3 tsp fresh chopped spearmint (fresh from herb garden again)
1 tsp minced garlic
1 Tsp lime zest
1/4 tsp salt
Pour all of this into zip lock bag, mix well. Place fish inside and marinate for about 30-45 minutes, refrigerated. Remove when ready to grill. Spoon marinade over fish as it grills. Yum yum!
Boating and fine dining go hand in hand. Modern trawlers, sailboats, motoryachts and cruisers are well equipped to serve up a fancy meal for the crew. On the page we share some of our best recipes for you to try. Let us know if you try one and how you liked it. Of course, if you'd like to contribute one of your recipes for the readers, you'll get full credit for it. Just email it to us and we'll post it here.
Keep in mind that Mary and I are dump cooks; we don't actually measure anything precisely but you'll get close enough to be good.
This recipe has some history behind it. Growing up, I spent many years on the Outer Banks of Coastal North Carolina. Back in the 60s, the natives were called "High Tiders"; they still spoke in their cockney British accent at the time. You had to listen very carefully to understand them. They were a suspicious bunch; requiring a long time to "trust" outsiders. But once you got on their good side, it was wonderful to hear their stories and sample their food.
This recipe is similar to New England Clam Chowder but no milk is used; rather a clear broth is the base.
2 cups of potatoes diced
2 cups onions diced
1 cup celery chopped
1 cup carrots diced
2 strips bacon, cut into small pieces
2 cans, 6.5oz. chopped clams
1 bottle, 6 oz. clam juice
4 cups water
Sage
Garlic Powder
Thyme
Hot read pepper
Fry bacon in kettle and saute onions when bacon is cooked. Add clam juice and 4 cups of water. Add potatoes, carrots and celery and bring to boil; simmer for at least an hour. Add spices to taste; we like ours heavy on the thyme side.
An islander drink, a staple on the Patricia Ann for guests.
1t Splenda or sugar
Juice from 1 fresh lime
4 spearmint springs
2 oz white rum
2 oz club soda
Slice limes and squeeze juice into glass, place lines in also. Add mint leaves. Using a muddler or wooden spoon,, gently smash the ingredients together. Add rum and sugar. Top off with ice and add splash of soda on the top.
Tropical Salad with Citrus Dressing
Serves 2
Mix equal parts
Olive oil
Lime juice
White wine vinegar
Add to above
1t basil
1t oregano
1t thyme
1/2 lemon pepper
1/2 crushed red pepper
1/4 cup grated coconut
1/2 of seeds from papaya (below)
Serve over fresh salad consisting of sliced avocado, sliced small papaya, sliced tomatoes, and hearts of palm placed on bed of Spring Mix salad greens
St. Bart's Grilled Tuna
Probably our most favorite fish recipe, #1.
Serves 2
Two fillets of fresh tuna
2 large bananas cut into bite sized pieces
1/2 cup red bell pepper
1/2 cup green bell pepper
1 jalapeno pepper minced ( the combination of all of these ingredients will greatly reduce the heat)
1T fresh grated fresh ginger
3 scallions
1/4 cup cilantro
3T fresh line juice
2T brown sugar
1T olive oil
1/2t red pepper
salt and pepper
Combine all ingredients and toss gently. Allow to marinate for 1 hour in refrigerator.
Coat fillets with olive oil and grill on medium to hot fire careful not to over cook as tuna will dry out. Spoon salsa over fish.
This meal is good for those nasty days when its too cold to be out. This recipe has evolved and can take on several variations depending upon what's available. We substitute any and all of the vegetables.
Serves 2
1 lb. shrimp
2T olive oil
1/2 cup white wine
2 large bananas, peeled and cut length wise
1/4 cup flour
1 chicken bouillon cube
1-2 cups water
dash of curry powder
1/4t cayenne pepper
Choose all or some of:
1/2 cup English peas
1/2 cup mushrooms
1/2 cup okra
Saute vegetables until tender; add water and wine and heat to simmer. Add bouillon, curry powder, spices. Add shrimp to mixture and continue to simmer, thicken with flour if necessary. Place bananas on top near end of cooking shrimp; bananas should be slightly soft when done.
3 large cloves garlic, minced 1/2 cup white wine 2 tablespoons lemon juice 1/4 cup chopped fresh parsley 2 tablespoons capers, rinsed
2 teaspoons butter
Whisk 5 teaspoons flour and broth in a small bowl until smooth. Place the remaining flour in a shallow dish. Season chicken with 1/4 teaspoon salt and pepper and dredge both sides in the flour. Heat 2 oil in and add the chicken and cook until browned and no longer pink in the middle, 2 to 3 minutes per side. Transfer to a plate; cover and keep warm.
Heat the remaining 1 oil Add mushrooms and cook, for about 5 minutes. Add garlic and wine to the pan and cook until reduced by half, 1 to 2 minutes. Stir in the reserved broth-flour mixture, lemon juice and the salt. Bring to a simmer and cook, stirring, until the sauce is thickened, about 5 minutes. Stir in parsley, capers, butter and the reserved mushrooms
Whip eggs in bowl with 2T of tepid water, set aside. Allow to come to room temperature
Saute onion, peppers and tomatoes in olive oil in skillet. When done, add crab and heat thoroughly. Remove from heat and set aside. Cook bacon to firm crispness, set aside.
Drizzle additional oil in pan and bring to medium heat. Add eggs and cover, when eggs begin to rise, spoon crab mixture onto eggs, crumble bacon onto mixture. Place a few slices of cheese atop the mixture. Re-cover and allow to rise.
When done, slide omelet onto play and flip to cover the crab. Pour hollandaise sauce over omelet and serve.
Coat fresh fish with oil on all sides. Place seasonings on fish and place on wood plank. Grill per instructions.
Add garnish over fish when ready to eat, enjoy!
Cajun Seafood Gumbo – yield 6 quarts
Gumbo is the sort of recipe that you use what you have on hand; if you don't like oysters just leave them out
1 smoked sausage
1 cup crab meat
1 lb. peeled shrimp
1 lb. fish filets
2 chicken breasts
1 cup sliced ham
8 oz. oysters
3 medium onions, chopped
2 sweet peppers, chopped
3 cups okra
3 cloves garlic
1 cup chopped celery
1 qt. tomatoes
4 beef bouillon cubes
2 T oil
2 T flour
1 t. basil
2 bay leaves
1 t. thyme
1 T gumbo file
dash Worcestershire
Texas Pete to taste
1 cup white wine
1T Lobster bouillon
Prepare bouillon stock by boiling bouillon in one cup boiling water each. Sauté onions, garlic, celery, okra and peppers in large pot. Add oil and brown flour. Add tomatoes and thicken. Add stock and bring to boil. Cut sausage, ham and chicken into bite sized portions, add to pot and bring to boil. Add herbs and seasonings and simmer 2 hours. Afterwards add fish, shrimp & crab. Add salt, pepper, hot sauce, wine & Worcestershire.
