Oh man this is good. OK check the tide chart. If it’s going out grab your speargun and head out towards the big rocks off the point. If its approaching high tide then wait until you can catch going out as that’s when the fish come in to feed.
Now don’t forget to swim slowly on the way out because your going to have to fight the current coming back... Right so we’re at the rocks. Take a few gentle but deep breaths and pop under to see what’s going on down there. Nobody home? Try again but this time, hang out on the bottom for a minute without moving and see what shows up. There see? Two eight-pound Golden Jacks looking for food. Nice. OK now remember that each of those is about two kilos of meat so just take what you need and lets get back to the kitchen.
2 kilos fresh BOQUIPENDA (Golden Jack), also works well with Tuna or Marlin
1 oz. fresh Jinjimbre (Ginger)
2 Cebolla (Yellow Onions)
4 cloves Ajo (Garlic)
2 tbsp. Aciete (Sesame Oil)
2 tbsp. Honey
4 cups Aqua (Water)
6 new/small potatoes
1/2 litre milk
Prepare filets and keep cold. Boil potatoes for 10 minutes then cut into good-sized chunks. Peel and slice onions, garlic and ginger into a covered baking dish (remove cover first). Add soy sauce, sesame oil, honey and water and stir it all up. Lay in the filets and making sure to get the sauce and stuff all over them. Add potatoes and bake for 20 minutes or until fish is perfect.
Serve with warm tortillas (see Preparations) and a nice Merlot.
Feeds four.
Posted by pike at September 1, 2004 09:46 AM