{"id":9216,"date":"2016-02-09T11:58:52","date_gmt":"2016-02-09T18:58:52","guid":{"rendered":"http:\/\/www.loscabosguide.com\/blog\/?p=9216"},"modified":"2016-02-09T12:38:07","modified_gmt":"2016-02-09T19:38:07","slug":"jcs-baja-amber-jack-spice-rub","status":"publish","type":"post","link":"https:\/\/www.loscabosguide.com\/blog\/2016\/02\/jcs-baja-amber-jack-spice-rub\/","title":{"rendered":"JC,s Baja Amber Jack Spice Rub"},"content":{"rendered":"

From The Admirals Kitchen!<\/strong>
\n AmberJack Spice Rub?<\/strong><\/p>\n

Ingredients<\/strong>
\n1 (1-pound) amberjack fillet
\n1 tablespoon paprika
\n2 teaspoons onion powder
\n2 teaspoons garlic powder
\n1 teaspoon dried thyme
\n1 teaspoon dried oregano
\n1 teaspoon black pepper
\n1\/2 teaspoon ground red pepper<\/p>\n

Preparation<\/strong>
\n1. Cut fillet into 4 equal pieces. Combine paprika and next 6 ingredients in a small bowl; stir well. Dredge fish in spice mixture; let stand 5 minutes.
\n2. Coat a large cast-iron skillet with cooking spray; place over high heat until very hot. Add fish, and cook 3 minutes. Turn fish, and cook 3 to 4 additional minutes or until fish flakes easily when tested with a fork. Fish should look charred. (You may prefer to do this procedure outside due to the small amount of smoke that is created.)<\/p>\n

Grilled Amberjack Sandwiches with Spicy Tarta!<\/strong><\/p>\n

Ingredients<\/strong>
\nFour 4- to 6-ounce amberjack fillets, cleaned of all skin and bones ( mahi does well as a substitute)
\n2 tablespoons olive oil
\n2 teaspoons fish rub, such as Emeril’s Fish Rub
\n1 cup mayonnaise, homemade or store-bought
\n2 tablespoons minced fresh cilantro or dill
\n2 tablespoons dill pickle relish
\n2 teaspoons minced garlic
\nSea salt and cracked black pepper
\n1 to 2 tablespoons hot sauce of choice, preferably Louisiana-style or Sriracha
\n4 medium hamburger buns or rolls of choice
\n4 large leaves romaine lettuce<\/p>\n

Directions<\/strong><\/p>\n

Heat a grill or grill pan to medium heat.<\/p>\n

Brush the fillets with the olive oil and sprinkle on all sides with the fish rub. When the grill is hot, place the fillets evenly spaced on the grill. Cook until the fish is just cooked through, about 5 minutes per side. Flip only once if possible.<\/p>\n

While the fish is cooking, combine the mayonnaise, cilantro, relish, garlic and a sprinkle of salt and pepper in a medium bowl. Start with a generous tablespoon of hot sauce, then stir and taste to assess the heat. If more is preferred, add up to 1 more tablespoon. Set aside.<\/p>\n

Slice the buns and place face-down on the grill until toasted, or toast in the oven. Spread the desired amount of the tartar sauce, around 2 tablespoons, on the top half of each bun. Place the grilled fish on the bottom halves.<\/p>\n

If desired, quickly grill the romaine leaves until some light charring occurs. Top each sandwich with 1 leaf and enjoy!<\/p>\n

Steak-like fish, such as amberjack or mahi, indicate their doneness as the sides turn white. Once the sides are white a little over halfway, flip the fish.<\/p>\n

JC,s Baja Bloody Mary!!<\/strong>
\n THE CLASSIC BLOODY MARY FOR CABO FISHERMAN<\/strong><\/p>\n

While the origin of this popular brunch cocktail is debatable, the Bloody Mary\u2019s staying power leaves no question. The Bloody Mary is a vodka-soaked nutritional breakfast and hangover cure all in one. What else can you want?
\nINGREDIENTS<\/strong><\/p>\n\n\n\n
Celery salt<\/p>\n

Lemon wedge<\/p>\n

Lime wedge<\/p>\n

Premium Vodka<\/p>\n

Tomato juice<\/p>\n

Tabasco Sauce<\/p>\n

Prepared horseradish<\/p>\n

Worcestershire sauce<\/p>\n

Celery salt<\/p>\n

Ground black pepper<\/td>\n

<\/td>\n1<\/p>\n

1<\/p>\n

2 oz<\/p>\n

4 oz<\/p>\n

2 dashes<\/p>\n

2 tsp<\/p>\n

2 dashes<\/p>\n

1 pinch<\/p>\n

1 pinch<\/p>\n

1 pinch<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

SmPour some celery salt onto a small plate.
\nRub the juicy side of the lemon or lime wedge along the lip of a pint glass.
\nRoll the outer edge of the glass in celery salt until fully coated.
\nFill with ice and set aside.
\nSqueeze the lemon and lime wedges into a shaker and drop them in.
\nAdd the remaining ingredients and fill with ice.
\nShake gently and strain into the prepared glass.
\nGarnish with a celery stalk and a lime wedge.
\noked paprika<\/p>\n

BEWARE:<\/strong> Please beware of the guys in the street selling boat charters. If you wait till the day you are fishing and go to the dock where your boat is many times people will mislead you to another boat or dock trying to put you on a boat that was not meant for you. You need to have a person guide you to your boat, who is from a reputable charter company. This way there is no confusion or misleading. Please remember when renting Sport fishing boats in Cabo that you rent your boat from reputable and established business. Walk into a fishing fleet office and ask questions about what you are getting and what are the costs? You don’t want to rent boats from vendors in the streets and you do not want to book through shady websites offering you the world. Check through travel forums about reputable fishing fleets to deal with. Look for testimonials about the fleet your booking, your charter with. Ask about what will the boat be supplying? Will it include beverages or lunches? How much does it cost to fillet your catch? Check to see if charter boat is insured? Ask about getting your catch smoked? Check cost of a fishing license. These are just a few things to consider when booking your charter boat. We will be talking more about this in the next weeks fishing report. Until next time good fishing and we hope to see you in Cabo soon. Come by the office here in Cabo and get all the latest up to date fishing report. http:\/\/www.jcsportfishing.com<\/a> http:\/\/youtu.be\/tSXN6pifQyQ<\/a><\/p>\n

 <\/p>\n

 <\/p>\n

\"jcs-sportfishing-cabo-logo2\"<\/a>Craig Leonard
\nCresta Del Mar Homesites\/Homes
\nCentury 21 Los Cabos Real Estate
\nEmail: caboluxuryhomes@gmail.com<\/a>
\nWebsite: http:\/\/www.vacationrentalsloscabos.com<\/a>
\nCell\u00a0 Dialing From U.S.\/CAN Cell 011 52 1 624 160 9039
\nOffice Dialing From U.S\/CAN 011 52 624 145 8631
\nHome Dialing From U.S\/CAN 011 52 624 105 1458
\nDialing Locally Cell 044 624 160 9039
\nOffice Locally 145 8631
\nHome Locally 105 1458<\/p>\n","protected":false},"excerpt":{"rendered":"

From The Admirals Kitchen! AmberJack Spice Rub? Ingredients 1 (1-pound) amberjack fillet 1 tablespoon paprika 2 teaspoons onion powder 2 teaspoons garlic powder 1 teaspoon dried thyme 1 teaspoon dried oregano 1 teaspoon black pepper 1\/2 teaspoon ground red pepper Preparation 1. Cut fillet into 4 equal pieces. Combine paprika and next 6 ingredients in […]<\/p>\n","protected":false},"author":16,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[840,597,649,650],"tags":[21,1481,364],"_links":{"self":[{"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/posts\/9216"}],"collection":[{"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/comments?post=9216"}],"version-history":[{"count":4,"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/posts\/9216\/revisions"}],"predecessor-version":[{"id":9220,"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/posts\/9216\/revisions\/9220"}],"wp:attachment":[{"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/media?parent=9216"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/categories?post=9216"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/tags?post=9216"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}