South Texas Redfish & Flounder

There are endless variations on the classic Gulf Coast technique of half-shelling, or cooking fish in the handy vessel of its own skin and scales. This butter- and onion-rich preparation shines because the onions insulate the fillet while taking on the smoke from the grill. The smokiness enhances...

As a native Texan, I feel obligated to share an iconic seafood dish from the Gulf: grilled redfish on the half shell. Cooking on the half shell means keeping the skin and scales intact with the fillet. Doing so creates a barrier between the heat and the meat, which locks in moisture. The beauty of...

Much like spot-and-stalk hunting, sight casting to redfish in skinny water is equal parts electrifying and frustrating. Reds are the bully of Gulf Coast inshore fishing: they’re quick, meticulous, and aggressive, which is why many anglers treasure this species. The rush of seeing a red tailing...