From Chicagoland to the Coast: Finding the Freshest Catch

Each year, my family takes a trip to Florida. It's become a tradition that we always look forward to because we visit different parts of the state each year. There’s something special about escaping the Midwest winters and heading to the coast. Being from the Chicagoland area, I’m used to incredible food, but nothing quite compares to the experience of fresh caught fish straight from the ocean.

In Chicago, we have access to excellent seafood, but there’s a certain magic to picking up fish that was caught just hours before. The vibrancy, the clean aroma - it’s a world apart from anything that’s been flown in on ice. There’s no better way to appreciate this difference than by visiting a local fish market, so I sought out a spot that came highly recommended by locals. 

We found ourselves in Boynton Beach this year and were told we had to go to Captain Frank's Seafood Market.

If you are ever in the area, I highly recommend stopping in. Not only do they have locally caught fish, they also have a selection of dry aged meats and farm fresh produce. They have a variety of saltwater and freshwater fish. Whichever fish you choose, they will fillet and portion it exactly how you want. 

Stepping into this market, I couldn’t resist the beautiful selection of yellowtail snapper. It’s bright, clear eyes and firm texture told me everything I needed to know. I was sold! 

The yellowtail snapper is an abundant species of snapper native to the western Atlantic Ocean, including the Gulf of Mexico and the Caribbean Sea. They have been found as far north as Massachusetts, but their normal range is along the south Florida coast to the West Indies and Brazil. 

Yellowtail snapper has a firm and flaky texture, and it's known for its mild, sweet, and light flavor. It has a delicate taste that doesn’t need much to make it really shine. There are so many ways you can prepare this fish including grilling, baking, sauteing, or frying. 

Grilling fish can be tough since it’s so delicate. It can fall apart or get stuck to the grill grates. Uneven heat on a grill can also make parts of the fish dry while other parts are just barely cooked. Grilling fish in foil is an awesome alternative. It keeps the fish intact, allows aromatics to season the fish, and also helps evenly distribute heat so you have a perfectly cooked fish every time. 

Grilled Yellowtail Snapper

Yield: 2 servings

Prep time: 5 minutes

Cook time: 10 minutes

Total time: 15 minutes

2 Yellowtail snapper filets (or any other white flaky fish)

1 lemon, sliced

2 Tablespoons butter, cut into pieces

1. Pat the fish fillets with a paper towel to remove any excess water, which will help the fish brown.

2. Tear off two sheets of foil (they should be 5 to 6 inches and longer than the fillet). Place one fillet in the center of each sheet of foil. If the fish has skin on one side, place it skin side down.

3. Season the fish with salt and pepper, and place a tablespoon of butter on top. Add the sliced lemon.

4. Turn up the edges of the foil to create a bowl shape. Bend the foil over the fish and fold each edge so that it becomes a pouch.

5. Place the foil packets on the grill. Grill over medium-high for 7 to 9 minutes (depending on the size of the fillet) on a gas or charcoal grill. The snapper is done when it flakes and is opaque.

6. Squeeze lemon over the top, if desired, and enjoy this amazing fish. 

If you ever have the chance to buy whole, fresh fish, do it. Not only is it more cost effective, but it’s a great way to truly connect with your food. And if you’re in Chicago and want to learn the techniques of filleting and cooking fish yourself, join us for Hands-On Fish Butchery and Cookery on Monday, April 28 at 6pm. 

• Whole Round Fish Butchery 
• Sautéed Skin-On Fish Fillets with Roasted Asparagus and Lemon-Dill Aioli 
• Fish en Papillote with Leeks, Zucchini and Herb Compound Butter
• Grilled Scallops with Thai Red Curry-Coconut Sauce and Steamed Jasmine Rice