How to Feast From Your RV at the Texas Coast

🍷 It All Started with a Cabernet & a Wild Idea

It was a Saturday night in San Antonio, the kind where the heat lingers like a nosy neighbor and the ceiling fan spins out sympathy. Inside Mullethead and Millie’s cozy living room, the gang gathered like they always did—feet up, wine poured, and a playlist bouncing between George Strait and lo-fi hip hop (thanks to Hillary’s new Spotify obsession).

Mullethead swirled his glass of Kirkland cab like he was at a Napa tasting. “Y’know,” he said, “this wine’s got notes of…grape.”

“Brilliant,” Hambone smirked from the couch, already barefoot, already plotting. “Y’all ever been night fishing on the coast? I’m talkin’ Goose Island. Lighted pier. Full hookups. Fish practically jumpin’ into your cooler outta guilt.”

Millie perked up. “I’m listenin’. Is there shade?”

“Depends on your definition of shade,” Hambone replied. “Does the moon count?”

“I’m in,” Hillary said, raising her glass. “But only if I get one of those zero-gravity camp chairs. I’m not communin’ with nature on a foldin’ stool again.”

Mullethead leaned forward, eyes gleaming. “What if we don’t just go? What if we Feast From Your RV—every night—on what we catch? Four nights. Four dinners. Local seafood only.”

Silence.

Then Hambone grinned. “Challenge accepted.”

🛻 Day 1: RVs, Redfish & Rockport Bound

By Monday morning, Hillary and Hambone’s RV—dubbed The Gravy Boat—was hitched, loaded, and stocked with bug spray, tackle, and far too many bags of pretzel chips. They hit the road toward Goose Island State Park, a breezy coastal escape near Rockport where the pier glows all night and the fish stories get longer by the hour.

Twenty minutes into the drive, Hillary had already reorganized the snack shelf alphabetically.

“Do you have to label the peanut butter ‘legume spread’?” Millie asked, squinting.

“It’s called efficiency,” Hambone said, chewing a protein bar.

“It’s called annoying,” Mullethead muttered.

They arrived, set up camp, and by sunset they were on the pier, rods in hand, salty air in their lungs, and Millie yelling, “I got one!” within eight minutes.

🌙 NIGHT 1: Hambone’s Speckled Trout Spectacular

“They call it speckled trout,” Hambone said, “but I call it coastal destiny in a skillet.”

🎣 Entree: Lemon Butter Speckled Trout with Fresh Herbs

Ingredients (caught and sassed by Hambone):

• 4 trout fillets (freshly guilt-tripped off the pier)
• 4 tbsp butter (plus extra for moral support)
• 1 lemon (preferably not rock-hard from the RV fridge)
• 2 garlic cloves (minced, not judged)
• A handful of fresh dill & parsley (from that one potted plant Hillary insists is a “mobile herb garden”)
• Salt & pepper (to taste, not aggression)

Instructions:

1. Melt butter in your trusty cast iron skillet while fending off Mullethead, who keeps “taste-testing” the butter.
2. Toss in garlic and let it get all toasty and fragrant.
3. Lay down those trout fillets skin-side down, sprinkle lemon juice like you’re blessing a revival.
4. Flip once. Don’t overthink it. Finish with herbs and a celebratory hair flip.

🌽 Side: Chilled Corn & Avocado Salad

Ingredients:

• 3 ears of corn (grilled, shucked and liberated from the cob like a boss)
• 1 avocado (diced with love and a little fear of mushiness)
• Cherry tomatoes (cut in halves, unlike your patience)
• Juice of 1 lime (squeezed between gossip)
• Pinch of smoked paprika (the drama spice)

Instructions:

1. Toss it all in a bowl.
2. Chill it next to the wine.
3. Serve with tortilla chips and a story about “that one time you almost caught a shark.”

Kitchen Tools Used:

• Lodge Cast Iron Skillet – because trout deserves better than Teflon
• OXO Handheld Citrus Juicer – tiny, mighty, citrusy
• Lodge 12″ Cast Iron Grill Pan
  

🦀 NIGHT 2: Blue Crab Boil by the Ladies

“Millie and I set those crab traps like Southern witches,” Hillary grinned. “And baby, they worked.”

🦀 Entree: Blue Crab Boil with Bay Spice

Ingredients:

• 12 angry blue crabs (bless their lil’ hearts)
• 1/2 cup Old Bay (no substitutes or we riot)
• 2 lemons (halved and preferably non-mummified)
• 4 garlic cloves (smashed like Millie’s patience)
• 1 onion (quartered for dramatic effect)
• 8 small red potatoes (tiny but fierce)

Instructions:

1. Fill a giant pot with water and Old Bay. Add lemon halves, garlic, and onion.
2. Boil those potatoes until tender but not tragic.
3. Add crabs. Cover. Boil ‘til red and delicious.
4. Drain, pour onto newspaper, and dive in like it’s Mardi Gras.

🥔 Side: Ranch Dill Potato Salad

Ingredients:

• Boiled red potatoes (leftover from boil—recycling, y’all)
• 1/2 cup ranch dressing (no shame if you use more)
• 1 1/2 tbsp chopped dill (fresh or suspiciously wilted)
• Chopped celery & red onion, you know how much you like (because crunch is life)

Instructions:

1. Mix everything in a bowl.
2. Chill. Serve. Brag.

Affiliate Tools Used:

• Creole Feast Outdoor Cooker – the Cajun workhorse
• Collapsible Crab Trap – proven to catch AND entertain

🐟 NIGHT 3: Mullethead’s Redfish Redemption

“Caught this beauty while Hillary was live-streamin’ on Instagram. Got more likes than her lunch photo,” Mullethead beamed.

🐟 Entree: Blackened Redfish with Cajun Butter

Ingredients:

• 4 fillets of redfish (caught by a man with a mullet and a dream)
• 2 tbsp Cajun seasoning (homemade or stashed in RV pantry since 2019)
• 4 tbsp butter (the universal solution)
• Squeeze of lemon (for flair)
• Parsley (optional but Instagrammable)

Instructions:

1. Rub that Cajun spice in like you mean it.
2. Toss fillets onto a hot grill pan.
3. Brush with melted butter and lemon juice.
4. Serve with a side of swagger.

🥬 Side: Tangy Coleslaw with Apple Cider Dressing

Ingredients:

• Slaw mix (lazy or genius—you decide)
• 2 tbsp apple cider vinegar (the good kind)
• 1 tbsp honey (for that Southern sweetness)
• 1/2 tsp Dijon mustard (adds mystery)

Instructions:

1. Mix. Chill. Munch.

Kitchen Tools Used:

• Lodge 12″ Cast Iron Grill Pan
• Oxo Good Grips Silicone Basting Brush – wield like a wand

🐟 NIGHT 4: Flounder & Farewell Toasts

“We all caught this one,” Millie said, placing the flounder in the baking dish. “Proof that teamwork makes dinner work.”

🐟 Entree: Baked Stuffed Flounder

Ingredients:

• 2 whole flounders (cleaned, butterflied, flattered)
• 1/2 cup breadcrumbs (not from your shoes)
• 1/4 cup chopped shrimp (tiny but mighty)
• 1 tbsp green onions (for flair)
• 2 tbsp melted butter (say less)

Instructions:

1. Mix stuffing ingredients. Spoon lovingly into the fish (wrap fish around stuffing).
2. Bake at 375°F until cooked through and possibly poetic.
3. Serve with smug pride.

🥒 Side: Cucumber & Mint Yogurt Salad

Ingredients:

• 1 cucumber (sliced thinly like you’re on a cooking show)
• 1/2 cup Greek yogurt (real deal)
• Mint leaves (fresh, not sad)
• Lemon juice (sassy squeeze)

Instructions:

1. Mix. Chill. Eat like royalty.

Kitchen Tools Used:

• Pyrex Baking Dish Set
• RV Fridge Organizer Bins

🌳 Adventure Time: Big Trees & Bird Calls

After four nights of fish, friends, and food comas, the gang ventured out.

🌳 Big Tree Park

They wandered beneath the Big Tree, a live oak so old it made Mullethead whisper, “Bet this tree’s seen more fishin’ than I have.” Hillary tried to do a TikTok with it, but the tree was camera shy.

🐦 Aransas National Wildlife Refuge

The refuge delivered: herons, gators, and a breeze that made Millie go, “Praise the Lord and pass the iced tea.” They cruised the scenic loop, windows down, country tunes blaring, and a silent agreement that this was the good stuff.

🥂 Final Toast Under the Stars

Back at the campsite, lanterns glowing, the fire crackling, Mullethead raised a cold longneck beer.

“To fish that bite, fridges that chill, and friends who don’t judge your snorin’!”

Hillary clinked her beer. “And to the good Lord for breezes, bounty, and bug spray.”

They laughed, they feasted, and the next morning, The Gravy Boat rolled back home full—of memories, leftovers, and sand they’d never get out of the rugs.

🗣️ Tag, Talk, Toast!

Tell us your favorite RV feast in the comments below. Tag @EathenetBlog with your fishy meals. And don’t forget to check out the affiliate gear that made this post possible—because a great RV meal deserves great tools.