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Sunday Drive – by water

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Posted February 20, 2012 by foodiesandfatties in Blog

MR. FOODTASTIC

 

The last time I went fishing I had a curfew, transformer pajamas and a Huffy BMX bike. Okay, I still have the PJ’s but everything else has changed. Pull out the tackle box and bait; we’re going fishing!

It is so good to reunite with family. And in this case, it is even better to meet family you did not know you had. My favorite new cousin Michelle and I met a few weeks ago at a family brunch. She and her beau spoke about their love and my lost love of fishing. It was set:  A date with the high seas and deep sea fishing in Secaucus, NJ.

If there is one day I do not wake up to an alarm clock, it is on Sunday. So, it has to be special to have a 4:00 a.m. wake up. What’s the saying? The early bird gets the…yeah, yeah. I slide out into the dark morning with a cooler full of sandwiches and bait.

The boat was just right. Not too big, not too small. I hopped aboard with a dozen or so regulars already strategically positioned with their fishing poles for the best spot to fish from. I met the informal fish club as I strolled down the galley. “Beer?” “Oh…..no; I’m good.” Was I the only one that realized it was 7:00 a.m.?

We set sail for deeper waters with visions of bass, blue fish and any other white fish the — had to offer.  There is nothing like the clean, cool air above water. After about 30 minutes of rippling tides, we came to a slow sputter.  The captain came over the loud speaker, “I see a few here. Let’s go fish!”  Armed with a gold-copper lure, I flung it off with hopes of snagging the first catch.  These guys were not playing!  Not only were they serious about their fish, they are also competitive.  “Biggest fish wins the pot!” yelled my cousin.  The jackpot circulated collecting $20 bucks from all the competitive participants.

Sure I use to be a Boy Scout but I’m from Washington, DC.  The most “fishing” water I ever saw growing up was the abyss of the Anacostia.  Hardly a fisherman’s dream.  Snag after snag, I mumbled obscenities sailors made famous.  “Why won’t this crap rod work?”  Surely it can’t be that complicated.  Everyone around me kept catching the fish intended for me!

Just as I was about to zone out completely to my IPOD blasting “Sugar Land”, I felt it.  The tug –  the tug that excites every yellow-overall-wearing fisherman. I oblige and tug back followed by a yank and another pull.  Frantically, he scurried, whipping back and forth.  But much like a one-sided fight, I continued to reel in my prized catch.  Success! A gorgeous, mid-sized blue fish! After securing Sam, I hoisted my line back in with the confidence of a “seasoned” fisherman.

In all, the big blue sea gave me seven (7) beauties and the only Stripe Bass on the boat.

And for the pot, I didn’t win it but my cousin did.  Winning is in the family genes.

The great thing about starting your day before the sun does is you can do more than most would in a whole weekend.  After getting back to shore I pulled off the layer of fish-infused clothes and made my way back to the city for the Grub Street Food Festival.

Doesn’t the name say it all?  Anytime you can get Curry Wurst and Kimchi within a stone’s throw of each other, you know some “food powers” have been summoned.  The popular — was taken over by the Grub Street Food Festival.  Jam packed, six-foot tables stood toe to toe vying for the attention of hungry New Yorkers.

Veteran’s like Brooklyn Taco were present.

While food newbies put their best food forward.

There was the awesome

There was the WTH?

Elbow to elbow with foodies like me is always a good thing.

And for my catch of the day?  I still made it home feast on some of the freshest fish I’ve had in years.

RECIPE

Lemon Ginger Blue Fish

(2) Blue Fish Steaks

2 Tbsp. of fresh grated or chopped ginger

The juice of (2) lemons

The juice of (2) limes

(1) Tbsp. of honey

(1) Tbsp. Paprika

Salt and Pepper

The incredible thing about fresh fish is it does not take a chemist to make it taste great.

Blend lemon, lime juice, honey and paprika in a medium bowl.  Place washed fish steaks in bowl and let sit in refrigerator for 30 minutes.  Halfway through turn fish over.

Preheat oven to 350.

Heat a fry pan with a Tbsp of olive oil over medium high heat.  Salt and pepper each fish steak and place in hot pan.  Allow sear to form before flipping over (approx 3 mins).  Turn over and sear the other side.

Place in oven for 5-10 minutes until firm and you’re done!

Bon Apetit!

 


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