Volume 9, Issue 5

Page 7

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Monday, April 14th will be our Anglers’ Club Annual Spring Dinner Meeting.  Since it was so well received last year, members will supply either a fish entrée or a side dish of their choosing.  This will allow each of us to sample several “gourmet” fish selections as well as a variety of complimentary side offerings.  Each entrée or side should serve 8-10 people.

 

This year our Santa Lucia River Club has offered to host the event. As usual, the dinner is free and the Club will set up two cash bars stocked with your favorite adult beverages.  The bars will open at 5:00 PM and Dinner will start promptly at 6:00 PM.  So, please bring all your dishes a bit before 6:00 for set-up.

 

Immediately following dinner at 7:00 PM will be an auction to benefit the Anglers’ Club and its’ activities.  At least 30-40 items have been assembled for auction…and some surprisingly good fishing related objects will be on the auction block.  This should be fun for all and an opportunity for some great buys.

 

Also new this year, to help spread the word about our Angler’s Club, the members may invite a guest couple (must be Ballantrae Residents) to join them at this event. However, since seating is limited reservations and food assignments must be made by April 4^th.

 

If you want to come to dinner, call Joyce Simpson ASAP and sign up and make your choice of what to bring:

JOYCE SIMPSON

337-7410

 

If you can’t make it for dinner, you’re still welcome to come for the auction at 7:00 PM.

 

P.S.  This is usually our best 50/50 of the year!

 

 

 

 

 

 

 

 

 

 

Ingredients

· 1/2 cup butter , melted

· 1/2 cup extra-virgin olive oil

· 6 fresh garlic cloves

· 1/3 cup fresh cilantro or parsley

· 2 tablespoons cajun seafood seasoning

· 1 lemon, juice of

· 6 wahoo fillets , about 1/2 inch thick

· lemon wedges (to garnish)

Directions

Spray grill with nonstick spray or brush with vegie oil to prevent sticking. Preheat on high for about 10 minutes.

Mix first six ingredients in a blender. Purée into a smooth sauce.

When ready to cook, brush both sides of fillets with sauce. Place fillets on grill and cook, turning once or twice. Brush more sauce as needed.

Fish is done when it flakes easily (about 5 minutes). Serve with lemon wedges.