Grilling Almaco Jack With Chef Eddie

I love fishing.

I love eating.

I love combining the two – eating what I catch.

On our last trip to Sport Fish Panama Island Lodge, bait to plate was taken to another level.

Pete caught a new species for him, almaco jack, a flaky white fish, close cousin of the greater amberjack. The meat of the almaco jack is thick and white and great for grilling.

First mate Michael did an amazing job filleting that almaco. He managed to do it  while we were bouncing up and down in the waves. In the video below you’ll see it looks like he’s on land in the kitchen. The knife, oh my goodness, the knife!

When we were back on land, I was so interested in the bait to plate process I asked Chef Eddie to be his sous-chef. He took me through the entire grilling process; seasoning, massaging (yes, you read that right), grilling, saucing and eating -- all the steps on how to get the perfect piece of grilled fish.

Watch my video and although you might not have caught your own fish it’ll still help you can learn how to grill your next fish dinner.

Thank you Chef Eddie. I can’t wait to come back. Maybe next time you will give up your chocolate cake recipe!