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A good recipe for Sunday-night fish
Donny Branch - photo by Photo provided.

Howdy, friends and neighbors.  Hope things are going your way.
A friend had some good luck while fishing last week. Bubba Dasher and his family landed 10 beautiful spottail bass.  Bubba said he hooked on two that broke his line. They must have been big ones, because he is somewhat of a virtuoso — or so he says.
Here is a little something you might like to whip up Sunday evening if you got some bass, grouper or snapper filets.  Any will do. Here is what you need:
1 bunch cilantro leaves, chopped
2 cloves of garlic, chopped
2 cups of honey
Juice from one lime
5 filets of your choice, sea salt and cracked pepper to taste.
Don’t forget the Tony Chachere’s. In a small saucepan over medium heat, stir together cilantro, garlic, honey and lime. Stir for about five minutes. Let cool. Place the fish of choice in a baking dish, sprinkle with the Tony’s, then pour the marinade over the fish.
Cover and refrigerate for about 20-30 minutes. Fire up the grill. Lightly oil the grate and place the fish filets on the grill. Cook on each side about 6-10 minutes. Serve with a nice bottle of chilled sauvignon blanc and enjoy a nice meal. Maybe add some steamed asparagus.
Remember one thing that Ol’ Tight Line always said: Get out there and go fishing, and if you do, remember to always keep a tight line. I say hit the docks, keep a sharp eye and watch that cork go down.

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