I tried to duplicate pulling out a slot snook from the same light as last week.
But as you all know, the tide was opposite this week.
The fish were there.
But the way the tide was running, the spot was impossible to fish.
So I tried a few new things and places to no avail.
Went back to a bridge I tried to fish last week but it was occupied by another boat.
This week it was all mine. Within 10 minutes I had a 31.5", 33" and lost a bigger one.
I decided to call it a night.
On the way back, the boys on the other bridge were slaying them.
I saw them get a 35" and they had several others before that.
So get out there and get some before its too late.
The no keeper
Last edited by Linesider41; 05-04-2012 at 02:47 AM.
Nice fish!!! I see lightly salted and peppered Panko encrusted Snook fingers fried ever so crispy in your future ;o)
Yes that is a favorite. Had that last week.
I am going to try this one again.
A little more prep but worth it!
Grilled Snook with Macadamia Crust By Henry Waszczuk
Relish for Topping the Fish
1 cup diced pineapple
½ cup pineapple juice
1 tablespoon minced ginger
2 tablespoons thinly sliced scallions
½ cup lime juice
1 tsp minced red or green chili pepper
4 Snook fillets (8 oz)
1 tsp vegetable oil
Salt and freshly cracked black pepper to taste
3 tablespoons 3 tablespoons
½ cup macadamia nuts; toasted and crushed
Prepare the relish by mixing all of the ingredients in a small bowl, then refrigerate.Rub the fish lightly with oil and sprinkle with salt and pepper.Cook the fillets on the grill over a medium hot fire and cook for about 5 minutes per side.When you turn the fish over, lightly brush the cooked side (now facing up) with honey and sprinkle with the crushed macadamia nuts.Turn the fish again, after about five minutes and cook the coated side for about one minute. Repeat the coating and browning of the nuts on the second side until the crust is golden brown and the fish is opaque all the way through.Serve with the chilled relish and enjoy!