Our Favorite Recipes

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Hogfish Piccata

Cook Your Catch in style with this light and flavorful Hogfish Piccata from BY REQUEST CHARTER in Dunedin, Florida. The delicate, sweet flavor of hogfish pairs perfectly with a classic lemon-caper butter sauce.

Ingredients

  • 2 fresh hogfish fillets
  • ¼ cup flour (for dredging)
  • 2 tbsp olive oil
  • 1 tbsp butter
  • 2 tbsp lemon juice
  • 1 tbsp capers
  • ¼ cup white wine or chicken broth
  • Salt and pepper to taste

Instructions

  1. Lightly coat fish with flour, season with salt and pepper.
  2. Heat olive oil in a pan over medium heat; sear fish 3–4 minutes per side. Remove and set aside.
  3. In same pan, melt butter, add wine, lemon juice, and capers. Simmer for 2– 3 minutes.
  4. Return fish to pan, spoon sauce over top, and serve warm

Prep Time: 10 min | Cook Time: 10 min | Serves: 2

Cook Your Catch with BY REQUEST CHARTER – Dunedin, Florida.

Blackened King Mackerel Steaks

Bring the flavor of the Gulf home to your kitchen. After a successful fishing trip with BY REQUEST CHARTER in Dunedin, Florida, cook your catch with this smoky, spicy blackened king mackerel recipe.

Ingredients

  • 2 king mackerel steaks (1-inch thick)
  • 2 tbsp butter, melted
  • 1 tbsp Cajun or blackening seasoning
  • Lemon wedges for serving

Instructions

  1. Heat a cast-iron skillet on high until very hot.
  2. Brush fish with butter and coat both sides with seasoning.
  3. Sear 3–4 minutes per side until blackened and cooked through.
  4. Serve immediately with lemon wedges and a side of rice or slaw.

Prep Time: 5 min | Cook Time: 8 min | Serves: 2

Recipe by BY REQUEST CHARTER – Cook Your Catch in Dunedin, Florida.

Seared Spanish Mackerel with Spicy Lime Sauce

This Cook Your Catch favorite from BY REQUEST CHARTER in Dunedin, Florida brings out the bold flavor of Spanish mackerel with a spicy, citrus kick.

Ingredients

  • 2 Spanish mackerel fillets
  • 2 tbsp olive oil
  • Salt and pepper
  • 1 tbsp lime juice
  • ½ tsp chili flakes
  • 1 tsp honey
  • 1 garlic clove, minced
  • Fresh cilantro

Instructions

  1. Heat oil in a skillet over medium-high heat.
  2. Season fish with salt and pepper, sear 3 minutes per side.
  3. Mix lime juice, chili flakes, honey, and garlic; drizzle over fish.
  4. Top with cilantro and serve warm.

Prep Time: 5 min | Cook Time: 6 min | Serves: 2

Cook Your Catch in Dunedin, Florida – BY REQUEST CHARTER.

Baked Lane Snapper with Tomatoes and Olives

After a successful day fishing with BY REQUEST CHARTER in Dunedin, Florida, enjoy your catch with this Mediterranean-style baked white fish recipe.

Ingredients

  • 4 Lane Snapper fillets
  • 2 tbsp olive oil
  • 1 cup cherry tomatoes, halved
  • ¼ cup sliced black olives
  • 2 cloves garlic, minced
  • 1 tbsp capers
  • 2 tbsp white wine (optional)
  • Salt, pepper, and oregano

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Place fillets in baking dish, drizzle with oil.
  3. Add tomatoes, olives, capers, and garlic.
  4. Pour in wine, season with salt and oregano.
  5. Bake 12–15 minutes, until fish flakes easily.

Prep Time: 10 min | Cook Time: 15 min | Serves: 2–3

Cook Your Catch with BY REQUEST CHARTER – Dunedin, Florida’s local seafood experts.

Grilled Red Snapper with Lemon Garlic Butter

Fresh from your BY REQUEST CHARTER fishing trip in Dunedin, Florida, this red snapper recipe is a perfect way to cook your catch and enjoy the Gulf’s best flavors.

Ingredients

  • 2 red snapper fillets (6 oz each)
  • 2 tbsp olive oil
  • 2 tbsp butter, melted
  • 1 garlic clove, minced
  • 1 tbsp lemon juice
  • 1 tsp paprika
  • Salt and pepper
  • Lemon wedges & parsley

Instructions

  1. Preheat grill to medium-high heat.
  2. Brush fish with oil, season with salt, pepper, and paprika.
  3. Grill 3–4 minutes per side.
  4. Mix melted butter, lemon, and garlic; drizzle over cooked fish.
  5. Garnish and serve warm.

Prep Time: 10 min | Cook Time: 8 min | Serves: 2

Cook Your Catch with BY REQUEST CHARTER in Dunedin, Florida.

Pan-Seared Grouper with Citrus Herb Butter

Cook Your Catch with BY REQUEST CHARTER in sunny Dunedin, Florida! Grouper’s mild, firm texture makes it perfect for pan-searing with this light citrus-herb butter.

Ingredients

  • 2 fresh grouper fillets sliced into 6–8 oz peices
  • 2 tbsp olive oil
  • Salt and black pepper to taste
  • 3 tbsp butter, softened
  • 1 tsp lemon zest
  • 1 tsp orange zest
  • 1 tbsp fresh parsley, chopped
  • 1 garlic clove, minced

Instructions

  1. Combine butter, citrus zest, parsley, and garlic; set aside.
  2. Season grouper with salt and pepper.
  3. Heat olive oil in skillet over medium-high heat. Sear 6–8 minutes per side until flaky and golden.
  4. Top with citrus herb butter and serve immediately.

Prep Time: 10 min | Cook Time: 16 min | Serves: 2

Recipe by BY REQUEST CHARTER – Cook Your Catch in Dunedin, Florida.

Whole Pan-fish with Herbs and Garlic

This simple, rustic recipe is perfect after a day on the water with BY REQUEST CHARTER in Dunedin, Florida. Cook your catch whole to preserve the natural flavor of these tasty fish, seasoned with herbs, garlic, and lemon.

Ingredients

  • 1 whole pan-sized fish (about 1½ – 3lbs), cleaned and scaled
  • 2 tbsp olive oil
  • 2 garlic cloves, sliced
  • 1 lemon, sliced
  • 1 tbsp fresh thyme or rosemary
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 425°F (220°C).
  2. Score the fish on both sides, drizzle with olive oil, and season with salt and pepper.
  3. Stuff cavity with garlic, lemon, and herbs.
  4. Roast 35–45 minutes, until the flesh flakes easily.
  5. Serve with a drizzle of olive oil and fresh lemon juice.

Prep Time: 10 min | Cook Time: 50 min | Serves: 2

Recipe by BY REQUEST CHARTER – Cook Your Catch in Dunedin, Florida.





Southern Fried White Grunt

When you Cook Your Catch with BY REQUEST CHARTER in Dunedin, Florida, few fish taste better fried than a fresh-caught white grunt. These small reef fish deliver a sweet, flaky flavor that’s perfect for a classic Southern-style fish fry.

Ingredients

  • 4–6 white grunt fillets
  • 1 cup buttermilk (or milk with 1 tsp hot sauce)
  • 1 cup cornmeal
  • ½ cup all-purpose flour
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp paprika
  • ½ tsp garlic powder
  • Peanut or vegetable oil (for frying)
  • Lemon wedges, tartar sauce, or hot sauce for serving

Instructions

  1. Rinse white grunt fillets in cold water and pat dry with paper towels.
  2. Pour buttermilk into a shallow bowl and add fillets. Let soak 10–15 minutes.
  3. In a separate bowl, mix cornmeal, flour, salt, pepper, paprika, and garlic powder.
  4. Heat 1 inch of oil in a cast-iron skillet or deep pan to 350°F (175°C).
  5. Dredge fillets in the dry mixture, pressing lightly to coat both sides.
  6. Fry 2–3 minutes per side until golden brown and crispy.
  7. Remove to a wire rack or paper towels to drain.
  8. Serve hot with lemon wedges, tartar sauce, or your favorite sides.

Tips:

  • White grunts are perfect for small fillets — they cook fast and stay juicy.
  • For extra crunch, double-dip in buttermilk and breading before frying.

Prep Time: 15 min | Cook Time: 10 min | Serves: 2–3

Recipe by BY REQUEST CHARTER – Cook Your Catch in Dunedin, Florida.