You may ask why I called this grill recipe Boater’s Delight.  It is easy to prepare on the boat, easy to clean up, and tastes great.  In addition, it is a low calorie, low carb recipe for your healthy life style!

• 6 ounce portions of salmon or other thick fish
• Garlic powder
• Montreal Steak Seasoning (not the fish or chicken or the low sodium – this one tastes best)
• Dried Minced Garlic
• Dried Minced Onion

This is how I prepare much of my fish.  Of course, salmon is the favorite.  The natural oil makes it moist and rich, but this will work just as well with other thick fish.

On a plate (you can use a paper plate), sprinkle lots of garlic powder, a tiny amount of McCormicks Montreal Steak Seasoning, and some shakes of dried minced garlic and dried minced onion.

Take your piece of fish and dip the bottom and sides.  On the top, put a layer of garlic powder, small amount of McCormick’s Montreal Steak (it has a lot of salt, so be sparing), then some more garlic powder and some minced garlic.

Spray PAM on the grill so it doesn’t stick and grill to desired level

Hints:

1)  The guy at the fish counter will most likely remove the skin for no additional charge.

2)  If you like this, better get the big bottles of garlic powder, etc. 

3) This works well for boneless chicken breasts also, but cut down the amount of seasoning a bit if you have a thin one.

This recipe is kid tested (especially the chicken one)!

Bernadette writes, “Just saw the Lady M zip past our home on the Columbia River!  We’re in the heart of the Columbia River Gorge, and I managed to grab the camera and shoot 3 or 4 pics before it disappeared.  This is the same location as some of the filming of the movie “Maverick” with Jodie Foster and Mel Gibson.”

Thanks for the great shots, Bernadette!

Well, folks – lots of discussion about Lady M and Lady MII in the comments.  Here are some great photos that were sent in by readers.  Eckart Pradel from Bonn, Germany took these photos of Lady M in Fethiye Turkey while on his honeymoon in September 2009.  Great shots and thank you for sending.

Deedee had some good explanations for us and sent this photo.  If you click to enlarge this and some of the other photos of Lady M, it will make it easier for you to make a determination.

Many readers are alerting us that Lady M was in San Carlos, Sonora, Mexico.  Reader Terry Challis saw Lady M from her home, and sent us this lovely photo.  Thanks Terry!

Almost 3 years ago, we posted an article, out Captain Fixit’s invention, the “docking assistant“.  This was our way of being sure to get back in our dock without mishap when it was windy(always) and no friends were at the dock.  Recently, we received a press release from a company that is selling another landing solution.  Maybe we should have gotten a patent for our own “docking assistant.    The Landing Loop looks a little more versatile than our “free solution“.

Boaters are always looking for the one pot top of stove meal that can can be reheated!  That way we can cook once and reheat for other meals while we enjoy boating activities.

This recipe does not rely on many fresh ingredients, so good while away from food stores!

3 tablespoons Olive Oil

1 very large  or 2 large sweet onions, minced

3-4 tablespoons minced garlic

1 pound or more white mushrooms, sliced (or 2 large cans stems and pieces)

2 large cans tomato puree

1 cup water

1 pound raw cashew pieces

1 cup raisins

salt, pepper

chili powder

garlic powder

3-4 cans beans (a mix of white kidney beans, red kidney beans and cannelloni beans is best)

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In very large pot, saute the onion and garlic in olive oil until the onion is translucent.  Add the fresh mushrooms and cook for 5 minutes more (if using canned mushrooms, be sure to drain and add when you add the beans).

Add the tomato puree, cashews, raisins, garlic powder, chili powder and salt and pepper.  Bring to a boil.  Reduce heat and cook on low for 20 minutes.  Add the rice and water, and continue to cook on low for 30-40 minutes.  Drain and rinse the beans, then add to the pot and heat for 30 minutes more.  At that point you will need to adjust seasoning to taste.  Notice that the raisins have gotten really plump and the sweetness blended with the spicy chili powder is a great combination.

This reheats very well.

Serves many.

Gerard Pasman and his wife are from the Netherlands.  They were in San Francisco and saw one of our favorite vessels, the Dutch megayacht, Blue Moon.  Thanks for the photo Gerard!  Photos and information about Blue Moon are here.

This 198′ beauty (2002 Feadship)  was docked at Frink Park in Clayton.  According to one source, the Owner was there looking at property in the islands.  The owner, Mr Duchossois commissioned Donald Starkey to design the yacht  including interiors, which was built by RVL.   The naval Architect was De Voogt International. Hogarth has supplied 24 carat lights for this $50M mega yacht and there is an installed Vitalink 1200 telemedic system.  She is equipped with two 1650 hp Caterpillar diesel engines, and an elevator that is reminiscent of Startrek.  Luxist has some interior shots of the boat.

If you love Blue Moon, like we do, check out these other photos and comments by many fans.

The very young (14)  sailor, Laura Dekker has a great website.  She has been in and out of the news since the courts tried to thwart her attempt to be the youngest sailor to circumnavigate the world.  You can learn more about Laura and her yacht, Guppy on her site.