Jack's friend from work accepted a charter of folks from Orlando. A serviceman had just come back from Iraq and was visiting family and so the family was kind enough to treat him to a fishing trip. Jack's friend John stepped up to the plate.
Well, it turned out to be a slow day trolling, as you can see from my below post; however, John had a back up plan and went to 27 F(athom) ridge in the Gulf Stream to drop down on a Snapper Hole. They had the best time pulling up many keepers including having a 7 ft shark trail one fish all the way up. They let a good many go back down to grow up further even though they were legal keepers. By the way, a fathom equals 6 ft. You do the math.I'm not sure why they didn't want to keep the meat. Snapper is approx $12.00/ lb in the market. John was kind enough to offer us a gallon sized Ziploc baggie full of snapper meat. Jack accepted.
We grilled nearly all of it (froze some back for later). Jack tried something different. He's always surprising me with his chef abilities. He made a marinade of soy sauce & Greek seasonings and then dripped the filets into it. They stayed in the frig about 20 minutes before hitting the grill. It was a teeny bit on the salty side; however, the thickness of the filets evened out all that flavor. We added black beans and yellow rice to give it that Cuban feeling. For the black beans, we add a small amount of vinegar (white or red wine), pepper, 2 bay leaves, salt to taste and garlic powder. Careful not to overpower the beans with the vinegar but you should definitely taste it. Add green olives to the yellow rice for that extra nice touch.Snapper is delicious white meat. Not mushy and not firm like mahi or cobia or tuna. Right in the middle.
Happy Grilling!
Robin
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