The next stop for the Carolina and her crew: The Bahamas
By Andrew Siebert
After wrapping up our tour of Maine, we headed south. It took us about five days to travel down the Atlantic coast of the US to arrive in the Caribbean seaport of Nassau.
Deep-sea fishing is a great way to pass the time and it really is an added luxury of travelling by boat. Tourists pay thousands of dollars to spend a weekend trying to catch some big fish, but we got to do it while en route to our next destination. Travelling at about 10 knots, we were able to drop lines off the back of the boat and we actually had a lot of success. I caught marlin, yellow fin tuna, wahoo and mahi mahi. We posed for a photo with the marlins then tossed them back, but we cooked and ate everything else.
It’s amazing to see the wildlife that is present in the ocean. Behind the boat, a pod of dolphins played in our wake and we even spotted humpback whales during our journey, but it’s not just the creatures of nature that are beautiful; spectacular sunrises and sunsets are most spectacular from the boat.
Though there is some downtime, its still business as usual for me. I’m up early to cook for the crew and, during this trip, I was preparing for when the guests arrived.
Knowing we had a five-day journey ahead of us, the planning began back in Maine. We have the means to store a lot of food on our luxury yacht. You may not have the space to do a big shop before you go, but there are a few things you can do to make the most of what you have.
Buy only what can be stored properly. Vegetables don’t need to go in the fridge. Lettuces and spinach are easily perishable. Wrap them in a damp paper towel and put in the fridge. That will increase shelf life and storage space.
If fresh herbs start to go brown, put them in olive oil to preserve them longer. Or better yet, grow your own. If your galley has a window, try growing small batches of herbs in the windowsill where they will get some light.
Make fresh berries, like strawberries and blackberries, last longer by washing them in a solution of eight parts water to one part distilled, white vinegar and place them in an open container in the fridge. You should get a few more days out of them.
After we arrived in Nassau, our guests boarded. They spent ten days with us travelling the islands of the Bahamas. We cruised to Great Abaco, Eleuthera, the Exhumas, Rocker’s on Cat Island, Long Island and even spent some time in Turks and Caicos.
There were many highlights of the trip, but there are definitely some must-dos while in the area. Tendering in to feed the swimming pigs in Exhuma is a neat experience, only to be beat by the sight of nurse sharks beaching themselves on a dock, waiting to be fed at Staniel Cay.
Grilled Mahi Mahi with Lemon Garlic Mango Aioli
- 4 Mahi Mahi fillets (dorado or dolphin fish are the same)
- Salt and pepper
- Olive oil
- 1 Tbsp roasted garlic
- 1 lemon, juiced
- ¼ cup olive oil
- 1 egg
- Splash honey
- Salt and pepper to taste
- 1 mango, finely chopped
- Season fish with salt and pepper.
- Drizzle hot frying pan with olive oil.
- Sear fish about 3 minutes on each side or until nicely browned.
- Let rest on paper towels for 2 minutes and check that fish is cooked (crisp outside and slightly opaque in middle).
- In a blender, start with garlic and lemon juice and mix on medium speed.
- When incorporated, add the egg.
- With blender running, slowly add olive oil in a steady stream. The mixture should come together and thicken.
- Add honey and the salt and pepper to taste.
- Put a few leaves of your favourite lettuce on a plate.
- Add some garnish like cherry tomatoes and shredded carrots.
- Place the fish on the lettuce bed and drizzle with aioli.
- Top with diced mango.
This recipe is featured in the Winter 2017 Issue of Boats&Places.