Gone fishin'

Did you know that Florida brings over 90 million pounds of seafood a year? We managed to catch and take home 5 pounds of that ourselves! We went to an amazing fishing spot in Tampa called Picnic Island.. whoever says fishing is full of waiting around and being bored definitely haven't been to this spot. The fish were biting all day. We caught keepers and threw back the short ones that couldn't make the cut. The unexpected catch like a puffer fish and a needle fish kept things really interesting.

We fished with live shrimp as bait. Robyn baited her own hooks and managed to hook herself only once. Good times.

Here's the menu inspired by our catch of the day...

Whole baked trout with crispy brussels sprouts and caulifower couscous

For cauliflower couscous...

1 head cauliflower

1/2 cup olive oil

1/2 stick unsalted butter

4 cloves minced garlic

salt and pepper to taste

Cut and separate florets cauliflower florets.. Using a paring knife, cut the cauliflower tops from the stems... place the cauliflower heads in a food processor and pulse until they are the size of couscous but not so blended that they are soggy or wet...

Now take the leftover stems, put them in a pot and add just enough water to cover.. Salt the water liberally.. the water should taste like the ocean. Bring to a boil and cook until soft.

While that's boiling, drizzle some olive oil in a pan on medium high heat along with a pat of butter... Add couscous in small batches and saute until light brown. Make sure to use a little butter and oil for each batch. Set aside.

Now drain the water from the cauliflower, put it in a blender along the minced garlic and puree. Add salt and pepper to taste.

When plating, put the puree on the bottom of the plate and the cauliflower couscous on top.

For brussels sprouts..

1 lb fresh brussles sprouts

1/4 cup olive oil

salt and pepper to taste

1 handful crispy bacon or pancetta

Preheat oven to 350 degrees. Cut and separate brussels sprout leaves and put them in a bowl. Add olive oil, salt and pepper. Mix to coat with your hands. Spread out on a baking sheet. Bake for 20 minutes or until crispy. Pan fry 5 strips of bacon or pancetta until crisp. When done, chop roughly with a knife then add to crispy brussels sprouts.

For baked trout...

1 whole cleaned trout.. make sure that the gills are removed if you plan on eating any part of the head

3 pats butter

fresh herbs... We used lemon verbena

3 cloves garlic

1/4 cup olive oil

salt and pepper to taste

Preheat oven to 375 degrees.. Make 3 slashes on either side of the fish... Rub a nice amount of olive oil, salt, pepper and fresh herbs all over the fish.. Put the 3 pats of butter, fresh herbs and garlic into the cleaned belly.. Be sure to season the inside with salt and pepper as well. Place in the oven and bake for 30 minutes or so until done.. the fins will be crispy. You should be able to eat the fins like potato chips!