served with melted butter or a tasty mustard sauce, like that served at Joe’s Stone Crab Restaurant in Miami Beach.

Redfish and red beans and rice is good food.

Blackened Redfish

When it comes to grilling redfish fillets with their skin and scales intact, known as redfish on the half shell, there’s no better recipe than the one given me by my fishing buddy and Cajun chef, Joey Landreneau.


How to Make Crab Cakes

Luckily, St. Valentine’s Day 2013 doesn’t fall on a weekend fishing day, giving each of us the opportunity to spoil our sweethearts with a special home-cooked meal. And what’s better than delicious, easy-to-prepare, crab cakes?


Eat That Jack

Surprise! They’re really not bad to eat. Oh sure, you say, you’ve long heard of eating amberjack. But we’re not talking AJs, or any of their first cousins, or any fancy jacks like rainbow runners or bar or even yellow jacks. We’re talking plain old everyday crevalle jacks[...]



In his or her kitchen repertory, any Southern cook should have the successful preparation of grits. Not fancy grits, but just plain grits. Many don’t, and I suspect that’s because they can’t boil pasta or cook rice either.


The Second Best Clam Chowder

When it comes to clam chowder, mine’s good. But I’ll be the first to admit that the chowder at Tony’s in Cedar Key is number one. A three-time International Award winner in the Great Chowder Cook-Off at Newport, Rhode Island is hard to beat.