Hello out there to all my friends and neighbors. Tight Line Jr., here. Well it’s been windy, wet and cold out lately, not too good for fishing. My dock tour companions and I are looking forward to another good season soon, however.

I do have a mouth-watering meal you will definitely want to try.

You will need four 5-ounce snapper filets. (You could use grouper or bass.)

1 ripe papaya, peeled, seeded and chopped.

2 teaspoons of grated ginger root.

2 red bell peppers seeded and chopped.

1 chopped shallot.

1 clove of garlic, minced.

1 red chili, chopped.

1/4 cup chopped cilantro.

1 cup chicken stock.

Combine the ingredients in a saucepan and bring to a boil. Lower the heat and simmer for 15 minutes.

Remove the sauce from the pan and blend well together in a blender.

While the sauce is cooking and blending, heat a charcoal or stove top grill until very hot. Brush the fish filets with olive oil and place on grill skin side up. Cook 2 to 4 minutes on each side but don’t overcook the filets.

Transfer the filets to a serving plate and spread the sauce over them and serve.

This recipe goes well with some garlic mashed potato, yummy. I hope you enjoy it as much as I do.

Well, my friends, in closing, I would like to say a fond farewell to a fine lady. Ms. Faye Darsey. She was the best teacher I ever had and she taught me a lot about life and many things. Ms. Faye did not like the word great, so I try not to use it much, even though I do.

I would also like to say it was an honor to meet Brig. Gen. LaWarren V. Patterson, of 7th Signal Command (Theater), of Fort Gordon, Wednesday on Fort Stewart. Once again, God bless all the men and women that serve our great country.

Until next time, remember what Ole Tight line always said. Get out there and go fishing and, if you do, always remember to keep a tight line. I say hit the docks, keep a sharp eye and watch that cork go down. Happy sailing, my friends and keep an eye to the sky. Now get out there and wet a hook. It is good for the soul.