Catch it, cook it

You need:

• 2 pompano fillets, skin on
• 2 tbsp butter, 1 tbsp olive oil
• Salt, pepper, 1 lemon, 2 cloves garlic, parsley

1. Pat fillets dry and season both sides.
2. Heat oil in a skillet over medium-high. Cook skin side down 3 to 4 minutes until crisp.
3. Flip, add butter and garlic, and baste 2 minutes.
4. Finish with lemon juice and parsley.

You need:

• 2 redfish fillets
• 2 tbsp melted butter
• Blackening mix: paprika, garlic powder, onion powder, cayenne, thyme, salt, pepper

1. Brush fillets with butter and coat with the spice mix.
2. Heat a cast-iron skillet until very hot. Open a window or run the fan.
3. Sear 2 to 3 minutes per side until the crust is dark and the fish flakes.

You need:

• 1 lb whiting fillets
• 1 cup cornmeal, 1/2 cup flour, 1 tbsp Cajun seasoning
• Oil for frying, lemon wedges

1. Mix cornmeal, flour and seasoning. Pat fish dry and dredge it.
2. Fry in 350°F oil 3 minutes per side until golden.
3. Drain on a rack and serve with lemon.

You need:

• 2 mackerel fillets, eaten the same day
• 3 tbsp olive oil, juice of 1 lemon, 2 cloves garlic, oregano, salt

1. Marinate fillets 15 minutes in oil, lemon, garlic and oregano.
2. Grill over high heat, skin side down, 4 minutes.
3. Flip and cook 2 to 3 minutes more. Serve right away.