Captain Tom Mikoleski

Captain Tom Mikoleski

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• Grand Slam Sport Fishing • Montauk Fishing Charters •

Sailing from Gone Fishing Marina on East Lake Drive, Montauk, New York

1 to 6 Passengers • All bait, tackle, and ice included - “We Chill Em, You Grill Em”
Charter info: 516-457-5298 • Grandslamcharter@aol.comClick Here for Map & Directions

  • Charters
  • Night Trophy Striped Bass Specialist
  • Doormat Fluke
  • Jumbo Porgies
  • Humpback Sea Bass
  • Monster Sharks
  • All other local species targeted
  • Rates
  • Full day or night inshore 8 hours – $1,100
  • Half day or night inshore 4 hours – $650
  • Nighttime one tide (6 hours) – $800
  • Sharking – $1,400
  • Inquire about UMOS rates, and Sunset Cruises
  • Tip for mate is recommended to be 15 to 20%

All trips are weather dependent, if the Captain cancels because of a forecast all money is refunded, or the trip can be rescheduled.

Catering available • Alcoholic Beverages allowed, but please consume responsibly

Marine Forecast for Montauk Point, NY

Your Captain for Your Montauk Fishing Charter: Tom Mikoleski

Captain Tom is interested in pleasing the everyday angler that means: No additional surcharges on fuel, bait, weekends, or fish cleaning.

Contact Captain Tom by e-mail to get onto his customer list for open and discount trip rates.

Captain Tom Mikoleski is a well-known writer for The Fisherman Magazine, and has over 25 years of angling experience. Captain Tomis a recent retired Sergeant from the NYPD, and as a result always has the safety and well being of his customers first and foremost on his agenda. Captain Tom aims to please so sailing times are flexible, and can be customized to leave the dock at optimal times in order to cash in on the most beneficial tidal stages.In addition most trips can be geared towards targeting multiple species within the time constraintsof a charter. Captain Tom is always willing to go the extra mile to keep his charters happy, and the bottom line is he's not satisfied unless his customers are enjoying themselves and catching fish.

The Fisherman Magazine

Download Captain Tom's Article in
The Fisherman magazine on
Striper Strategies here PDF (4.1 MB)

Monster Fluke

Download Captain Tom's Article in
On The Water magazine on
Montauk Monster Fluke here PDF (2.3 MB)

New York Cow Calendar

Download Captain Tom's Article in
On the Water magazine on
New York Cow Calendar here PDF (3 MB)

 

Photo Gallery

Grand Slam Charter Boat passes the Montauk Lighthouse

Captain’s Recipes

Easy Grilled Striper Fillets

Cut nice thick fillets into serving sizes approximately 4x4 inches a piece.
Sprinkle fillets lightly with seafood seasoning (OLD BAY is fine), salt, and a dash of red pepper flakes.
Place fillets in a tupperware container and drizzle on a sufficient amount of extra virgin olive oil to coat. Place container in the refridgerator and marinate over night if possible, but one hour will do.

COOKING: Turn on your BBQ grill to high and get it as hot as possible. I have a Weber and it gets as hot as 600 degrees. Cooking at this extreme temperature sears the fish causing the outside to get a little crispy, but the inside stays nice and moist.
Place fillets on the grill, dollop a little butter on top of them and then sprinkle some seasoned bread crumbs over the butter which will have begun to melt immediately.
Close the grill and leave the fillets alone. That means do not turn them over.
Cook for 8 minutes or until the bread crumbs turn golden brown, and then remove the fillets from the heat. If you cooked them long enough they will come right off the grill without sticking.

Serve with one of Uncle Bens 90 minute microwaveable rice's, I especially like the wild long grain and brown rice combo. If possible for your vegetable get some fresh Long Island corn on the cob and grill or steam it and you are then in for a local themed meal that it is simply outstanding.

Download PDF of this Recipe

Baked Fish with Dill Sauce

Preheat oven to 425. Place fillets in a greased baking dish and sprinkle with salt, pepper, and Old Bay Seasoning. Then place strips of bacon across the fillets. Bake for 15 to 20 minutes or so, and once the fish flakes easily, it is done. Serve with Dill Sauce drizzled over the top.

Dill Sauce

Beat an egg until fluffy, and add the following mixing all:

  • • 1-teaspoon salt
  • • Sprinkle of pepper
  • • Touch of sugar
  • • 4 tea spoons of lemon Juice
  • • A half grated or finely chopped onion
  • • And 2 table spoons of fresh dill
  • • 1- cups of sour cream

One skinned and thinly sliced cucumber can also be added to the mix if you so desire.

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Striped Bass Thermidor

1 pound of striper fillets cut into inch cubes.

Place chunks in a greased skillet with quartered onions and slices from a whole lemon, and add water to cover. Bring to a simmer and cook for 5-minutes.

Blend a can of condensed cream of mushroom soup and 3-tablespoons of flour in a saucepan. Once warmed through stir in a cup each of heavy cream and white wine cook and stir until mixture bubbles.

Pour this mix into 4-greased baking shells or crocks, and then add in cubes of cooked striped bass. Sprinkle over some grated Parmesan cheese and place the baking shells/crocks into a hot broiler and cook for 3 to 4 minutes or until the cheese browns.

Download PDF of this Recipe