Hook, Line & Dinner Season 2 Episode 12 Key West

Hook, Line & Dinner is an American television series that follows host Ben Sargent as he travels around the country in search of the freshest seafood and local recipes. In Season 2, Episode 12, titled "Key West," Sargent heads down to the southernmost point of the continental United States to explore the fishing culture and culinary scene of Key West, Florida.

The episode begins with Sargent meeting up with his guide, Captain Brian Cone, who takes him out on his boat to catch some of the local delicacies, including yellowtail snapper, hogfish, and lobster. Sargent learns about Cone's family history in the area and how the fishing industry has changed over the years.

Back on shore, Sargent visits the Fisherman's Hospital, which provides healthcare to the local fishing community. He meets with Dr. George Wehrfritz, who explains the importance of the hospital and the challenges of providing healthcare to those who work in the dangerous and physically demanding fishing industry.

Sargent then heads to Fishbusterz, a seafood market and restaurant that specializes in the fresh catch of the day. Sargent helps prepare a seafood platter that includes a whole hogfish, yellowtail snapper, and grilled spiny lobster. He also samples some of the market's popular dishes, such as conch fritters and lobster bisque.

Next, Sargent visits the Stoned Crab restaurant, where he meets with chef Paul Menta. Menta takes Sargent out to catch stone crabs, a local delicacy that is known for its sweet and succulent meat. Back in the kitchen, Menta shows Sargent how to prepare the stone crabs, which are boiled and then served with a variety of sauces.

Sargent also visits the Square Grouper restaurant, which is known for its innovative seafood dishes and beautiful waterfront setting. Chef Erik Petersen demonstrates how to cook a whole yellowtail snapper in a salt crust, which helps keep the fish moist and flavorful.

Finally, Sargent heads to Garbo's Grill, a popular food truck that serves up fresh seafood tacos and sandwiches. He meets with owner and head chef Mike Mosi, who takes him out on his boat to catch some spiny lobster. Back at the food truck, Mosi prepares a variety of dishes, including a lobster BLT and a crispy fish taco.

Throughout the episode, Sargent showcases the diverse and delicious seafood dishes that can be found in Key West, highlighting the importance of sustainable fishing practices and the culinary talents of the local chefs. With his signature humor and enthusiasm, Sargent brings viewers along on a culinary adventure that they won't forget.