The cooler is a waste land...

Currently the cooler is barren!  No Fish! We have only caught Oyster fish, Toad fish, Sea Robins, Pin fish, hard heads and Lizard fish for the last couple days!  The last good fish was a Sheep Head I speared near Gemini Dreams 3 days ago.  Seams his companion (a smaller sheep head) at the time has told all the other Sheep Heads to stay low in the water that there is a scary monster with long sharp claws on the surface.  We have not seen any on the top since that day.  I may have to go in after them.

First fish with the pole spear, Wee Happy did much better in the Bahamas with theirs

He sure was good lightly breaded with flour and cajun seasonings.  We made sautee'd sheep head a simple dinner since it was just Tin and Myself.  Kind of cheating by buying fries from Scuttlebutts here in the marina.


But a couple nights back we had crab crunch topped with red snapper and lemon butter  (sautee'd broccoli as a side).

Happy and soon to be full Family

Lemon butter
In a sautee' pan add the following and reduce:

• 1/2 minced yellow onion
• 3 tbs minced garlic
• 1 tsp white pepper
• 1 cup Chardonnay
• 2 cups lemon juice
• Zest of 3 lemons

 It is good to do this long before dinner as it will need to be boat temp when you add 1/2 pound of salted butter cubes.  Bring reduction and butter cubes to warm stirring constantly.  Do not over head the butter solids will separate.

Capers, sautee'd red peppers, sun dried tomatoes, diced tomatoes, or even goat cheese and any other item you like can be added between the seafood and the lemon butter for an extra twist.  This is equally good on grilled, baked, sautee'd, and even poached seafood.  This is also great on chicken.  Beware this is not a boring over the counter lemon butter.

Lemon Crab Crunch
In a sautee' pan add the following and warm

• 1 pound Jumbo lump crab  rinsed, then soaked in lemon juice and drained)
• 1 cup Italian bread crumbs
• 1/2 tsp salt
• 1/2 tsp white pepper
• Lemon zest to taste

This is a crab crunch not a soggy crab cake so drain well and take it easy on the crumbs.  As made it is great for under seafood (or beside) especially with lemon butter or lime toping.  You can add Green onions, celery, or other items to make it a main course.  Keep it light and refreshing if you do.  This recipe will not hold together nor is it supposed to, just make a pile.

With no fish for dinner tonight we suffered through boat  (hot) cakes and blueberry syrup.

W