Ray and I have been sailing for nearly fifty years together.

We have been fortunate to have lived from coast to coast in Canada, and in three continents around the world. Our daughter and her husband live in Washington.

We retired to British Columbia in 2004 and have been cruising the central coast since 2007. It is hands down our favorite cruising ground. We consider it the best in the world. With nearly 13,000 miles on our 2010 Beneteau 40, we still have no problem finding and exploring new anchorages. We added twelve to our log book this year along.

Getting together with friends and making new ones, creates many food sharing opportunities. We love fishing and are so spoiled when we go home. We are fussy about what we buy at the store. We tend not to freeze our catch, just enjoy it fresh and on the spot. Thus the need for creativity and to serve it in may different ways.

GARLIC RICE

  • 6 CLOVES OF GARLIC PEELED AND THINLY SLICED
  • 2 T  GRAPESEED OIL
  • 6 T BUTTER DIVIDED
  • CLOVES OF GARLIC MINCED
  • 1 ½ CUPS BASMATE RICE
  • 2 CANS CAMPBELLS CONDENSED CHICKEN STOCK
  • 3 GREEN ONIONS CHOPPED

 

Heat oil in frying pan and sauce sliced garlic, stirring until it is lightly golden. Do not let it brown and get bitter. Remove from pan and set aside. Wipe excess oil from pan. 

Add 3 TB butter, sauce minced garlic until aromatic but not coloring. Add the rice and stir to coat.

Add broth, bring to simmer. Cover and lower heat. Cook approx. 15 minutes until rice is fluffy and liquid is absorbed. Stir in remaining butter. 

Remove from heat cover and rest in 10 minutes.

ROCK FISH

  • ½ CUP FLOUR
  • SALT AND PEPPER
  • ½ LBS  BONELESS ROCK FISH FILLETS
  • 2 T BUTTER AT LEAST

       PREHEAT THE OVEN TO 300 F.

 

Season the flour with salt and pepper. Coat the rock fish fillets with the flour. Melt the butter in a non-stick frying pan. When bubbly but not browning, add fillets. Cooking in 2 batches if necessary, do not crowd the pan, use more butter if necessary. 

Brown each side of the fillets quickly and remove to an oven proof tray. When all the fillets are cooked, transfer the tray to the oven to stay warm.

Make the cream sauce.

CREAM SAUCE

  • 1 T BUTTER
  • 1 MEDIUM SWEET ONION FINELY DICED
  • ¼ CUP DRY WHITE WINE
  • 1 CUP HEAVY CREAM
  • ½ GARLIC AND CHIVE BOURSIN CHEESE ROUND
  • ½ CUP SEEDLESS GREEN GRAPES CUT IN HALF
  • SALT AND PEPPER TO TASTE

Add butter to same frying pan, gently sauce the diced onions until they begin to soften and turn translucent. Add the white wine and deglaze the pan with the wine, but do not reduce it too much. You just want a flash of the alcohol.

Add the heavy cream and bring to a boil. Turn the heat to low and whisk in the Boursin Cheese. Add the halved grapes, heat for a minute. 

Place rice on a platter, attractively place the fish on the rice, spoon sauce over rice. Sprinkle the golden slices of garlic on top.