Thanks for this recipe, Stewart and for giving us all a brand new day'dream!
BARRIER REEF CRUISIN´ SPECIAL….
As we have cruised the Barrier Reef for 20 years doing some 40,000 miles in Liberty we developed a special routine as we trolled for fresh fish out at sea.
Cruising at about 8 to 10 knots we would troll for tuna or Dolphin fish [ not Dolphins !]….when we had a strike it was all hand to the jobs assigned.
1. fish carefully brought aboard
2. fry pan on, a little olive oil.
3. fish filleted, no skin.
4. a plastic bag with flour and Keens mustard power in it , volume based on flour being a mild colour of yellow [to taste] …
5. fillet in bag …rolled about so the fillet is nicely covered
6. fillet into the hot pan, cooked quickly 2 or 3 minutes [ depends on filet size]
7. fish to the plate , a generous squeeze of Lemon fresh juice….salt to taste…
9. then back to the cruisin'
Cheers, Stewart Ewen (from Broke)
This is a great idea from Ruth Bridgewood in Balmain, Sydney - it sounds delicious:
This “quick and easy” sauce recipe is great for week nights. Goes well with pork or lamb fillets. Serves 2.
½ cup port
½ cup orange juice
2 tblspns Dijon mustard
Quickly cook meat in pan, remove and keep warm. Mix together ingredients in a jug and pour into pan to deglaze, reduce (over high heat) by about half or two thirds.
A bit of butter and/or salt adds a little to the flavour, for those with no weight or health concerns!