Hi Capt. Tris,
I wanted to thank you again for the great fishing trip you gave myself and my family and the great effort you and your son put into it, we have memories we will talk about for years.
Here is the recipe you asked for, This is for about 4-5 servings,
3 sticks butter
2 fresh lemons
1 small jar marinated artichoke hearts
1 small jar sun dried tomatoes in oil
Olive oil
white wine (your favorite)
fresh basil
fresh oregano
1 box Cajun dry fish batter (If you cant find it, any dry batter will work just add some cayenne and black pepper to it)
4-5 serving size fillets of Mahi
Lightly coat the Mahi fillets in the Cajun dry batter, place the fillets in a fry pan with hot olive oil and fry till lightly brown. 
In a small pan melt the butter over low heat, squeeze the lemons into it, add some sun dried tomatoes about 2 per piece so 8-10 slices of tomato- Add white wine, and about 2 tablespoons of olive oil, chop oregano and basil and add to the mixture. Let this simmer on low heat- stirring occasionally- until fish is done, about 5 minutes prior to serving add the jar of marinated artichoke hearts to the butter mixture- (liquid and all)
Serve by placing 1 fillet in a plate, heavily coat with sauce, make sure to give each piece of fish a artichoke heart and a couple of slices of sun dried tomato, garnish with fresh basil
Ty Coleman & Family
Looking forward to our next trip!

The Last Mango
     "Experience the Excitement"
Deep Sea Fishing at its Best!
USCG License
You catch the fish,  we'll handle the rest !
Letters and recipes received from happy fishermen!
Dear Tris and T-Bone,
I just wanted to thank you again for for another enjoyable experience out on the "Last Mango"
You know.... our first trip out was not bad either!!!!  I know I get a little excited.... okay a little crazy when I start talking to the fish, but I guess that's what I like about you guys.... you let me.
Your knowledge and help make the day a great memory.  We always look forward to getting back home to look at our pictures.
We are so glad that we met you and look forward to many more trips with you.
                Shelly Zellman
Dear Cap'n Tris,

Thanks for a being such a great guide and good sport during our first deep sea fishing trip. 
The boys and I were glad we stuck it out in spite of our, you know, lack of fortitude. 
The great catch and cool pics alone were worth the price of admission, and the Mahi-mahi  tasted all that much better knowing what we had to endure to catch them! 
I also greatly appreciated your willingness to wait out the weather and get us in when conditions were better. We promise to have stronger sea legs next time!
Oh, and the fillets were great!

Thanks for a great experience,
Chuck Firth and sons Henry, Max and Willy

Hi Capt'n,
I did not forget you! 
The recipe for my Kingfish Cakes is listed below:

1 lb king fish (broil  & season with garlic, salt pepper) drain all liquid and cool down... also flake it like crab meat
crushed saltines (about 1 sleeve or until consistency firm)
mayo (1 cup)
egg (1)
onion (1/4 cup diced fine)
red pepper (1/4 cup diced fine)
old bay seasoning (to taste)
Colemans dry mustard (1/2 tsp)
worcestire (to taste)

Remember, all this can be adjusted to your
taste....sometimes we add real crab....but usually only kingfish...a small one... no smokers in this recipe!!!!
form up each cake and fry in saute pan in canola oil!!! mmmm good! only way I will eat kingfish and I love em cold on the boat the next day for lunch with a remoulade sauce or cocktail sauce!
Tell T-bone I said HI!!!!
I had a great time on the trip and hope to be included next year.
Catch'em up...
Michele :)

Capt. Tris and T-Bone,
     I've attached some photos of the sailfish.  I just wanted to say thank you for such a wonderful trip.  Our entire group of 6, had a great experience.  I'm hoping to make a second trip next Christmas
Angie Mentges  12/2007
Shelbie's Fish Catch and Release Sailfish
Cap' we had a blast!!!  Thanks so much for the great memories, it was a great birthday to remember.  1/17/2008


" Hi Tris and T-bone!
We will all thank you for a great day 
on you´re lovely boat Last Mango.
We had a wonderful day fishing with 
a great catch of five sails, 20 kings, 
three bonitas and a silky shark!
I dont know how to top this day but 
we will certanly give you a new chance as our guide next christmas. Wer´e (those of us who didn´t get sea sick) talking about to take an overnight trip next year trying to catch a swordfish.
Until we meet again take care of you´re next guests the same best way you treaten us.
Happy fishing!

Browse Past Fort Pierce Florida 
Fishing Reports
                        by Capt Tris
Hi Tris:

Here's a few photos from our trips.  We didn't get a full shot of the big tuna :( ....

We all had a great time fishing on your boat, you and Devin did a fantastic job, we'll be down again next year to see what we can pluck out of the
waters !


Mike O'Leary
May 2009
Capt. Tris and Devin- 

We wanted to say thank you again for the awesome fishing over the Memorial Day weekend.  After the final tally, we caught 25 dolphin, 4 sailfish (first sailfish for 4 different anglers), 1 cobia and 1 40lb amberjack.  We were very happy to have to buy 3 new coolers (in addition to the 2 we brought) to take back almost 130lbs of fish.  We appreciate all of your hard work and that you let us brave the rough weather to do some great fishing.  Although, it's hard to remember much about the weather when we were pulling in a fish about every 20 minutes for two days straight!   

Thanks again for the great trip! 

-Ed Parrish, Mason Parrish, Adam Parrish, Steve Spreeuwers and Tripp Whitesides 

P.S. Here are a few of the pictures from our trip and the mahi recipe below.......... 
The Parrish Fish Dish - 6 people
· 3 lbs (½lb per person) of a fish - Mahi, Grouper, etc. 
          (usual a white fish)
· 3 lbs of roma tomatoes
· 1.5lbs of sweet onions
· 1 clove of garlic
· ½ cup of chopped pecans
- Dice tomatoes and put them into a bowl
- Add 2 tbsp of olive oil to a large pan @ medium heat
- Chop onions and put into pan
- Add pressed garlic to pan and sauté with onions
- After the onions and garlic have been sautéed, then add    the tomatoes
- Add some salt and cook for approx 10 more minutes
- At the very end add ¼ cup of the pecans and stir in
- Preheat oven to 350oF
- Put oil/pam in a large baking dish
- Pack fish tightly in the bottom of the dish
- Pour the cooked tomatoes and onions over the fish
- Put the rest of the pecans on top
- Cook for approx 20 minutes or until done (30 minutes        max)
May 2009
August 2009
Captain Tris,
Thank you so much for the wonderful fishing adventure that we had while vacationing in Melbourne.  The boys had a great time and were very excited to catch so many big fish!  Ted and I had a great time too!   Devin was great with the boys and made their trip FUN by letting them do the work.  We all can't wait to come back!  
We enjoyed meeting you both and wish you continued safe seas and calm winds!  
Ted, Tammy, Tripp and Sam