Volume 9, Issue 5

Page 4

Here I am writing the captains log for March. Were DOES the time go?

 

First, the fishing for these first two months has been slow outside due to rough seas.   We have had to set back our Pompano outing three times due to weather or the lack of fish. The good news is that our Keys trip for April is coming along nicely under the direction of Bill Scalia.

 

Don’t forget our Monday, March 10th meeting at 7:00 PM in the H.O.A.  Henry from Snook Nook, at my request, will have another panel type discussion that was so popular last time when he brought along 3 of the best guides in the community, river and ocean, to share their knowledge.  They discussed our local fishing opportunities, focusing on the how and where to catch Snook and Pompano right off our shores on the Saint Lucie River, and at the Roosevelt Bridge and Port Saint Lucie Blvd. crossings.

 

These folks don’t ask us for anything.  Out of respect for Henry and his guests, WE OWE THEM A GREAT TURNOUT!  I sure would like to see a nice showing of members.  And besides, Henry ALWAYS makes it a fun meeting each of the umpteen times he’s come to visit us.

 

Also we are preparing for our April dinner and auction. If you have any items to donate (note: they don’t have to be fishing items) give them to Art Warden or me so that we can make a list.

 

On a personal note, the new boat, “Hal-Raiser”, is coming along nicely.  It is almost ready to do its thing and get into some big Porgies.

 

Good fishing to all……… Hal

                                                  

Serves: 6

1 cup sliced almonds
6 fillets of pompano, boned
1/2 teaspoon salt pepper
1/4 cup flour
6 ounces butter
3 ounces oil
2 tablespoons lemon juice
2 tablespoons chopped parsley
lemon slices

Spread sliced almonds on a baking pan. Bake at 350 degrees until golden brown, about 10 minutes.

Skin the pompano fillets. Wash under cold running water. Season both sides with salt and pepper . Dredge in flour.
Heat 2 ounces of the butter and oil in a large skillet and brown the fish. Turn the pompano and cook until the flesh is tender. Arrange the fillets on a serving platter.
Melt the remaining butter in a clean frying pan until brown. Pour the lemon juice over the fish. Sprinkle with the parsley and sliced toasted almonds.
Decorate with lemon slices. Decorate with lemon slices and serve immediately.