And this in a matter of hours!
Doesn't get any more fresh!
We rubbed the Striped Bass in olive oil, put on a coating of Tony Chachere's Creole Seasoning and threw it on the grill. This seasoning was banging and satisfied my craving for spicy!
Our freshly caught meal was rounded out with my salt-pepper-garlic asparagus and potatoes. This was an easy decision because it requires few ingredients and I can do it with my eyes closed.
We winged dessert with some fresh blueberries heated up in some gin (based off my kid sundae) and served up with shortbread and cool whip.
We were some thirsty fishermen/porch bums.
And we ended the day with this: