Episode 610

Paddleboard Fishing

Show Description: Chad Crawford paddles into a whole new world when he goes paddleboard fishing at Cape Canaveral National Seashore. Experts Erie Peeples and Jon Stires provide the specially designed board and fishing caddy, and take Chad into shallow waters and good fishing. Then, Chef Justin takes amberjack up a notch with a Latin spice mix, corn relish, and cilantro oil.

When: Year ’round… just watch the weather and avoid high winds. Right, Chad?

Where: Fish anywhere you can take a paddleboard… which is pretty much anywhere!

How Much: A sweet, fishing-specific paddleboard from Watersedge? $1700. The handy Stillwater fishing caddy? $500. A New Smyrna Slam? Priceless.

 

What You’ll Need: A paddleboard, fishing pole, and fishing license. If you want to take it up a notch, pick up aWatersedge paddleboard designed especially for fishing. And don’t forget the Stillwater fishing caddy for a truly comfortable fishing experience.

Florida Cooking: Latin Spiced Florida Amberjack with Corn Relish and Cilantro Oil

 

Yield 4 Servings

 

Ingredients:

  • 4  7 ounce fillets of Florida amberjack
  • Latin Spice Mix (1 teaspoon cumin, 1 teaspoon chili powder, 1 teaspoon dried oregano, 1/4 teaspoon coriander, 1/2 teaspoon sugar, 1 teaspoon paprika)
  • Sea salt and fresh ground pepper to taste

 

Preparation:

  1. Preheat a large sauté pan over medium-high heat.
  2. Generously season the amberjack fillets with the Latin spice.
  3. Add cooking oil to the pan, and carefully add the seasoned fillets to the oiled pan.
  4. Cook fillets for 2 to 3 minutes on each side until golden brown and completely cooked throughout.

 

Corn Relish

 

Yield 4 Servings

 

Ingredients:

  • 4 ears of fresh Florida sweet corn, kernels cut off the cob
  • 1 tablespoon cooking oil
  • 1 cup yellow onion, diced
  • 1 cup Florida bell pepper, diced
  • 1/2 cup scallions, rinsed and chopped
  • 1/4 cup fresh cilantro, chopped
  • Sea salt and fresh ground pepper to taste

 

Preparation:

  1. Preheat a large sauté pan over medium-high heat.
  2. Add the cooking oil to the pan and carefully add the diced onions and bell peppers.
  3. Cook the peppers and onions for two minutes, while stirring.
  4. Add the kernels of corn to the bell pepper and onion mixture.
  5. Cook the corn mixture for another two minutes.
  6. Add remaining ingredients.
  7. Taste and adjust seasoning with salt and pepper.

 

Cilantro Oil

 

Yield 4 Servings

 

Ingredients:

  • 3/4 cup fresh cilantro
  • 1 lime, juiced
  • 4 cloves of garlic, peeled
  • 1/4 cup olive oil
  • Sea salt and fresh ground pepper to taste

 

Preparation:

  1. In food processor or blender, add cilantro, garlic, and 1/4 cup olive oil.
  2. Purée ingredients until smooth.
  3. Add juice from half of a lime and lightly season with salt and pepper.
  4. Purée ingredients one more time.
  5. Remove cilantro oil from blender or food processor.