Tide To Table: Fresh Caught Redfish Served Up Two Ways

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Blog > Tide To Table: Fresh Caught Redfish Served Up Two Ways

This Tide To Table adventure follows a classic Lowcountry morning chasing redfish with Captain Jim Isaac then bringing the catch back to cook two simple recipes that highlight fresh redfish flavor. The episode blends fishing, family and coastal cooking in a way that captures the heart of days spent on the water. It’s a tribute to the moments that make this series special and the lifestyle Sportsman Boats is built for.

November 26, 2025

Tide To Table

Two plated redfish fillets with green beans, roasted vegetables, and almond garnish on white dishes

Tide To Table Redfish Cooking Food

Bryan Greenwood

Regional Sales Manager - Northeast, Mid-West

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Two simple ways to cook redfish pan seared and grilled
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The Tide To Table journey is about family time on the water and shared meals as much as the recipes
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Starting early on calm waters and working with a captain makes fishing trips rewarding

There’s something special about ending the Tide To Table series with redfish, one of the most iconic inshore game fish in the South. In this final episode my brother Eric and I teamed up with our good friend Captain Jim Isaac for one last adventure on the water. The goal was simple: find some redfish, bring them home and show you two delicious ways to cook them.

        <div class="">
            <a href="https://www.sportsmanboatsmfg.com/s3/images/blog-images/2025-11-27/JCdj4rSprUW5WdvheX2ZdOs7e6ADjT3GTLS6r5Qj.pdf" target="_blank">Click here</a> to download the printable PDF for this recipe.
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If you’ve spent any time chasing reds, you know the thrill. That subtle tap, the rod bending over and the unmistakable bronze flash just beneath the surface. It’s the kind of fishing that keeps your heart racing and your cooler filling. When you’re doing it from the comfort of a Sportsman Boat built for both performance and family days like these, the experience just feels right.

We started the day early, easing out across calm South Carolina water in our Sportsman Boat. There’s something about mornings like that, rods rigged, coffee in hand, sun rising over the marsh. With Captain Jim at the helm it didn’t take long before we found them. The thump of a redfish on the line never gets old and once we had a few nice ones in the cooler it was time to head back to clean and cook.

Angler holding a redfish while smiling at the camera on a calm water during golden hour

Angler in blue shirt holding a large redfish while standing on a boat in shallow coastal waters

Angler holds a caught redfish while standing on a boat in shallow coastal waters

Angler holding a vibrant red fish with orange-red tail fins in sunlit hands aboard a boat

Back on shore Eric gave a quick lesson on how to properly fillet redfish then we got to work making two different dishes, one pan seared and one grilled. One with skin on and one without. Both are simple, flavorful and let that fresh caught redfish shine.

Man in branded cap preparing a fresh redfish at a marina dock

Hands fillet a fresh redfish on an ice-covered wooden cutting board

A person fillets a fresh redfish on a wooden cutting board with a knife nearby

Hands fileting a fresh redfish on a wooden cutting board with a knife

As Eric and I wrapped up this final episode we couldn’t help but reflect on how special this journey has been. From the low country boil on Goat Island to our mom’s crab dip and now catching and cooking redfish with Captain Jim, every episode has been about more than just food. It’s been about family, time on the water and sharing good meals with the people who matter most.

Seared fish fillets on a baking sheet surrounded by ingredients including red peppers, green beans, and almonds on a stainless steel counter

Seared redfish fillet plated with sautéed green beans and yellow pepper coulis, garnished with sliced almonds

Cooked redfish fillets on a baking sheet surrounded by fresh ingredients including tomatoes, cucumber, corn, olives, garlic, and herbs on a prep counter

Seared redfish fillet with herb crust served over roasted vegetables and drizzled with oil

That’s what Tide To Table is all about. And it’s what Sportsman Boats are built for, creating those moments where fishing, food and family come together perfectly.

Until next time, we’ll see you on the water.