Put away electronics and chill

Somehow work will always follow you in some manner. Unless of course, you drop your phone in a box and forget it until you return. This is lovely for the time you’re away if you can forget lack of access. Most of us do not want to lie awake at night and wonder. It is easier to take the phone and navigate as needed.

Smart phones are a wonderful tool if you do not allow them to become the bane of your existence. Like everything else, use the phone, text and email options in moderation. Especially if you want Snapper Downtime on Dauphin Island. Red Snapper season is on the list of holy days to celebrate and Dauphin Island is the place to worship. If you don’t believe it’s on the list, ask Grill Man.

Why go to Dauphin Island?

Dauphin Island is a quiet island that time somehow forgot. Clearly the city leaders are trying to keep the small town feel alive and well. This feature makes it a perfect place to spend a covid lockdown with family or friends. The Island has plenty of places for rent on the water or near the water. Beaches are located every direction that you go.

There is hardly better fishing to be had than on the Gulf Coast. If you have a boat, you’re all set to go. If not, the Island has lots of boats for charter. Hiring a guide is another option to find out the latest information on “what’s biting where”.

Snapper Downtime on Dauphin Island is what the Doctor ordered

Grill Man loves the water and he almost always brings home fish. Flying across the water like Henry the Heron on the way to fish is one of his favorite things to do. Although he truly loves it when Mother Nature cooperates and provides a great day on the water for fishing. Like most women, Mother Nature is not always compliant.

If you have managed to catch your limit in red snapper, check out my recipe Fish to Table Sriracha Kissed Fresh Red Snapper, it is delicious. My recipe would taste lovely on a variety of fish. Of course, most of the seafood markets on the Gulf Coast will be happy to sell you fresh fish.

While Grill Man is navigating the Gulf waters, I settle in for quiet time at the beach and paddle boarding. Being able to paddle directly off the dock is lovely early in the morning. Although my favorite time is near the end of the day when the sun is settling down.

Watching the sun dip down is soothing to the soul. Add in an adult beverage and it’s the perfect recipe for the end of the day. Learning to appreciate the simple things is priceless. 2020 clearly has a mission to remind us all about the important things in life.

To cook or not to cook

Before you head out to enjoy your Dauphin Island stay-cation, bring everything that you may need. It will help cut down on the trips out and the Island does have “island prices”. If you want to minimize cooking, make meals ahead of time and freeze.

Creating meals on the island is easy enough. Fresh seafood is available for purchase. Stop by a farmers market on the way or visit Mary’s market at the corner on the left just before you turn on the island.

Before you leave home, snip herbs and add to ziplock with water. Seal bag as much as herbs will allow. Then place in a small bag for easy transport to the island. Use fresh herbs liberally on vegetables and seafood. Herbs increase the flavor of food.

Always with fresh food, warm sunshine and nature to calm you, why would you not want Snapper Downtime on Dauphin Island? If you’re too far away to make it to our island, plan a quiet getaway near your home. Anywhere you live there is a beach or lake just waiting for you to visit.

In summary, be practical, safe and use your common sense. If you need more information read article on Coronavirus Health & Travel Considerations for Travel in the US. As for me, I think I will plan more Snapper Downtime on Dauphin Island.

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Without a doubt I suspected loquats would marry well with Grill Man’s Snapper on the Half Shell. Great time to experiment since it will only be the two of us. Each day after work, Mennu and I do a walk about the yard on our way to pick loquats.

The natural setting is healthy for both of us. Thankfully Mother Nature allows the loquats to ripen at different times which is very helpful. Produce waits for no one. It’s ready when it’s ready.

Sweet and savory cooking ideas for loquats

This stready stream of loquats all at once creates a dilemma of sorts. How many loquats may you pick and eat in a week? In the beginning you are joyful for the fruit and whip up a daily smoothie. Then you move to an easy dessert like my Sun Kiss Loquat Cobbler. Next, I adapted my version of ice cream which I based on my Eggnog and Persimmon Icy Cream. Creating a dessert is easy when working with fresh fruit.

Yet, loquats keep coming so my creative activities moved to the savory. I must say that this fruit is versatile and becomes a lovely addition to any recipe. The longer that I am quarantined Livin’ La Vida Loca the more my kitchen lab is in full swing. What would I create next?

Sun Kiss Loquat Sauce on Red Snapper

Happily, last Summer Grill Man secured red snapper for our freezer. On more than one occasion with friends he ventured out for a short trip. I joined the crew of the Strike Back with Captain Cali and spent a lovely day on the water.

Clearly besides fun in the sun the mission included locating 2 red snapper per person. With Grill Man’s fishing “honey hole” red snapper is available when “in season”. His snapper were beautiful and delivered lovely meals. To date our best meal occurred when he cooked the snapper throats.

Since our snapper throats had previously disappeared, it was time to cook a 4-5 pound slab of red snapper on the half shell. What is snapper on the half shell? When the fish is cleaned the scales and skin is left on one side. This scale side is then placed and cooked directly on the grill. This is a great way to preserve the fish while grilling and ensures moist fish.

Thankfully, he agreed to become a part of the Dining With Mimi kitchen lab. Plan consisted of the following:

Red Snapper on the Half Shell bathed in Mimi’s Sun Kiss Loquat Sauce

Green Egg Grill (regular grill could be used)

4-5# Slab Red Snapper in Half Shell
1/2 Cup Sun Kiss Loquat Sauce
Garlic Salt
Coarse Black Pepper
Olive oil
Aluminum Foil

Preheat Green Egg grill to about 300-350 degrees.

Place red snapper slab skin and scale side down on the tray. Drizzle 4 tablespoons olive oil on top of fish. Using a spoon spread olive oil around evenly on fish side only. Sprinkle well with garlic salt and cracked black pepper . Add 1/2 cup Sun Kiss Loquat Sauce to fish. Use spoon to lightly spread around evenly. Place fish directly on to the grill with skin and scale side down. Place a single sheet of foil on top of the fish without sealing in any manner. Foil is laying on top of fish as a sheet of paper would.

With the snapper slab this size it’s important not to over cook. Alternate cooking fish with lid closed for 5 minutes first. Then cook with lid up for 5 minutes. Repeat until the fish is ready. This will allow the grill to function so that its cooking but not overcooking. Also, you will be able to see what is happening. Fish will overcook quickly if you’re not watching closely enough. Our 4-5# slab of red snapper cooked in this manner for about 30 minutes.

Grill a slab of red snapper and baste it with my new Sun Kiss Loquat Sauce. I am pretty sure that this sauce would pair well with other types of fish or protein such as chicken or pork. At this point, I have not tried it but I am sure that the flavor profiles will blend well.

Let me know if you try this and the results, I would love to hear from you.

Shout out to Alexa for John Prine. April 7th he moved on to other pastures but he certainly left his mark on the world and music. Take a listen to his song titled, Fish and Whistle. It is available on you-tube if you don’t have that bossy Alexa.

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Grill Mans last fishing adventure yielded a boat load of tuna. Between the tuna and our travels the Fish to Table- Sriracha Kissed Fresh Snapper and More recipe had been tweaked repeatedly. Chilton County peaches had surely added another layer of fresh and wow to my recipe.

How to spice-up Red Snapper

My recipe married together all of the things that I love in a recipe. Fresh fish, sweet peaches, spicy sriracha, crisp red onion, bright lime, local honey and jalapeno mild or hot to tempt your taste buds. Using fresh ingredients makes all the difference in a recipe. Eating fresh snapper that had been swimming hours ago is truly amazing.

Yes you can buy it at the seafood market and grocery stores. But what part of the world did that fish swim in? Who shipped it over? When was it caught? Who handled it? What if any chemicals or cleaners did they use on the fish? Last year AP investigators discovered Fish billed as local isn’t always local.

Hello Snapper Season

Our fresh red snapper were caught on Captain Cali’s 45′ Strike Back boat on the opening day of snapper season. Grill Man, Dr Music and UK joined up with our Florida friends to give them an intro to Alabama fishing. Fishing gurus hit the honey hole and caught their snapper limit in two hours. Dish Man reeled in the largest Red Snapper of the day in only 38′ of water. Not long after the fishermen arrived at our dock with fresh fish.

Grill Man had given us a heads up so we were ready to celebrate fishing success with cocktails. Appetizers ready, dinner in process and we were ready to feed the fishing crew. Maybe even ply them with wine and Mango Driving Me Crazy. On a hot summery day nothing is better than a refreshing frozen drink filled with fresh fruit and just enough rum to knock off the hard edge of any day.

Captain Cali sauntered in from his long day tired but ready to enjoy the evening. Dish Man and First Mate finally arrived on their rental bikes to join our dinner. Soon after his girlfriend Wonder Woman joined our lively crowd. She too would increase the snapper limit for our boat.

Soon I hope to join this fishing crew again on Captain Cali’s fishing machine 45′ Strike Back. I could not have asked for a better crew to fish with. As a fishing novice it is always good to learn from the best. If you can swing someone to bait your hook it’s even better. Just remember to tell them, “bigger bait equal bigger fish”.

Sriracha Kissed Fresh Snapper and More
Servings: 4

Prep Time:20 minutes
Cook Time: 20-25 minutes

Fish Ingredients

2 Tablespoon Olive Oil (divided)
2 Pound Snapper with skin and scales on bottom
¾ Teaspoon Pink Himalayan Salt
¾ Teaspoon cracked Pepper

Sriracha Kissed Sauce Ingredients
¼ Cup Honey
1 Tablespoon Sriracha
1 Tablespoon Chili Sauce with Garlic

And More Peach Salsa Ingredients

1 Lime
6 Peaches
½ Cup Red Onion chopped
1 Jalapeno seeded and finely chopped

Preheat oven to 350. Line baking tray with parchment paper.  Drizzle olive oil onto parchment. Using spoon spread olive oil around. Place snapper skin side down onto parchment paper. Evenly sprinkle salt and pepper on the fish. Drizzle balance of olive oil on fish and with spoon evenly spread. Bake in oven for 20 minutes. Set timer. Meanwhile fish is baking, prepare sauce and salsa.

In a small bowl add honey, sriracha and chili sauce. Stir well and set aside.

Roll fresh lime on counter back and forth a couple of times. Cut lime in half and squeeze juice into a medium size bowl. Remove any seeds and toss.

With a paring knife peel peach. Toss peelings*** and cut slices away from the seed. Drop peach slices into bowl. Stir as needed so that the lime juice prevents peaches from turning brown. Cut peach slices into a small chop. Repeat until all peaches have been chopped. Stir occasionally.

Combine red onion, jalapeno to the peaches. Stir well. Set aside.

When timer goes off, check fish for doneness. Using a spatula, check for flakiness of the fish. If fish is spongy cook for another five minutes. Once you remove from the oven the fish will continue to cook as it rests. Do not overcook.

Using two spatulas, slide fish onto platter. Brush Sriracha Kissed Sauce on top of fish or allow guests to add as desired. Serve Peach Salsa on the side. This will allow everyone to add as they desire.

When serving fish from platter for individual portions, slide a spatula between skin and fish to remove fish from skin then plate.  Serve immediately.

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