Last weekend I was out at my friend Kate’s share house in Montouk. On Sunday, one of her housemates arranged a little fishing excursion. Normally going to sleep at 1am and waking up 6 hours later to get on a boat would not be my idea of a good time. But I’d only ever been fishing once in my life (sorry, city mouse over here), so I decided to get on board.
I thought maybe we’d come back with a few fish and did not have high hopes for my own ability to catch one. Wrong.
The first catch of the day was too small to bring back to shore, so the fisherman filleted it on site and broke out some soy sauce for a little 9am sashimi breakfast. The fish was incredibly mild and flavorful, if not the ideal meal to soak up my hangover.
We had a friendly competition going about who could catch the biggest bass. After I recovered from almost losing my breakfast overboard, I managed to nab a 30ish pound striper! Unfortunately, it was only the second biggest of the day, but I was pretty impressed with how my grocery carrying and skillet wielding mussels went to work on them rods.
Everyone caught at least two, which meant we returned to shore with a butt load of fish. The fisherman filleted them down crazy quick and we each took home 5+ pounds worth. I froze most of it, but luckily I knew I had to develop some fish taco recipes for Food & Wine last week. Since the sashimi was so delicious, I figured one of the many taco fillings could be a ceviche.
Did you have any great weekend adventures this summer? Let me know in the comments!
- 1 cup diced tomatoes
- 2 fresco chiles, seeds removed and thinly sliced
- 1 small serrano chile pepper, seeds removed and minced
- 2 scallions, thinly sliced
- ¼ cup finely chopped cilantro
- Juice of 1 lemon
- Juice of 4 limes
- 2 teaspoons honey
- 2 teaspoons sea salt
- 1 pound fresh, skinless striped bass or other firm white fish fillets, cut into a 1/2-inch dice
- In a medium mixing bowl, combine the tomatoes, Fresno and Serrano chiles, scallions, cilantro, lemon and lime juice, honey and sea salt. Stir in the fish until coated. Cover and refrigerate for at least an hour (and up to 4), stirring every 20 minutes, until the fish is soft and opaque but not falling apart. Taste for seasoning.
- Serve the fish as an appetizer alongside tortilla chips or as part of a taco bar with some avocado.