Cooper marinated the fish in garlic, shallots, olive oil, salt, pepper and a bunch of herbs we had in the yard:
Then he grilled it. It doesn't take much to make rockfish good, especially when it's super fresh. I added some green beans and thinly sliced, quickly fried potatoes (my homage to McGarveys) and voila, Baltimore's own version of fish and chips:
Freshly caught fish is so much better than what you buy at the store - even if you buy freshly caught fish, like I usually do (from Conrad's). Even though I'm not the one who was actually out there with a line, the fish tasted better to me because Cooper caught it.
Hopefully there will be a lot more of this meal this summer. I'm sure Cooper hopes so, too, since more of this means more time on the water for him.