Happy Father’s Day!
And if your Dad is anything like mine was, the last thing he wants to do on his special day is to sleep-in, be served breakfast in bed, recieve gifts of love and be relieved of all household and childrearing responsibilities for the day. As opposed to my Mother, who expected all that, and deservedly so.
My Dad’s idea of a great Father’s Day? He’d be left undisturbed as he puttered around all day in the basement, the garage, and the back and front yards of our home to fix-up, breakdown, search for, find, lose again, analyze, build, paint, hammer and generally tinker around with all the myriad projects he simultaneously had going on in all these locations (he was Gemini, June 10th).
Dad would culminate Father’s Day with a delicious BBQ cookout in the back yard for the family. Before we’d know it, the smell of grilled food would come wafting through the house and we’d know it was that time!
His favorite things to grill were porgies and red snapper with a splash of beer. Here’s the recipe:
2 lbs red snapper or porgies
4 limes, juiced
2 tbsp rub
2 tbsp vegetable oil
3 tbsp garlic powder
3 tbsp onion powder
1 tbsp black pepper
2 tbsp cayenne pepper
1 tsp salt
1/2 cup of your favorite beer (Dad used Miller beer)
1. Ensure fish is clean, in a bowl, rub fish with lime juice.
2. Mix rub with oil and beer and rub over fish. As they say on the islands “You mus’ put he down overnight” which means it’s best if you marinate your fish overnight in the refrigerator. Alternatively, marinate for at least one hour.
3. Wrap fish in foil and grill over hot coals on the bbq for about 30 minutes, turning occasionally.
Weather not permitting, (although my Dad would just put up a pup tent and continued BBQ-ing while we watched patiently from the kitchen bay window) as an alternativel, preheat the oven to 190°C / 375°F / and roast the fish for approximately 45 minutes.
4. Enjoy with cool potatoe salad, fresh green salad, red beans and rice and corn on the cob.