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What I Did This Weekend |
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Gregory Morris, 9/16/07 10:40:53 pm |
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11 hours on the water. 43 miles WNW of John's Pass. There was someone directly on our spot (how they got Doug's numbers, I'll never know) so we just watched the bottom machine, cruised around a bit and found an even better spot. Four of us on the boat. A bunch of decent size mangrove snappers, plus a few big mamas. We didn't take our limit, but all of us certainly have plenty of filets in our freezer now. We caught about two million undersized red grouper, but only one keeper. Lotsa undersized vermilions, a few undersized American red snappers, and a handful of grunts.
Anyway, here's our take:
Just cooked up the first batch tonight, Tikin Xic style. The rest went into the freezer.
Recipe:
4 to 8 filets of whatever fish you want to use... snapper works great of course, but so would grouper or any other white fish.
2 Tbsp annato seeds
6 allspice berries
1 tsp cumin
4 garlic cloves
1 1/2 cups of orange juice
salt and pepper to taste
Grind annato seeds and allspice berries in a coffee or spice grinder until they are a fine powder. Press garlic. Mix it all together in a big glass bowl. Let fish marinate for an hour or two. Broil until its cooked through.
I also usually take the leftover marinade, and boil it down into a thicker sauce for serving. It goes great over rice. There are lots of other variations on this recipe, of course, but this one is simple and tasty! Oh, and one more quick note... don't prepare this dish while wearing a white shirt. That annato is bright frickin' red!
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