- Captain Stories
Captain Jamie Hough leads a thrilling trout fishing expedition and offers an unforgettable angling experience on the water in this exciting first hand account. Throughout the journey, Jamie’s expertise shines...
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“I have a new respect for the fish and fisherman that bring the food to me. This was an eye opening experience.”
Charleston, South Carolina, with its thriving fishery and dynamic culinary scene, offers a bounty that nourishes both its residents and the steady stream of tourists who return for more. Chefs love the fresh ingredients that can be found here – from the local farms to the seafood, the list of “in season” ingredients are ever changing, making for exciting menus that excite the palate.
Heading out at first light on an overcast day in May on Chavis’s center console, the pair ran 12 miles offshore with their eyes set on catching Grouper. But as Chef Ondo quickly discovered, the ocean has a way of dictating what the day’s catch will be no matter the amount of preparation that goes into it. As the pair headed out, Chavis educated Chef Ondo on the fishery, what to look for when targeting certain species, and what type of bait they were using and why. After a little searching, the familiar sight of a bent rod tip followed by a screaming reel ensued. They were into the Amberjack’s and Chef Ondo quickly found out how spirited the AJ’s can be when they’re hooked. After wrestling with Amberjacks and finding himself hooked up with a few King Mackerel, Captain Chavis gave Chef Ondo a rest and made another run out a little further to do some bottom fishing for Vermillion Snapper, fondly referred to as B-Liners by the locals. Using a chicken rig and squid for bait, and with Chavis at the ready to pull them into the boat, Ondo reeled in a few quality B-liners with his PENN setup. A highly versatile fish, B-liners can be scaled, grilled whole or filleted and cooked with the skin on or off. It’s mild and not overpowering. Simply put, it’s a gentle, delicious fish.
While he’s always tried to highlight the local ingredients in his cooking, after spending time with Chavis he firmly believes that you have to respect the ocean and the fish if you’re going to go out and catch them. Having the privilege of being able to cook the fish that’s been caught locally is a tip of the cap to those that spend their days catching them. Back at his home, the tables are turned, and Chef Ondo’s culinary skills are on display. On today’s menu is Cast Iron B-Liner with grilled vegetables. As he waits for the charcoal grill to heat up with the cast iron pan, Ondo expertly fillets the B-liner and preps the zucchini and squash for grilling. A quick and easy tomato fondue is simmering on the stove inside. Once the grill is up to temperature Ondo seasons the B-Liner with salt and pepper before placing in the pan and searing each side until a golden crust forms. After removing from the grill, he sets the fish aside to continue cooking while he grills the vegetables and then masterfully dices them up along with some red pepper, onion and green beans for a colorful vegetable salad.Plating the meal, starting with a base of tomato fondue followed by a generous spoonful of the grilled vegetable salad, Chef Ondo tops it off with the B-liner and some fresh cucumber relish he had made earlier in the day. The final piece harkens back to the bounty that is provided by the land and sea in and around Charleston.
½ cup canola oil
¼ cup EVOO
¼ cup apple cider vinegar
1 tsp lemon juice
¼ tsp garlic powder
¼ tsp dried oregano
¼ tsp dried basil
1 pinch onion powder
1 pinch crushed red pepper
Salt & pepper to taste
Whisk vinegar and lemon juice together then slowly drizzle oils and whisk to emulsify. Add spices and season to taste. Makes about 1 cup.
2 zucchini
1 red pepper, roasted
1 yellow squash
1 small red onion, quartered
2 handfuls of green beans, blanched
1 tbsp vegetable oil
¼ cup Italian vinaigrette
Trim the squash and zucchini by cutting a thin strip lengthwise off each side so they will lay flat on the grill. Lightly coat the zucchini and squash with a little bit of vegetable oil and mark each side on a hot grill (about 400 degrees), remove from grill and let cool. Peel and quarter the onion and grill it until soft (remove any burnt or black layers), then cut each quarter in half. Roast the pepper over an open flame until charred on all sides, place in a bowl and cover with film wrap for 20 minutes then peel under cool water. Remove the seeds and cut into strips. Cut the squash and zucchini in half-length wise and then into 1-inch pieces. Cut green beans into 1-inch pieces. Add all vegetables to a bowl and season with salt and pepper. Add ¼ cup Italian vinaigrette and toss.
1 tbsp olive oil
1 pint cherry or grape tomatoes
1 clove garlic, smashed
¼ cup water
Salt & pepper to taste
In a small sauce pot over medium low heat place olive oil garlic and tomatoes in and stir frequently. Once the tomatoes begin to blister add water and reduce heat to low and cover. Cook for 20 minutes then season with salt and pepper. Blend until smooth. Makes about 1 cup.
¼ cup diced tomatoes
¼ cup diced seeded cucumber
5 green olives, chopped
1 tsp lemon juice
1 tbsp olive oil
Combine all ingredients in a bowl, season with salt and pepper, and set aside until the seared B-Liner Snapper is ready.
6 filets B-Liner Snapper
3 tbsp vegetable oil
Season the snapper with salt and pepper. Over a hot grill place a 10” cast iron skillet over the coals or flames for 3 minutes. Add oil to the skillet and sear snapper. Let the fish sear for a good 2 minutes until you see a golden crust form. Flip the fish and move off heat, cover the grill and let the fish cook anther 5-6 minutes until done (145 degrees). To build, pour 2-3 Tbsp of tomato fondue on a plate, then place a few spoonfuls of vegetable salad on top of the sauce. Place fish on top of the vegetables and add a spoonful of the tomato cucumber relish on top of the fish. Enjoy!