Wednesday, December 27, 2006
Key West Fishing Report 12/27/06
Name This Fish
Wednesday, December 20, 2006
FW: Fishing really Heats up 12/16/06
Tuesday, December 19, 2006
Top 20 Reasons Fishing is Better Than Sex
20 - No matter how much booze you've had, you can still Fish.
19 - A limp rod is still useful while Fishing.
18 - You don't have to hide your Fishing magazines.
17 - It is perfectly acceptable to pay a professional to Fish with you once in a while.
16 - The Ten Commandments don't say anything against Fishing.
15 - If your partner takes pictures or videotapes of you Fishing, you don't have to worry about showing up on the Internet if you become world famous.
14 - Your Fishing partner doesn't get upset about people you Fished with long ago.
13 - It's perfectly respectable to Fish with a total stranger.
12 - When you see a really good Fishing person, you don't have to feel guilty about imagining the two of you Fishing together.
11 - If your regular Fishing partner isn't available, he/she won't object if you Fish with someone else.
10 - Nobody will ever tell you that you will go blind if you Fish by yourself.
9 - When dealing with a Fishing pro, you never have to wonder if they are really an undercover cop.
8 - You don't have to go to a sleazy shop in a seedy neighborhood to buy fishing stuff.
7 - You can have a Fishing calendar on your wall at the office, tell fishing jokes, and
invite co-workers to Fish with you without getting sued for harassment.
6 - There are no Fishing-transmitted diseases....except for bait fishing which is addictive.
5 - If you want to watch Fishing on television, you don't have to subscribe to the Playboy channel.
4 - Nobody expects you to Fish with the same partner for the rest of your life.
3 - Nobody expects you to give up Fishing if your partner loses interest in it.
2 - You don't have to be a newlywed to plan a vacation primarily to enjoy your favorite activity.
1 - Your Fishing partner will never say, "Not again? We just Fished last week!
Friday, December 15, 2006
Roasted Fish Recipe
Recipe: Roasted red snapper
Dietitian's tip:
Dinner guests will be impressed with both the bright flavors and the
look of this roasted whole fish. Yet it couldn't be simpler to prepare.
Serve it with a salad and with crusty bread for soaking up the juices.
SERVES 4
1/4 cup fresh orange juice
1/2 cup fresh lime juice
1/2 teaspoon grated orange zest
1/2 teaspoon grated lime zest
3 shallots or 1/2 red onion, chopped
2 tablespoons olive oil or canola oil
1 small whole red snapper, about 1 1/2 pounds, cleaned and scaled, head and tail left on
2 garlic cloves, coarsely chopped
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh mint
1 tablespoon chopped fresh thyme
1 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1 small leek, including tender green top, halved lengthwise and cut crosswise into 1 1/2-inch pieces
2 large tomatoes, cut crosswise into slices 1/2-inch thick
Directions
In a shallow glass baking dish, make a marinade by combining the orange and
lime juices, orange and lime zests, shallots, and 1 tablespoon of the
oil.
Score the skin of the fish in a diamond pattern. Add the fish to the
marinade and turn once to coat. Cover and refrigerate for 30 minutes,
turning the fish occasionally.
Preheat the oven to 425 F. Lightly coat a shallow baking dish with cooking spray.
In a blender or small food processor, combine the garlic, basil,
mint, thyme, the remaining 1 tablespoon of oil, 1/2 teaspoon of the
salt, and 1/4 teaspoon of the pepper. Pulse to puree. In a small bowl,
combine half of the herb paste with the leek. Toss gently to mix.
Sprinkle the leek mixture evenly over the bottom of the prepared
baking dish. Top with the tomato slices, arranging them in a single
layer. Sprinkle the tomatoes with the remaining 1/2 teaspoon salt and
1/4 teaspoon pepper. Remove the fish from the marinade and pat dry.
Discard the marinade. Rub the remaining herb paste over the fish,
coating both sides. Place the fish on top of the tomatoes and cover the
dish tightly with aluminum foil.
Roast the fish for 30 minutes, then uncover and roast until the fish
is opaque throughout when tested with the tip of a knife, 10 to 12
minutes longer.
Lift the fish from the baking dish and place on a large platter.
Divide the vegetables among 4 warmed individual plates. Peel the skin
from the top of the fish, remove the top fillet, and divide it between
2 of the plates. Lift out the center fish bone and discard. Lift the
second fillet and divide it between the remaining 2 plates. Serve
immediately.