Captain of the Week - Mark Radcliffe

Capt Mark Radcliffe was born and raised on the Eastern Shore of Maryland. His first deep sea fishing experience happened around 1975 in Ocean City and he's been "hooked" ever since. Capt Radcliffe has had his Coast Guard Captains License for 20 years and has considerable knowledge of the waters off the coast of Maryland.
Together, Capt Radcliffe and crew will work hard and go the extra mile to make your fishing trip an enjoyable, memorable experience. Families and children are welcome aboard Fish Bonz; the crew works well with children and inexperienced anglers. So don't be afraid to give it a try….You'll love it!


Fish Bonz is a 42’ Ocean Yacht powered with twin diesels, equipped with modern electronics and the highest grade tackle. She’s fast and very comfortable; has air-conditioning, microwave and DVD/VCR.
The rods and reels are all top grade and constantly maintained to keep them in excellent working order.

Contact Mark and Tammy at 1.888.460.BONZ or visit them on the web at: http://www.fishbonz.net

Gary Beach's Whole Grilled Black Sea Bass with Herb Infused Extra Virgin Olive Oil - YUMMO!

One of my favorite restaurants in the world is in my back yard in Ocean City, Maryland. The Marlin Moon Grille is located in the Francis Scott Key Hotel on Route 50.  This restaurant is one of the very best on the East Coast.  My husband Bill and I have been going their since it first started in the old Ocean City Marlin Club building.

Chef and Owner, Gary Beach is truly talented and creative when preparing cuisine.  An avid fine wine drinker (lovin' the Cakebread) and a fishing enthusist, Gary enjoys what he does and it shows in his dishes.

This is just a sampling of his menu - I hope you enjoy the Grilled Black Sea Bass Recipe.  And - if you don't cook, come in to the Marlin Moon Grille and let Gary prepare it for you - it's a real treat!

Whole Grilled Black Sea Bass With Herb Infused Extra Virgin Olive Oil: -Whole Black Sea Bass cleaned and scaled well (with bones) -Extra Virgin Olive Oil -Cracked black pepper -Sea salt (sub. kosher salt) -Fresh lemon juice -Capers -Chopped garlic -Chopped shallots (sub sweet onions) -Fresh rosemarry -Fresh basil -Fresh thyme -Fresh parsley Preparation -Score both sides of fish on angles ¼ inch -Brush fish with xvoo -Salt and pepper fish -Place on hot grill or in the oven -Heat extra virgin olive oil up to 160° in sauce pan (enough to drizzle over fish) -Add chopped herbs, shallots and garlic (to taste) -Add capers (to taste) -Add lemon juice (to taste) -Add seasonings (to taste) When fish is cooked through drizzle warm infused oil over fish serve with chopped parsley and lemon wheels Hint: you can close lid of grill to cook fish faster (like an oven)

Happy September

I don't know about you - but this summer has flown by so quickly.  It seemed as thought summer was just a blur this year.  Lots of great fishing this summer on my end.  Released a lot of billfish and my daughters had a great time fishing off of our docks.  My 4 year old pulled in a 22 inch flounder - or other words - dinner!    Gotta love when the little ones can pull in a keeper. 


NEWS FLASH!


I am looking for Salty Girls with pictures of their best catch to be featured on http://www.saltwaterstyle.com and the best one will be the Salty Girl of the Month on this blog.

Email your pics to info@saltwaterstyle.com

Tight Lines and Good Times,
India