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2009
Keeping Costs in Control
Finding Your Boat in the Dark
Instrument Assisted Grounding
Limited Power of Attorney
Structural Adhesives for Boat Building
Lyle Hess Plans: Change of Address
Source for Bu-Ord parachutes for Para-anchor Usage
Writing and Cruising
Children and Cruising

2008
No Marina Shower
Pro-Active Insurance
Better Folding Water Jugs
Reinforced Tradewinds
Bilge Pump Outlet
Floating Plastic Waste
Mast Failure
Signing Off Before You Set Sail

2007
Ship's Library
Maintaining Varnished Surfaces
Have epoxy adhesives improved recently?
Series Drogues: Can They Work Like a Para-anchor?
Efficient Tool Drawers For Cruising Boats
Make Your Boat Unstoppable
Open Roadsteads
Storm Trysails
Lyle Hess Designs
What Does Cruising Cost?

2006
Navigation Warning
Quick Fix in Island Studded Waters
Things I've learned at sea
Winterizing Varnished Timber
Para-Anchor Source
Sea Boots
Preventing Rigging Failures at Sea
What about holding tanks?

2005
Ventilation Assisting
Companionway Board

I hate systems!
Seacocks & Through Hull Fittings
Galley Sink Cutting Board
Fail-proof Turnbuckle Lock

Special provisions
Email Contact-Beware
Folding Lifeboat Note

2004
Plated Plugs
When Radar Doesn't Work

Perfect Cruisers Cookware
Removing Stains From Wood

Ships Medical Library
WARNING:Spectra Lines

New To Oysters
More on Cookware

Storage tips
A Space Conscious Knife Rack

Double Duty Locker Door
Washing Line

2003
Life Rafts
Medical Insurance
Cash & Carry
Preserving Butter
Chilean Canals
Beeswax!
Powdered Eggs
Save Your Fingers

2002
Beware of White!
Ice Buckets

Leftover Fillet
Extra Veggie Storage
Protect Your Lines

Clink prevention
Easier Shopping

Assist Masthead Maintenance
Health Insurance
Electricians & Alloy
Affordable Security
Proper Sea-Cocks
Tips from Larry's Workshop
Travel Insurance
Variable Destination Navigation

2001
Anti-prop stop reminders
Sail Covers
Shake down sail
The Port Stick

Poor Mans A/C
Stern Anchor Stowage
Spinnaker pole storage

Water in your fuel
Egg Carriers
European Duties

2000
Natural Sandpaper
Deoderize kerosene
Waterproof adhesive
Ready Crisp Bacon

Visas
Boat Tie Shoes

Easier Screwing
Miracle Product

Swageless end fittings
Quick Hot Soup

1999
Night Vision Glasses
Marine Metal Detector
Kitchen Helpers
The "watch" watch


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February 2002
What to do with leftover fillet?

When I found a school of glowing Mahi Mahi (Dorado) swimming in our wake about 9 days out of Buzios, Brazil, I woke Larry from his nap to come and admire their magnificent colors, iridescent cobalt, pure gold. He glanced overboard at the dozen 3 foot to 5 foot long fish and within seconds had his hand line with its ever ready lure overboard. The fish ignored it. He pulled it back on board. Then he tossed the lead waited lure about 20 feet astern of the boat and pulled it as fast as he could, through the school . In less than an eye-blink he had a 25 pound, leaping, flailing fish on board.

We had just finished the last of our fresh meat the night before. Our ice was gone and the heat of subtropical waters meant any fish we didn't cook that night could go to waste. I grilled twice the amount of mahi mahi fillet I thought we'd enjoy eating right then, and planned to use the extra for a fish salad lunch the next day. But what to do with the ten pounds of leftover fillet? I remembered my favorite Mexican fish treat, ceviche, marinated raw fish. I cut the remaining fish into one inch cubes, patted them dry with paper towels and put them in a plastic container with ½ cup of olive oil, ¾ cup of vinegar, one generous spoon full of cilantro and another of minced garlic. I shook the container every few hours that day to coat the fish well. Then I kept it on the floor near the hull (coolest part of the boat) for four days, shaking it once a day. The fish stayed perfectly. Larry really like the following dish, prepared with the marinated fish

In one tsp olive oil sauté: l/4 cup spicy sausage (I used pepperoni)
1 onion diced small
2 tbs. Dried green and red peppers

When onions are lightly browned add generous portion of marinated fish plus a few spoonfuls of marinade. Continue cooking only until fish is warmed through. Add two cups of precooked macaroni noodles or similar pasta. Finish with one cup of béarnaise sauce. (I used a packet of instant béarnaise sauce.)

Serve topped with fresh grated parmesan cheese.


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