What should we do on Father’s Day weekend? That was
the question my friend, Ken, and I asked ourselves while we were out to dinner
with our wives. Should we go to the Alamo? (https://alamorange.com/
) to shoot, should be go to iFly (https://www.iflyworld.com/fort-lauderdale/
) or should we hire a Fishing Captain and go deep sea fishing? Fishing was the
answer for our sons, Logan and Tagg, who have been best friends since they met
eight years ago.
I searched the local companies and came across Captain
Joel of Fish-N-Fever https://www.fishnfevercharters.com/, I’m so glad I did.
We headed out on Saturday morning at 7:00 AM from Naples Bay. As you can see by the photo below, the boys were comfortable in the bean bag chairs that were supplied on the boat.
Captain Joel ran us 50 miles out in the Gulf of Mexico
to our first fishing spot. The weather was great with light winds and very
little ocean chop. I knew we were out far when we passed the one of the towers
used by the US Navy Air Station for training.
We arrived at our destination and dropped anchor over
some rough bottom that the Captain described as honey coned in shape. One
minute later, Tagg was hooked up to his first fish which gave him a hard time
all the way to the boat. A keeper Mangrove Snapper was exactly what we were
looking for. Soon after, Logan was hooked up to his first fish of the day also.
Ken, Tagg, Logan and I continued that
way for the next hour until we had 30 Snappers (Mangrove, Red, Yellow Tail
& Mutton varieties), eight Porgies and a Yellow Jack. Captain Joel said it
was time to go get groupers, so we moved a short distance.
While the Captain was setting the anchor, I dropped my line 120’ to the bottom. Boom! I had a hard hit and fight all the way to the boat. A monster Mutton Snapper… one of the best eating fish in the world. I quickly dropped down again and boom… hooked up. I looked around and all four rods where bent over hard. A few minutes later we had four keeper Red Grouper in the boat. Back down we go and boom four more keeper Grouper. The Captain said we hit our limit on Grouper and we had about 40 fish in the boat from the 1st location. It was time to head back to Naples before the afternoon showers make the trip rough.
An hour and a half later we were at the dock amazed by the day of fishing. Our Sons said we should do this again. Our response was that this was a special day and that they shouldn’t expect that kind of haul every time we go out. Below is a picture of the haul of fish with Tagg and Logan holding Red Groupers.
All and all a great First Annual Bartley/Holton and
Son’s annual Father’s Day fishing trip. Home we went with a cooler full of
filets ready to eat. Captain Joel could not have been nicer, I highly recommend
you give hm a try.
I thought I would share my fish recipe with you along
with some pictures from start to finish.
- Preheat the oven to 350 degrees.
- Take out an oven safe fry pay and drizzle
some olive oil in it.
- Add a little pink salt to the pan.
- Take the filets and coat one side with
Chef Paul’s Magic Blackened Seasoning.
- Turn the stove burner on high.
- Add a generous amount of butter when the
pan gets hot.
- As soon as you see the sizzle (see
picture), drop in the fish on the seasoned side.
- Season the other side while in the pan.
- One minute later, flip the fish and place
the pan in the oven.
- Depending on the thickness of the filets I
cook the for six to eight minutes.
- Plate, serve and enjoy.