We absolutely crushed this trip. It was late October and we were sitting in a small cabin in East Tennessee. Ian was on call for work and I had come to visit and do some motorcycle riding through the amazing autumn foliage of the Appalachian Mountains. We had done an incredible amount of planning for a sailing trip to the BVI, but our schedules hadn’t lined up with the availability of a boat. Before heading out on a morning motorcycle ride we stopped in a coffee shop and I got a phone call from the sailboat charter company. A boat was available, but the notice was extremely short. The saleswoman knew we probably wouldn’t want to book it, but she decided to check anyway. Within five minutes we had pulled the trigger on a week long sail in the BVI. The next day we flew home, grabbed our gear, and took off for the warm turquoise waters of Tortola.
Good food is like a beautiful girl. They both look best when they have the least on.
Seriously, think about it! When was the last time you were just waking up and looked at your significant other as they sleepily looked at you and smiled as the morning sun washed the bed, and thought to yourself, “dude, I totally wish she had on more clothes right now.” You’ve never done it. Not one freaking time. And there is a perfectly logical explanation for that! She is perfect right now, totally natural, and it is in that natural state that real, perfectly flawed beauty is found. The same holds true for fresh, real ingredients.
Before we dive into the meal, let me tell you how I came upon the main ingredient, the Permit. I was lucky enough to snag a solo boat trip late in the afternoon and decided to run to a secret spot. Per usual, I always have my speargun on
the boat just in case I see something in the ocean grocery that I want to take home. On this occasion, I came upon this massive school of fish, grabbed my float line, jumped in the water, and speared some dinner.
Maybe I’ll write more about that in the nautical pursuits section, but for now, lets hit the food.
Fresh Permit. You’ll never get it in the grocery, but it is a real treat. Super firm, very flaky and a smooth, almost buttery taste. Because I happened to have a number of different ingredients, I rocked it out three different ways.
Main course was grilled up, nice and easy (so that it was almost medium rare when I took it off), then a simple balsamic sauce (equal parts balsamic and olive oil in bender, salt and pepper and a tablespoon of Dijon mustard…blend it till smoooooooth), hit it with some fresh tomatoes, and feta cheese. The creamy Feta with the tang of the balsamic combine with the sweetness of the tomato to be the perfect flavor when you take a bite of the firm grilled seared fish. In my opinion, this flavor combo wouldn’t work if the fish wasn’t grilled with some marks on it. It’s just this huge hit of simple, but familiar flavors all coming together at the perfect time.
Just for fun: Permit Ceviche. I did the usual lemon/lime mixture, but I wanted to crank it up a notch and added some coconut water as well as oil, just a little bit of cayenne pepper and sugar. Then a few avocado chunks to offset how firm the fish is and provide some creamy goodness. the busted coconut seemed like the best place for it. And last but not least, the Permit sashimi. Honestly, not my fav. It is way too firm for me. This stuff is definitely better cooked.
Overall, this was a fantastic meal, especially because it was so simple. It just goes to show, that even when you’re tired from being in the boat all day, you can still whip up a killer meal.