May's Coast Food

We've managed to toil away the last two weekends on the boat in Port O'Connor.  The bounty wasn't huge, but it was enough to bring home for Sunday evening dinners each trip.

First, Jamie's flounder, grilled with a simple marinade of oil, lemon juice, woo, and creole seasoning - salt the fish before cooking. 

 Kabobs for a side.

 Also, roasted pablanos and quinoa.

The following weekend we returned home with two trout filets.  It was a repeat on the sides with the fish sauteed in a butter, garlic, green onion, caper sauce.