Recent Posts by reeltex
Three Boat Striper Trip On Lake Texoma
We had a full crew this morning. Any time you can get a group of guys like this together, you're sure to have a good time.. And we did! The top water fish weren't as active today. But we did manage well by pulling most of our fish drifting live bait in 28' water.
It's starting to cool down out there, if you want to book a warm season trip, the time is now!
Browse on over to our contact us page, and schedule your next fishing trip! I look forward to seeing you on the water.
It Was A Great Morning On Texoma
Lake Texoma's Striped Bass were really fired up this morning! We pulled a ton of fish from a lot of different spots. Most of our fish came on topwater lures, but we switched to live bait later in the day and did just as well.
Couldn't have asked for a better crew of guys. Can wait until these gentleman book their next trip. What another great day on Texoma!
- 1/4 cup extra-virgin olive oil
- 3 tablespoons freshly squeezed lemon juice
- Few sprigs thyme or oregano
- 2 garlic cloves, smashed
- 1/8 teaspoon freshly ground pepper
- 4 fillets striped bass, skin on (about 6 ounces each)
- Coarse salt
- Fresh chives, cut into 3/4-inch lengths, for garnish (optional)
- Lemon wedges, for garnish (optional)
Heat a grill or grill pan over medium-high heat. Remove fish from marinade, letting excess drip off. Place on grill, skin side down, and season with salt. Grill until skin is lightly browned and starting to crisp. Carefully turn fillets, and cook until well browned and cooked through (center will be opaque), 5 to 6 minutes. Garnish with chives and lemon wedges, if desired. Serve hot or at room temperature.
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