Uploaded June 2016 | Updated September 2026, 1 day ago
I was watching Jaques Pépin on PBS the other day. He made a fish recipe that looked luscious and surprisingly low-carb! So, I found his recipe online. I picked up all the ingredients, except for one. How about if we shop for some fish now? Check below for the recipes and the fishing equipment I used.
CREDIT: Special thanks to my good friend, Terry Lyle, for his contribution in writing the script for the closing scene. The man is a genius. Here is his YouTube channel: youtube.com/user/sownsew
The lure is an unknown soft plastic bait probably a replacement body of a Beetle Spin lure. It is 1 inch in length. It is on a 1/32 ounce lead jig head.
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 pound line test recommended). It can be found on Amazon, Fish USA, and other places
The spinning reel line is SpiderWire, Ultracast, Invisi-Braid in 10 pound test, 2 pound monofilament equivalent.
The boat is a Bass Hunter I ordered from Bass Pro Shops about 12 years ago. They no longer sell it. Also, this model is no longer available, but newer models like it are still sold. Check here: sportsmansguide.com/product/index/bass-hunter-ex-96-boat?a=670576&pm2d=CSE-SPG-15-PLA&utm_medium=PLA&utm_source=Google&utm_campaign=CI&ci_src=17588969&ci_sku=WX2*0186929000000&gclid=COz4v7CNocsCFQmQaQod_-EG4g
FISH IN THE LAKE:
largemouth bass, bluegill, white crappie, black crappie, yellow perch, channel catfish, and grass carp
WHY KEEP SMALL BASS:
We had biologists come out and do an electroshock survey of the lake. They found too many small, stunted bass. Their advice was to remove all bass under 12 inches, and to release the bigger ones. This rule is usually the opposite in large public lakes.
Learn how to fillet a fish here: youtu.be/KgiGqlrB0LM
Recipe: Fillet of Sole Riviera with Pico de Gallo
Serves 4
Ingredients:
1½ pounds total of any mild white fish fillets
½ cup dry white wine
½ teaspoon salt
⅓ cup pico de gallo, homemade (recipe follows) or store-bought
1 cup diced (½ inch) peeled, seeded cucumber
⅓ cup heavy cream
Handful of fresh chives, chopped
Handful of cilantro, chopped
Pico De Gallo
1 cup diced (½ inch) plum tomatoes
3 tablespoons chopped mild onion
1 tablespoon finely chopped jalapeño pepper
1 tablespoon fresh lime juice
3 tablespoons coarsely chopped fresh cilantro
Instructions:
Place the fillets in a large skillet in one layer and add the wine, salt, pico de gallo, and cucumber.
Shake the pan so everything is loose, then cover, bring to a boil, and boil for about 30 seconds. The fillets are thin and should be barely cooked; if they are thicker, increase the cooking time. Transfer the fillets to four warm plates.
Bring the cooking liquid to a boil. Add the cream, bring back to a boil, and boil over high heat for 30 seconds to reduce the liquid and concentrate the flavor. Pour any juice that has accumulated around the fillets into the saucepan.
Coat the fish generously with the sauce, sprinkle on the chives, and serve.
Pico De Gallo
Makes 1¼ cups
Combine all the ingredients in a bowl.
The background music is "The Big Scioty" performed by Gerry Dempsey and Tom Joad, and downloaded from archive.org. It carries a Creative Commons license: Attribution-NonCommercial-ShareAlike
I was watching Jaques Pépin on PBS the other day. He made a fish recipe that looked luscious and surprisingly low-carb! So, I found his recipe online. I picked up all the ingredients, except for one. How about if we shop for some fish now? Check below for the recipes and the fishing equipment I used.
CREDIT: Special thanks to my good friend, Terry Lyle, for his contribution in writing the script for the closing scene. The man is a genius. Here is his YouTube channel: youtube.com/user/sownsew
The lure is an unknown soft plastic bait probably a replacement body of a Beetle Spin lure. It is 1 inch in length. It is on a 1/32 ounce lead jig head.
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 pound line test recommended). It can be found on Amazon, Fish USA, and other places
The spinning reel line is SpiderWire, Ultracast, Invisi-Braid in 10 pound test, 2 pound monofilament equivalent.
The boat is a Bass Hunter I ordered from Bass Pro Shops about 12 years ago. They no longer sell it. Also, this model is no longer available, but newer models like it are still sold. Check here: sportsmansguide.com/product/index/bass-hunter-ex-96-boat?a=670576&pm2d=CSE-SPG-15-PLA&utm_medium=PLA&utm_source=Google&utm_campaign=CI&ci_src=17588969&ci_sku=WX2*0186929000000&gclid=COz4v7CNocsCFQmQaQod_-EG4g
FISH IN THE LAKE:
largemouth bass, bluegill, white crappie, black crappie, yellow perch, channel catfish, and grass carp
WHY KEEP SMALL BASS:
We had biologists come out and do an electroshock survey of the lake. They found too many small, stunted bass. Their advice was to remove all bass under 12 inches, and to release the bigger ones. This rule is usually the opposite in large public lakes.
Learn how to fillet a fish here: youtu.be/KgiGqlrB0LM
Recipe: Fillet of Sole Riviera with Pico de Gallo
Serves 4
Ingredients:
1½ pounds total of any mild white fish fillets
½ cup dry white wine
½ teaspoon salt
⅓ cup pico de gallo, homemade (recipe follows) or store-bought
1 cup diced (½ inch) peeled, seeded cucumber
⅓ cup heavy cream
Handful of fresh chives, chopped
Handful of cilantro, chopped
Pico De Gallo
1 cup diced (½ inch) plum tomatoes
3 tablespoons chopped mild onion
1 tablespoon finely chopped jalapeño pepper
1 tablespoon fresh lime juice
3 tablespoons coarsely chopped fresh cilantro
Instructions:
Place the fillets in a large skillet in one layer and add the wine, salt, pico de gallo, and cucumber.
Shake the pan so everything is loose, then cover, bring to a boil, and boil for about 30 seconds. The fillets are thin and should be barely cooked; if they are thicker, increase the cooking time. Transfer the fillets to four warm plates.
Bring the cooking liquid to a boil. Add the cream, bring back to a boil, and boil over high heat for 30 seconds to reduce the liquid and concentrate the flavor. Pour any juice that has accumulated around the fillets into the saucepan.
Coat the fish generously with the sauce, sprinkle on the chives, and serve.
Pico De Gallo
Makes 1¼ cups
Combine all the ingredients in a bowl.
The background music is "The Big Scioty" performed by Gerry Dempsey and Tom Joad, and downloaded from archive.org. It carries a Creative Commons license: Attribution-NonCommercial-ShareAlike
