Big Bend Florida
Clint’s secret 222
Here's another best kept secret that we figured out a
few years ago in the islands when we were limited to the sportfishin'
boats we brought back from Chub Cay to Ft Pierce...you have fresh
dolphin, tuna or anyother you choose....as long as you have a
2:22.......that's what you set the microwave on...put a
piece of fresh fish a plate, scatter a little lemonpepper on it and
set the microwave on 2min.22sec....push start....when the oven shuts
off....let it sit for a minute or two...pull it out, dash it with
tarragon and butter and set the microwave on 60 secs...again, leave it
in the microwave for a minute or two, pull it out and squeeze some
fresh lime or lemon on it....this is a dynamic recipe...and will work
on just about any fish that swims except a Monk Fish.....through him
out the window of a tall building and watch him jiggle when he hits
222 is the majic
I thought that sounded funny too. However, I went
fishing on a local charter boat out of snapper season. We caught a
nice legal snapper that swallowed the hook and we knew the fish was
not going to make it. We had already seen a few nice snapper float off
that had taken a lesser beating. I guess I'm trying to justify us
breaking the law. Even so, the deck hand said we are about to have a
treat and commenced to filleting the fish. He took one of the whole
fillets and layed it on a paper plate. He covered the side facing up
with mayonase (it doesn't take a lot) and some Old bay seasoning.
Since then we've used Tony's Cajun seasoning which is excellent as
well. He covered the plate with a napkin and placed it in the
microwave for 4 minutes. We were still a little apprehensive about
this cooking method and eagerly watched as the deckhand took out a
pack of Saltines and stuck one in the side of the piece of fish. The
meat flaked away and loaded up on the Saltine. The deckhand laid his
head back and ate the whole cracker in one bite. Damn, that's good!
Try it! He said. It didn't take us long to knock out that fillet and
throw the other one in the microwave. It's simple, fast, and it
doesn't get any fresher. But best of all it's absolutely delicious.
Today I made a great improvement in my Tuna Salad. I
microwaved the Tuna and the eggs. One minute for 3 eggs and 4-1 minute
nuking of the Tuna. I salted and peppered the Tuna and put a couple of
Tsps. or water in the microwave dish.
The cooked Tuna was great. The Tuna salad is the best I
have ever made or eaten.
I'll never boil Tuna for salad again. This was Sharon's
idea. Like Rick, "She has a million of 'em."
Microwave Shrimp Barbecue
Author Empty Pockets
1/2 cup butter
1/2 cup olive oil
1 tablespoon soy sauce
juice of 1 lemon
2 bay leaves
1 tablespoon black pepper
3/4 teaspoon cayenne pepper
1/2 teaspoon paprika
1/8 teaspoon rosemary
1/8 teaspoon thyme
1/8 teaspoon oregano
2 pounds unpeeled large shrimp
1 1/2 teaspoons salt
Combine all ingredients except shrimp and salt
in a baking dish approximately 11 x 7-inches. Microwave on high (100%)
for 2 to 3 minutes, until butter is melted. Add shrimp; mix to coat.
Microwave on high (100%) for 8 to 9 minutes or until shrimp are
tender, stirring a few times. Stir in salt and serve with French
bread. Serves 4.
by Capt Ken
two dozen large shrimp (do not peel) and place them on a heavy duty
paper plate. Cover with a second paper plate. Microwave 2 minutes on
Serve with melted butter.
Honestly, they taste like Lobster.
I had Shrimp (exactly 1 Shrimp) at Twin River's Marina
a couple of weeks ago. I plan to get some big Shrimp to cook this way.
I normally prefer 40+ count Shrimp but I was assured
that for cooking in the microwave, bigger is better.