Working against the current of your typical “Catch & Release” fishing program, Hook, Line & Skillet attempts to bring the exciting realm of “Catch & Eat” sport fishing to the viewer in a format that is a part travel-log, part sport fishing, and part cooking show.

In each episode, fishing enthusiast and former chef, Pete Flores will take you on a road trip to some of the most well known, unknown, or soon to be known fishing hotspots across the country in search of the perfect catch. Pete will explore the local culture to reveal useful tips, facts, and strategies that anyone can apply from the amateur to expert level fisherman.

With every great catch comes a great dish and Pete Flores delivers with culinary genius from simple dishes to fancy fare as he demonstrates a unique way to enjoy the fruits of your labor and indulge in some of the local areas best kept secrets.

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Hook, Line & Skillet is a product of Sinker Swim Productions, LLC  2011

I decided Ocean would be perfect with its hints of lemon, pepper and fennel. In truth it was the flavors of a Bouillabaisse that inspired the combination of spices in Ocean.

I collected the ingredients and got started.

First, I prepared a nice fish stock. In a large sauce pan, I heated olive oil. In that I sautéed the onions and celery for around 3 minutes. I added the garlic and cooked it for another minute or so. I added the bay leaf, peppercorns, fish bones, water, Ocean and dry white wine. I brought the liquid to a boil and reduced it to a simmer. It cooked for another 30 minutes. I removed it from the heat and strained it.

 2 tablespoons olive oil

1 cup onion, chopped

1/2 cup celery, chopped

Salt and pepper

2 cloves garlic

1 bay leaf

10 peppercorns

1 pound fish bones (I used red snapper and shrimp shells)

Water to cover

1 cup medium dry Riesling

2 tablespoons of Ocean-Pete’s Seafood Seasoning Rack

After the stock is finished I got started on the Bouillabaisse. I placed the stock back on the heat and brought it to a simmer. I added the saffron, leeks, tomatoes, fennel, garlic, and parsley.

Pinch of Saffron

1 cup leeks, julienned

1 can diced tomatoes drained. Liquid reserved.

1/2 cup fennel, julienned

2 tablespoons garlic, chopped

1 tablespoons parsley, finely chopped

Salt and pepper

1/2 pound of red fish

½ pound of Tilapia

1 large lobster

1/2 pound shrimp, peeled and deveined

12 mussels

12 little neck clams

Salt and pepper

I then added the fish, squid and lobster. Cooked it roughly 10 minutes added the shrimp, mussels, and clams. I cooked that for another 7 minutes. Note: Make sure all shells are open. Get rid of any that didn’t open. Lastly, I hit it with a little salt and pepper to taste.

Traditionally, the Bouillabaisse is accompanied by crusty bread and a Rouille, a kind of creamy dipping sauce that is to be served with chunks of bread. In this recipe I make an extreme variation on a Rouille using extra virgin olive oil and Pete’s Cajun Fish Bait, pepper sauce. And yes they are perfect together.

Wisk together till emulsified:

¼ cup extra version olive oil

2 tablespoons Pete’s Cajun Fish Bait

And that’s the finished product. It’s a perfect little dish. And it’s pretty easy.  Try a variation of your own.  Just about any Ocean fish will work.

Enjoy and Merry Christmas.

Pete

I was thinking the other day about an alternative to the traditional Thanksgiving Dinner. In honor of Hook, Line & Skillet, I decided to make fish the main course, while infusing some traditional elements of the holiday dinner.

I decided on stuffed salmon. People generally like it and the word “stuffed” brings to mind “stuffed turkey”. Trust me it works. I also prepare boiled potatoes with sage and nutmeg; parmesan broiled asparagus and a shrimp and cranberry sauté.

 I start by preparing the stuffing. This is very simple.

Easy to make!

 Sauté ½ of a small onion finely chopped and one finely chopped garlic clove in two tablespoons of butter. Combine the sautéed onions and garlic in a bowl with 1 cup bread crumbs (best if day old stuffing bread is used), 8oz of lump crab meat, 2 tbsp chopped parsley. Salt and pepper to taste. Set aside.

Next, take one large filet of Alaskan wild sockeye salmon. Yes, that’s the healthy one.

Sharp Knife Needed

With a sharp knife, butterfly the filet creating a pocket for the stuffing.  Spoon the stuffing in the fish pocket and place on large olive oiled baking pan. Lightly oil the filet, salt and pepper and garnish with rosemary twigs and lemon slices.  Place in an oven preheated to 350 for 25-35 minutes.

Pretty!

Prepare the potatoes. Again very simple and the nutmeg adds a very exotic taste.

Nutmeg and Sage?

Start with small red potatoes boiled till tender, drain the water and while still hot add 2 tbsp butter, 2 tbsp chopped parsley, pinch dried sage, pinch nutmeg. Salt and pepper to taste. Toss gently.

Prepare the asparagus. The combo of cheese, lemon and butter really make them yummy.

The Cheesier the better.

Blanch asparagus until it just starts to be come tender. Drain thoroughly and stack in baking dish. Place 3 pats of butter on asparagus then cover the asparagus with grated parmesan cheese. Sprinkle about 1tsp of lemon juice on the asparagus. Place under broiler till the cheese begins to brown. Remove and serve.

Prepare the shrimp and cranberry sauté. Another infusion of traditional Thanksgiving with a twist.

Thanksgiving Fusion

Sauté ¼ small onion thinly sliced, 1 small garlic clove chopped in 2 tbsp of butter, add 1/2lb of peeled and de-veined shrimp, once shrimp is cooked add 1 cup dried cranberries, 1 cup of cranberry sauce and 1tbsp of lemon juice. Salt and pepper to taste. Garnish with parsley.

Put it all together and serve up to 4 people.

The finished product

The big plate

The little plate

Doesn’t that look great?  And it’s healthy.  The fun part about this dinner is that it can be made any time of the year for any type of celebration.

Have a Happy Thanksgiving.

Pete

The store is now online. We are currently offering five items and we will be adding more very soon. You can access the store through the HLS Store tab or through this link http://wp.me/P1yKKU-kD

All sales are processed through Paypal but you do not need a Paypal account.

Any question, comments or issues email us at hlskillet@gmail.com

Happy shopping

-Team HLS

So we are back from hiatus and want to give you a few update on what’s happening with team HLS.

First off, we are getting ready to open the HLS online store. This will be the one stop shop for all HLS fun stuff, DVDs of season one, T-shirts, hats and other swag. But even more exciting we will be launching our hot sauce and seasoning blends. Just in time for the Holidays!

The hot sauce, called Pete’s Cajun Fish Bait is a tasty combo of classic Cheyenne and Indonesian peppers that’s sure to please. Just the right amount of heat and bursting with flavor this sauce is great on fish, chicken, beef and our favorite eggs. We say, “It might not help you catch more fish but it’s one hell of a hot sauce.”

Next, we’ve developed a collection of seasoning blends designed specifically for fish. Pete’s Seafood Seasoning Rack comes in three varieties,  Ocean, Lake and Stream. As you probably already guessed each blend is perfect for fish from those particular environments.

Ocean is a delicious blend of turmeric, lemon, fennel and others spices that’s perfect on your favorite ocean fish. Tuna, Tilapia, Mahi-Mahi, as well as shellfish, all taste better with Ocean.

Lake is a spicy blend of paprika, thyme, oregano and sea salt that enhances the flavors of all the lake fish; bass, walleye, pike and catfish. Use it in your breading for frying or as a blackening rub.

Stream is a unique blend of dried dill, course sea salt, garlic and a hint of smoky paprika that forms the perfect accompaniment to river, stream and brook fish. Salmon, Steelhead, and all varieties of Trout taste better with Stream.

Very soon we will be sending out a note letting you know that the store is up and running. Also we are planning to post some instructional videos featuring our favorite ways to use Pete’s Cajun Fish Bait and the Seasoning Rack.

Keep checking back for updates on future productions and for more fishing, food and fun on the road with Hook, Line & Skillet.

Team HLS

End of the Season

Our season one run on the Sportsman Channel is finished. We just want to say thanks to everyone who helped us get on the air and a very special thanks to the Sportsman Channel for taking a chance on a new show.

We are very proud of the work we did on Hook, Line & Skillet, bringing the viewers a new type of travel experience that takes you from inception to consumption. It was a concept that was met, initially, with some apprehension, but through the dedication to our vision we were able to show everyone that we really had something new to offer viewers.

Hook, Line & Skillet is a show all about a regular guy, Pete Flores and following him on the ride, the experience on the water, and the preparation of an easy and fun meal using the catch of the day. Yes, we take fish, but we are ever mindful of creel and size limits, state and local regulations, and the general welfare of the sport fishing industry as a whole. We take great care and pride in being part of it.

Season one is finished and after a deep breath, the fun work begins, and there are a lot of exciting things going on in our camp. First off, we are planning many new episodes and working on story ideas and locations for the next run. Although many viewers sent comments regarding places we should visit next, we could always use more. Send us and email to hlskillet@gmail.com and let us know why you think your area is perfect for Hook, Line & Skillet.

In addition to episode planning we are looking to get the Hook, Line & Skillet online store up and running. You will find a number of branded, Hook, Line & Skillet items for sale including season one DVDs, T-Shirts, hats, seafood seasoning blends and even a fantastic hot sauce. It’s still under construction but should be running within the next few weeks.

A second season run is our goal so keep an eye on hooklineandskillet.com for updates on Hook, Line & Skillet season two early in 2012. All aboard baby!

We would also like to wish all of our HLS fans and viewers a happy and safe 4th of July and should anyone be up in the Saranac Lake, NY area this weekend stop by the Eat and Meet Grill and Larder. Chef John Vargo will be serving up some great holiday grub and Pete Flores will be stopping by for a tasty Pike Po’Boy sandwich.

All the Best, Team HLS

This is it. The season one finale of Hook, Line & Skillet.

Catch “Homosassa Happiness” on the Sportsman Channel tonight at 8pm ET.

On tonight’s Hook, Line & Skillet, Pete escapes the snowy northeast winter for the warmth of the Florida’s Gulf Coast in search of speckled sea trout. Pete meets some great folks to help guide him through the sun soaked waters and school him on the local flavors of the sea. Did we mention the monkeys?

You can catch this episode four times this week: Tuesday at 8pm ET, Wednesday at 7:30am and 4:30pm ET and Saturday at 11:30pm ET.

This season may be done, but be sure to check in for next season updates on http://hooklineandskillet.com!

Learn more about our featured friends from Red Ed’s Adventures, Sea Sea Rider’s restaurant and Homosassa Riverside Resort

 Follow us to the Jersey Shore in tonight’s Hook, Line & Skillet!

Catch Hook, Line & Skillet’s “Party Boat Captain” on the Sportsman Channel tonight at 8pm ET.

On tonight’s Hook, Line & Skillet, we welcome you to the REAL Jersey Shore. We head down to the Atlantic Highlands of New Jersey to net us some big doormats, Fluke that is.  We team up with Captain Mike of the Mi-Jo party boat, along with a bus load of new friends from one of our favorite watering holes, Tommy Fox’s Public House. Come along for the ride!

You can catch Hook, Line & Skillet four times each week: Tuesday at 8pm ET, Wednesday at 7:30am and 4:30pm ET and Saturday at 11:30pm ET.

Make sure you get the Sportsman Channel to get your fill of the Skillet!

Learn more about our featured friends from the Mi-Jo and Tommy Fox’s Public House

Sunset over Lake Erie

Catch Hook, Line & Skillet’s “Chasin’ Chrome” on the Sportsman Channel tonight at 8pm ET.

In tonight’s episode of Hook Line & Skillet, we are back on the road. This time to Ashtabula County Ohio in search of big Steelhead Trout. That’s right Steelhead in Ohio.  Lake Erie and it’s tributaries are know for an abundance of  these transplanted west coast salmonid and we are going to get us one. But we found that there is more to this area of Ohio than meets the eye.

You can catch Hook, Line & Skillet three times each week: Tuesday at 8pm ET, Wednesday at 7:30am and 4:30pm ET and Saturday at 11:30pm ET.

Make sure you get the Sportsman Channel to get your fill of the Skillet!

Learn more about our featured friends from the Harbor Perk, Buccia Vineyard & Blue Pike Lake House.