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The Sailaway Gourmet

August 29, 2019

School’s starting, summer vacations have been taken and we are heading towards the end of our recreational boating season. Always a sad time, as it has rushed by so quickly. I hope everyone has had memorable and fun times with their friends and family.
Before we put the boat away, let’s have one more outing using your grill to serve up some delicious food. Since we’ve talked about grilling a lot this summer, I’m just going to go right into the recipes.

Bluefish are still around and though it’s not my favorite fish to eat, there are a lot of nice ways to grill it. The recipe I have given below has got a spicy BBQ sauce for those of you who like it hot! If you like to cook and serve the whole fish, try the bass, which lots of good flavor from herbs, shallots and garlic. Lastly, if you weren’t out fishing but instead went to a seafood market, here’s a recipe for a yummy teriyaki swordfish steak. Serve any of these with a nice, cool cucumber pickle or relish.
And don’t forget about the boat show in Newport this month! It’s always a good time – and maybe you’ll be enticed to buy a new boat for next season!

 

Spicy BBQ Bluefish
6 bluefish fillets (or you can use striped bass)
Skewering sticks or rods

For the BBQ sauce:
1 cup of butter
1/2 cup of vinegar
1 tsp. of dry mustard
2 Tb. of sugar
3 cups of water
2 tsp. of salt
2 tsp. of chili powder
1 Tb. of Worcestershire sauce
1/2 tsp. of Tabasco sauce
1 Tb. of black pepper
2 Tb. of paprika
1/2 of a clove of garlic
1/2 of an onion, minced
1/2 tsp. red pepper flakes

Mix all the sauce ingredients and boil together for 10 minutes. (You can make this ahead of time and refrigerate until ready to use.) Heat your grill.
Pour the sauce into a pan or bowl large enough to fit a fillet. Dip each fillet into the sauce and coat evenly. Skewer each onto a stick or rod and place on the grill. Gently broil, dipping the fillet into the sauce every 2 minutes or so, until the fish is done.

Charcoal Grilled Whole Striped Bass
(1) 3-5 lb. whole striped bass, cleaned and spilt
leaving fins on
Salt & freshly ground pepper to taste
6 Tb. of butter
1 tsp. of dried tarragon
1/2 tsp. of dried thyme
2 Tb. shallot, minced
2 small cloves of garlic, minced
1/4 cup of white wine

Prepare a moderately hot fire. Wash the fish inside and out and pat dry with paper towels. Season with salt and pepper.
Melt 2 Tb. of the butter and brush the fish with it. Mix the herbs, shallot and garlic in a small bowl and then rub the mixture all over the fish. Place into a double thickness of heavy-duty aluminum foil. Cut up the remaining 4 Tb. of butter and scatter over the fish. Sprinkle with the wine, close the foil securely and place on the grill. Turn over from time to time, testing for doneness. Serve and enjoy!

Teriyaki BBQ Swordfish Steak
2/3 cup of soy sauce
1/3 cup of medium dry sherry
1 Tb. of sugar
1 clove of garlic, crushed
2 Tsp. finely grated ginger root
4 swordfish steaks, about 1-lb. each

In a small saucepan, combine all the sauce ingredients. Bring to a boil over moderate heat and then strain into a shallow pan. Place the steaks in the pan and marinate for about 30 minutes, turning several times. Cook on a well-oiled grill, brushing frequently with the sauce until done. Remaining sauce can be served on the side.


 

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