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'fishing ~ Seafood On My Mind! ~ St. George Island'

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Bob Alexander is well experienced in outdoor cooking, fishing and leisure living. Bob is also the author and owner of this article. Visit his sites at: www.bluemarlinbob.com'>www.bluemarlinbob.com www.redfishbob.com'>www.redfishbob.com


".... Since there are at least five families involved, someone different fixes dinner each evening.....
.....fishing, St. No one wants to spend their vacation time slaving over a hot stove. George Island, Florida, Florida, fish, redfish, trout, oysters, oyster bar, kayaks....."

Vacation meals should be fun to make ready and delightful to eat! In addition, leisure meals should be tractable to prepare! I'm pretty sure that's a law in most parts of the country, especially on the Gulf Coast. It usually works out pretty behalf for everyone. Dinner is even more irksome when you have to serve twenty or more people.

Each year our extended family gets together for a family reunion of sorts, sharing the costs of renting a couple of houses on a beach somewhere. It has turned into a contest as to who will have the best meal.

When it was our family's time to feed the hungry relatives, we opted for a seafood dinner. Since there are at least five families involved, someone nonconformist fixes dinner each evening. Just about anywhere on the gulf coast you can find a fish market that sells everything from shrimp to shark. I wanted to fix something that was fairly tractable on the cooks. Often the seafood comes off their own boats and as a result their prices can be a little lower. The larger stores of course, sell a bigger variety. I found such a niche in Carrabelle, Florida. I like the romance and aroma of a larger seafood market makes me see in my mind the fishing boats coming in with the sun aback them behind a a certain number night's fishing.

I went grocery shopping in the person afternoon behind the scenes I wanted to have time for the seafood to marinate before cooking. This fish market reminds one of a a number days of old Florida; the one without tourists standing shoulder to shoulder on the road in face of the place. Just off the main road to Apalachicola, Florida. This old fish market promised to have everything we wanted for the evening meal.

Dinner was going to be as advantage as I could make it! I wanted the rest of the clan to lay down their aprons in defeat even before they had a haphazard to heat up the stove. They even had a wharf where a well experienced shrimp boat was tied to the pier. My kitchen is no niche for wooses!

In the seafood market I found what I needed for the kabobs; shrimp, bay scallops and shark. I was going to have seafood kabobs with a tossed salad of just about any kind of fresh bush we could find to throw into the mix. I was confident that would be enough to feed everyone. They had some Herculean cuts of swordfish which would have worked but I have my own personal boycott of swordfish going on they are getting scarce due to over fishing.

For our crowd I bought 3 pounds each of the seafood I had chosen. I cut the shark up into 1 inch squares. Kabobs can't be just meat alone so I went down the street and bought a fresh pineapple, bananas, a few peaches, a couple of apples, limes and two red bell peppers.

Back at the house I began preparations for dinner. I didn't want to disturb the tails. Then I peeled and devein the shrimp, using small in size scissors to cut the shrimp. I then cut up the fruit and plant into coordinating pieces and thread the seafood and the vegetables on wooden skewers that have been soaking in water for at least an hour.

Now for the marinade: 2 in quantity cloves of garlic crushed, juice of one lemon and one lime, 1/3 cup of olive oil and 1 teaspoon salt. The scallops were extra massive so I cut them in half. Marinate for two hours before cooking.

When the coals on the grill are snowy it's time to cook. Place the kabobs in flat pans and pour the mixture over them. The shrimp and scallops are done when the meat is no longer translucent. Cook the kabobs from 6 to 8 minutes depending on the temperature of the briquettes. Don't over cook and spoil the whole thing.

This is a very ductile dinner to make and it looks large on the grill. The shark is done when the meat flakes easily.

"..... After all, presentation is what makes a huge meal. After all, presentation is what makes a huge meal....'

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