Bob’s a great sportsman. His hunting has kept both his freezer and mine full of hog, deer, and alligator. So, it’s no surprise that his kids are good at hunting and fishing. His daughter Chelsea shot a deer out in Duval County and added to the freezer. We’ve enjoyed the benefits of Chelsea and Bobby’s fishing prowess. Drew, who lives in Spring, sends pictures of his latest catch.
Last Sunday, we got to enjoy a cook-out after Bobby brought home dorado, wahoo, and red snapper caught in the Gulf of Mexico. It was a job butchering the fish. Not for me. I’m the side dish chef.
Bob found and modified a recipe from Food Network for a BBQ rub. It was excellent on both the dorado and the wahoo.
Here it is:
- 1 tablespoons paprika
- 2 tablespoon ancho chile powder
- 2 teaspoons ground cumin
- 2 teaspoons dark brown sugar
- 1 teaspoon chile powder
- 1 teaspoon sea salt
- 1 teaspoon coarsely ground black pepper
Lightly rub on fish and grill over hot coals (about 6″ from heat) for about 6-7 minutes each side. These fish steaks were about 1 to 1-1/4″ thick. Bob left the skin on one side of the wahoo.
What a treat! It’s got enough heat and just a little sweet. Didn’t take much to flavor the fish and didn’t overpower anything.