It Could Have Been Called....

 ...the Dara Flounder Show! She put three keepers in the box and had a couple of other "shorts" during our
fishing trip today. I had her and her husband William and father Bob fishing with me today and we launched from Old Town Bait early with some gloomy skies, but hardly no wind and with a tide that was still coming in, we made our way over to the outside of Tyger and fished the whole stretch with mud minnows and live shrimp on jigs. Dara picked up two keeper sized Flounder along there - Bob added a small Flounder and a Catfish, then we had another Catfish and a small Flounder or two. 

We moved around to the other side of Tyger and fished the first of an outgoing tide with float rigs. The trio picked up another Jack Crevalle then William had a strong bite and a little bit of drag ripping. He played it patiently and brought to the net a nice Slot Redfish to add to the box. We then moved across the way and worked a couple of banks with floats then we dropped back around the corner and switched back to the jigs and this paid off when Dara hooked up with her biggest Flounder of the day - she expertly eased it to the net and landed another keeper sized Flounder. 

Our next stop was up in the Jolley, fishing jigs, then floats, then jigs. Bob caught the only Seatrout of the day - it measured right at 14 15/16" so had to go back.  We'd had our best luck on the outside of Tyger and had a few good fish in the box and with Fish Tacos on our minds, we headed back to the ramp and counted it as another great day to be fishing here at Amelia Island, Florida.

Recipe of the Month: Citrus Shrimp Tacos

This recipe comes from Olive Amelia, and establishment in downtown Fernandina Beach, 206 Centre Street It was very flavor able-I think I'll be prepping my shrimp "just to eat" with this marinade! Check out their Recipe page for ways to add more flavor to your meals..

Get ready to elevate Taco Tuesday to a whole new level with Citrus Shrimp Tacos! Bursting with bright flavors and fresh ingredients, these tacos are a fiesta for your taste buds.

Shrimp Marinade:

• 
  1 1/2 pounds shrimp, peeled, deveined
  
•  2 tbsp. Olive Amelia Milanese Gremolata Olive Oil
•  2 tbsp. Olive Amelia Key Lime Balsamic Vinegar
•  3 tbsp. Salt Sisters Key West Seafood Rub

Avocado Mash:

• 1 – 2 avocados
• Dash of sea salt
•  2 tsp. Olive Amelia Key Lime Balsamic Vinegar

Avocado Mash Directions:

1. In a bowl, mash the avocados.
2. Sprinkle salt to taste and drizzle the Olive Amelia Key Lime Balsamic Vinegar.
3. Mix together.

Slaw Ingredients:

•  2 tbsp. Olive Amelia Milanese Gremolata Olive Oil
•  2 tbsp. Olive Amelia Key Lime Balsamic Vinegar
• 2 cups purple & green cabbage, shredded
• 1 cup carrot, shredded
• 1/4 cup cilantro, chopped
•  1 tbsp. Savannah Bee Orange Blossom Honey
•  3 tsp. Salt Sisters Key West Seafood Rub

Slaw Prep:

1. Combine and allow it to marinate for a few hours or overnight for the best flavor!

Directions:

• Prepare your shrimp by patting them dry with paper towels.
•  Season shrimp with the Key West Seasoning, Olive Amelia Milanese Gremolata Olive Oil, and Olive Amelia Key Lime Balsamic Vinegar.
• Marinade shrimp for at least 30 minutes to 2 hours.
•  Heat 2 tbsp. of Olive Amelia Milanese Gremolata Olive Oil in a pan over medium-high heat.
• Add the marinated shrimp to the pan.
• Cook for 2-3 minutes on each side, or until cooked through.

Assembly:

1. Warm tortillas for the best results.
2. Take a warm tortilla and spread the avocado mash.
3. Place your shrimp, then top with the slaw.
4. Finish with chopped cilantro.

One bite and you will be picturing yourself on an island in paradise!