Episode 702

how to Rent a Chartered Yacht

Show Description: Along with Chad Crawford and his wife Kristy, Chef Justin and his wife Caitlyn join them as they show you how easy it is to rent a charted yacht and explore the Florida coastline from Sarasota to Boca Grande. Plus, Chef Justin Timineri’s shows you how to prepare his recipe for Florida Cobia.

 

Where:Docks at Hyatt Sarasota & Docks at Marina Jack Marina

 

When: Year-round

 

How Much: $500-$1,000 per day depending on the Yachts size. You can hire a captain for an additional $150 per day. We recommend this for your first trip, its money well sent.

 

What you’ll need: Food, drinks and that’s it.

 

Resource Links: Chitwood Charters

Recipe: Grilled Florida Cobia with Florida Peaches

Yield 4 to 6 Servings

 

Ingredients

2 pounds Florida Cobia, cut into equal size portions

Olive oil for cooking

Sea salt and fresh ground pepper to taste

1 teaspoon Seafood seasoning plus extra as needed

4 Florida peaches, pitted and diced large

3 key limes or 1 regular lime, juiced

1 large Florida red bell pepper (or your favorite color), diced small

1/4 cup Sweet chili sauce

1/4 cup Fresh cilantro, chopped

 

Preparation

In a medium sized mixing bowl add peaches, lime juice, cilantro, bell pepper and seafood seasoning.

Stir ingredients to combine.

Taste salsa and adjust seasoning with salt and pepper.

Remove 1 ½ cups of the salsa and add it to a food processor.

Add the sweet chili sauce to the ingredients already in the food processor.

Pulse ingredients until you get a somewhat smooth consistency with small chunks.

Remove the peach sauce from the food processor.

Separate 1/3 of the sauce to use for cooking on top of the fish.

Preheat a grill or grill pan over medium high heat. Preheat oven to 375 degrees.

Season the cobia fillets with a small amount of salt and pepper as well as some reserved seafood seasoning mix.

Lightly coat the seasoned fillets with a small amount of olive oil.

Carefully place the fillets on the preheated grill and cook for 2 to 3 minutes or until nice grill marks appear.

Turn the fillets over on the grill and evenly distribute the reserved 1/3 of the peach sauce over the top of each fillet.

Place grill pan in oven or close the top on the grill and let the fish cook for 4 to 7 minutes until the fish is completely cooked throughout.

Remove the cooked fillets from the oven or grill. To plate, evenly spread peach sauce from the remaining 2/3 onto each serving plate.

Make an evenly portioned mound of peach salsa over the peach sauce, reserving a small amount for garnish.

Place the fish fillets on top of the salsa and garnish with the reserved salsa.