Uploaded December 2017 | Updated September 2026, 10 hours ago
I stumbled on a low-carb fish recipe that looked easy and delish; Old Bay Buttered Fish. All you do is mix 5 ingredients and spread it on the fish. I need only one ingredient, the fish! Click SHOW MORE for info on the equipment, fish, lake, and recipes.
- - - INFO ON THE EQUIPMENT, FISH, LAKE, ETC. - - - - -
THE BOAT: is a Bass Hunter that I ordered from Bass Pro Shops 13 years ago is discontinued. A subscriber informed me that he found the boat sold here: sportsmansguide.com/product/index/bass-hunter-ex-boat?a=670576.
THE MOTOR: A Minn Kota, Endura 55 with short shaft for small boats. It has 55 LBS of thrust on a single 12v, deep cycle battery. This model has been discontinued.
THE LURE: is a Gulp Minnow in black shad from Berkley Fishing. It is attached to a 1/16 oz. Gopher mushroom head jig with a #4 hook.
THE LIVE BAIT: mealworms fixed to a 1/16 jig head with #4 hook (unknown brand).
THE SPINNING REEL is a Pflueger Trion GX-5. This model is no longer made.
THE SPINNING ROD is a tiny Daiwa SMC401ULFS Spinmatic-C SpinRod (4- Feet, Ultra Light, 1 Piece, 1-4 LB line test recommended). It can be found on Amazon, and Fish USA.
THE SPINNING REEL LINE is SpiderWire, Ultracast, Invisi-Braid in 10 LB test, 2 LB mono equivalent.
THE LAKE is called Lake Ketchabigwon (named by native Americans). It is almost 6 acres and is located in NE Ohio. It is 12’ at it’s deepest. It sits on 37 acres of property. The lake is private.
FISH IN THE LAKE are largemouth bass, bluegill, white crappie, black crappie, yellow perch, channel catfish, and grass carp
WHY KEEP SMALL BASS AND RETURN LARGER BASS: Biologists did an electroshock survey of the lake. They found too many small, stunted bass. There is only so much biomass to go around, and there are too many mouths to feed. Their advice was to remove all bass under 12”, and to release the bigger ones. This rule is usually the opposite in large public lakes.
WHERE TO GET A CAP LIKE MINE: You can get a “Juanelo Bait & Tackle” cap here, inkpixi.com/by-clothing-type/baseball-hats. In fact, you could put your own name on it!
VIDEOGRAPHY:
The main camera is my iPhone 6s Plus on a tripod. I also use an iPhone 5s as a close-up, counter-top camera when cooking mounted on a small tripod. I use a Rhode microphone indoors to help lessen the echo. The video is edited on my MacBook Pro using Final Cut Pro X.
BACKGROUND MUSIC is called “Steel Swing,” purchased from audioblocks.com
CHEESY LOW CARB CAULIFLOWER RISOTTO IN CREAMY PESTO SAUCE
Recipe inspired by the one found here:
ibreatheimhungry.com/cheesy-low-carb-cauliflower-risotto-in-creamy-pesto-sauce
INGREDIENTS
2 12oz. bags of frozen riced cauliflower, partially defrosted
3 Tbsp butter
½ tsp kosher salt
¼ tsp black pepper
½ tsp garlic powder
8 oz. Mascarpone cheese (or cream cheese)
4 to 6 Tbsp grated parmesan cheese
⅓ cup (5 Tbsp) prepared basil pesto
(Chopped flat-leafed parsley for color)
INSTRUCTIONS
Combine the cauliflower, butter, salt, pepper, and garlic powder in a microwave safe bowl.
Microwave on high for six minutes. Remove and stir the “risotto.”
Add the mascarpone or cream cheese and microwave on high for 4 to 6 more minutes until cauliflower is tender.
Add the parmesan cheese and stir until fully blended and creamy. Cool for 2 minutes (so you don't cook the pesto when you add it and lose the green color.)
Stir in the basil pesto and serve warm. Sprinkle over some chopped parsley for color.
NOTE: in the video, I added all the ingredients at once instead of in stages, and it was still delicious!
OLD BAY BUTTERED FISH
Recipe inspired by the one found here: mccormick.com/recipes/main-dishes/old-bay-butter-sauce-on-fish
INGREDIENTS 4 Servings
⅓ cup white wine
⅓ cup (⅔ stick) butter, melted
1½ tablespoon OLD BAY® Seasoning
1 teaspoon dried Tarragon Leaves
1 to 1½ pounds fish fillets
(Chopped flat-leafed parsley for color)
PREPARATION
Mix wine, butter, Old Bay and tarragon in small bowl. Brush on both sides of fish fillets.
Grill or broil fish 8 to 10 minutes per inch of thickness or until fish flakes easily with a fork. Turn once during cooking and brush again with sauce. Discard leftover sauce.
I stumbled on a low-carb fish recipe that looked easy and delish; Old Bay Buttered Fish. All you do is mix 5 ingredients and spread it on the fish. I need only one ingredient, the fish! Click SHOW MORE for info on the equipment, fish, lake, and recipes.
- - - INFO ON THE EQUIPMENT, FISH, LAKE, ETC. - - - - -
THE BOAT: is a Bass Hunter that I ordered from Bass Pro Shops 13 years ago is discontinued. A subscriber informed me that he found the boat sold here: sportsmansguide.com/product/index/bass-hunter-ex-boat?a=670576.
THE MOTOR: A Minn Kota, Endura 55 with short shaft for small boats. It has 55 LBS of thrust on a single 12v, deep cycle battery. This model has been discontinued.
THE LURE: is a Gulp Minnow in black shad from Berkley Fishing. It is attached to a 1/16 oz. Gopher mushroom head jig with a #4 hook.
THE LIVE BAIT: mealworms fixed to a 1/16 jig head with #4 hook (unknown brand).
THE SPINNING REEL is a Pflueger Trion GX-5. This model is no longer made.
THE SPINNING ROD is a tiny Daiwa SMC401ULFS Spinmatic-C SpinRod (4- Feet, Ultra Light, 1 Piece, 1-4 LB line test recommended). It can be found on Amazon, and Fish USA.
THE SPINNING REEL LINE is SpiderWire, Ultracast, Invisi-Braid in 10 LB test, 2 LB mono equivalent.
THE LAKE is called Lake Ketchabigwon (named by native Americans). It is almost 6 acres and is located in NE Ohio. It is 12’ at it’s deepest. It sits on 37 acres of property. The lake is private.
FISH IN THE LAKE are largemouth bass, bluegill, white crappie, black crappie, yellow perch, channel catfish, and grass carp
WHY KEEP SMALL BASS AND RETURN LARGER BASS: Biologists did an electroshock survey of the lake. They found too many small, stunted bass. There is only so much biomass to go around, and there are too many mouths to feed. Their advice was to remove all bass under 12”, and to release the bigger ones. This rule is usually the opposite in large public lakes.
WHERE TO GET A CAP LIKE MINE: You can get a “Juanelo Bait & Tackle” cap here, inkpixi.com/by-clothing-type/baseball-hats. In fact, you could put your own name on it!
VIDEOGRAPHY:
The main camera is my iPhone 6s Plus on a tripod. I also use an iPhone 5s as a close-up, counter-top camera when cooking mounted on a small tripod. I use a Rhode microphone indoors to help lessen the echo. The video is edited on my MacBook Pro using Final Cut Pro X.
BACKGROUND MUSIC is called “Steel Swing,” purchased from audioblocks.com
CHEESY LOW CARB CAULIFLOWER RISOTTO IN CREAMY PESTO SAUCE
Recipe inspired by the one found here:
ibreatheimhungry.com/cheesy-low-carb-cauliflower-risotto-in-creamy-pesto-sauce
INGREDIENTS
2 12oz. bags of frozen riced cauliflower, partially defrosted
3 Tbsp butter
½ tsp kosher salt
¼ tsp black pepper
½ tsp garlic powder
8 oz. Mascarpone cheese (or cream cheese)
4 to 6 Tbsp grated parmesan cheese
⅓ cup (5 Tbsp) prepared basil pesto
(Chopped flat-leafed parsley for color)
INSTRUCTIONS
Combine the cauliflower, butter, salt, pepper, and garlic powder in a microwave safe bowl.
Microwave on high for six minutes. Remove and stir the “risotto.”
Add the mascarpone or cream cheese and microwave on high for 4 to 6 more minutes until cauliflower is tender.
Add the parmesan cheese and stir until fully blended and creamy. Cool for 2 minutes (so you don't cook the pesto when you add it and lose the green color.)
Stir in the basil pesto and serve warm. Sprinkle over some chopped parsley for color.
NOTE: in the video, I added all the ingredients at once instead of in stages, and it was still delicious!
OLD BAY BUTTERED FISH
Recipe inspired by the one found here: mccormick.com/recipes/main-dishes/old-bay-butter-sauce-on-fish
INGREDIENTS 4 Servings
⅓ cup white wine
⅓ cup (⅔ stick) butter, melted
1½ tablespoon OLD BAY® Seasoning
1 teaspoon dried Tarragon Leaves
1 to 1½ pounds fish fillets
(Chopped flat-leafed parsley for color)
PREPARATION
Mix wine, butter, Old Bay and tarragon in small bowl. Brush on both sides of fish fillets.
Grill or broil fish 8 to 10 minutes per inch of thickness or until fish flakes easily with a fork. Turn once during cooking and brush again with sauce. Discard leftover sauce.
