The Jenkins House a.k.a. The Ruling Clan of ATI are avid fishermen. Their fishing prowess has been proven by many years of bringing home large and yummy fish of all varieties. Their latest jaunt took them out of Chesapeake City into the water of the Chesapeake Bay.The weather was perfect! We got the boat from […]
The Jenkins House a.k.a. The Ruling Clan of ATI are avid fishermen. Their fishing prowess has been proven by many years of bringing home large and yummy fish of all varieties. Their latest jaunt took them out of Chesapeake City into the water of the Chesapeake Bay.
The weather was perfect! We got the boat from Rent a Boat in Ft. Lauderdale for a day Sun was shining, fish were biting and the good natured taunts exchanged. The rest of us (good landlubbers) were waiting ashore sharpening our knives and shining our silver. Sure thing, the fishing party has returned victorious! Eleven big rockfish were caught, out of the limit of 12. Many smaller rockfish were released. Julie Jenkins caught the biggest rockfish today, 28 inches. The next trip is scheduled in August off the coast of Delaware. Our share of the catch was prepared on the grill and served with Chili Lime Dressing. The recipe is to die for! While this recipe for grilled rockfish with an Asian chile-lime dressing is super-fast and easy, it doesn’t taste or look super-fast and easy. Your guests will be impressed, and it will be our little secret.
Grilled Rockfish with Chili-Lime Dressing
1 clove garlic, finely minced, or more to taste
1 lime, zested
2 tablespoons seasoned rice vinegar
2 tablespoons Asian fish sauce
2 tablespoons lime juice
1 tablespoon Asian chile pepper sauce (such as sambal oelek)
1 teaspoon Asian (toasted) sesame oil
4 (4 ounce) fillets rockfisth
2 teaspoons vegetable oil, or as needed
salt to taste
1 tablespoon coarsely chopped cilantro leaves, or to taste
Preheat an outdoor grill for high heat and lightly oil the grate.
Whisk garlic, lime zest, rice vinegar, fish sauce, lime juice, chile pepper sauce, and sesame oil in a glass bowl.
Brush both sides of rockfish fillets with vegetable oil and sprinkle lightly with salt.
Cook on the preheated grill until fish is opaque, shows good grill marks, and springs back when pressed lightly, 3 to 4 minutes per side. Transfer fillets to a serving platter.
Whisk dressing again; taste and and adjust seasoning. Drizzle dressing over warm fish. Sprinkle fillets with cilantro leaves.
Jim, our president and supreme ruler, enjoys boating and fishing immensely. We, his faithful minions, enjoy eating the fish he catches even more. We are at absolute awe of his fishing prowess that was proven yet again last Thursday to the unanimous delight of ATI staff. As soon as we heard of his record catch […]
Jim, our president and supreme ruler, enjoys boating and fishing immensely. We, his faithful minions, enjoy eating the fish he catches even more. We are at absolute awe of his fishing prowess that was proven yet again last Thursday to the unanimous delight of ATI staff. As soon as we heard of his record catch in South West Florida the recipes were researched and drooling immediately ensued.
Jim aka TeslaJim set off bright and early with Captain Mikey Findictive, his friend Ed McCarthy aka The MarylandCrab and fine group of merry fishermen with creative nicknames as FrontLoaderFrank, Dr. Bill and DoorMat Don. Their epic departure was even capture on Florida television by a mysterious lady in red. Among other prominent fish specimens, Jim’s catch included a 31″ grouper and 30″ amber jack. The cooler of the boat was filling up at record speed!
After hours of fun and some hard reeling, these fine gentlemen came into marina elated and victorious. We, back in still cold Maryland cheered! That, and licked our chops…
The fish distribution to ATI staff was handled on Monday.
I pulled out my best fish taco recipe and we had a glorious family dinner. For those interested the recipe is below.
Grilled Fish Tacos with Chipotle-Lime Dressing
1/4 cup extra virgin olive oil
2 tablespoons distilled white vinegar
2 tablespoons fresh lime juice
2 teaspoons lime zest
1 1/2 teaspoons honey
2 cloves garlic, minced
1/2 teaspoon cumin
1/2 teaspoon chili powder
1 teaspoon seafood seasoning, such as
1/2 teaspoon ground black pepper
1 teaspoon hot pepper sauce, or to taste
1 pound tilapia fillets, cut into chunks
1 (8 ounce) container light sour cream
1/2 cup adobo sauce from chipotle
2 tablespoons fresh lime juice
2 teaspoons lime zest
1/4 teaspoon cumin
1/4 teaspoon chili powder
1/2 teaspoon seafood seasoning, such
as Old Bay™
salt and pepper to taste
1 (10 ounce) package tortillas
3 ripe tomatoes, seeded and diced
1 bunch cilantro, chopped
1 small head cabbage, cored and
2 limes, cut in wedges
To make the marinade, whisk together the olive oil, vinegar, lime juice, lime zest, honey, garlic, cumin, chili powder, seafood seasoning, black pepper, and hot sauce in a bowl until blended. Place the tilapia in a shallow dish, and pour the marinade over the fish. Cover, and refrigerate 6 to 8 hours.
To make the dressing, combine the sour cream and adobo sauce in a bowl. Stir in the lime juice, lime zest, cumin, chili powder, seafood seasoning. Add salt, and pepper in desired amounts. Cover, and refrigerate until needed.
Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from the heat.
Remove fish from marinade, drain off any excess and discard marinade. Grill fish