Hello everyone, hope you’re having a good weekend.
There is not much to report on the fishing front this week, so I thought I would throw a little oyster recipe at you. The weather is perfect for it, and my friend Danny Eller said the oysters are plentiful.
Here is what you need.
8 ounces softened butter
2 tablespoons of finely chopped garlic
1 teaspoon of fresh cracked pepper
A pinch of dried oregano
1 ½ dozen large, freshly shucked oysters on the half shell
¼ cup grated parmesan and Romano cheeses mixed
2 teaspoons of cilantro
Light the charcoal grill. In a large bowl, mix butter, garlic, pepper and oregano. Place the oysters on the half shell over the hottest part of the grill. Spoon the garlic mixture over the oysters. The oysters are ready when they start to puff up, usually about 5-10 minutes. Sprinkle the grated parmesan and Romano and cilantro on top.
I suggest some homemade garlic bread and an ice-cold Negra Modelo; it’s a very good beer.
Just remember what Old Tight line always said: “Get out there and go fishing, and if you do, remember to always keep a tight line.” I love and miss my father very much, and I am proud to keep on living the tight-line life down on the coast.
Until next time,
Tight Line Jr.