(* or substitute 1½ tablespoons Thai red curry paste) Sauté onions, carrots and snow peas

in olive oil until limp, 4 minutes. Add rice, sugar and next 4 ingredients or curry paste, stir 4 minutes. Add shrimp, cilantro, basil and sesame oil. Stir until shrimp are hot to touch, 3 minutes. Garnish with chopped honey roasted peanuts. Serves 4.

I’ve never forgotten that fun evening

in Chile and sometimes wonder what happened to Charlie and Peter. It’s a good thing the sailing world is small for when we sailed into Raro Harbour last summer, both John and I admired the smart aluminum yacht from New Zealand. When the owner introduced himself as Charlie ex-Chiloe it was as if time stood still. Charlie had recently purchased Cicero in Auckland. She was the famed kiwi boat builder Chris McMullen’s personal yacht and now Charlie was basically single handing her from Australia to Chile, 8,000 miles against the tradewinds. A true sailor and his latest update proved it. The following recipes that I shared with Charlie are two of my favorites.

Sun-dried Tomato Tapenade

This easy tapenade gives a potent

boost of flavor to mild seafood such as wahoo or mahi and even coconut crab. 1 cup oil packed sun-dried tomatoes - undrained

½ cup pitted kalamata olives 2 tablespoon capers 2 tablespoon fresh lemon juice 2 garlic clove - chopped 2 teaspoons grated lemon rind Combine ingredients in a food

processor and pulse until minced or chop with a sharp knife until finely minced. Makes 4 servings.

Chili Lime Fish Tacos

1 batch lime, chili and onion relish 1 lb fish fillets

1 teaspoon minced garlic 1 teaspoon minced chives 1 tablespoon fresh thyme 2 tablespoons olive oil salt

1 medium ripe avocado ½ teaspoon garlic salt 1 cup shredded cheese 2 cups shredded cabbage 8 corn taco shells - heated according to package directions.

Marinate fish in garlic herbs and

olive oil. Season with salt. Cook on a hot grill for about 3 minutes per side. Mash avocado with garlic salt, spread on taco shells. Fill tortilla with cabbage, fish, cheese and top with relish.

Lime, Chili and Onion Relish

1 onion - peeled and chopped 2 cloves garlic - minced

½ hot pepper - seeded and chopped ¼ cup chopped parsley juice of 3 limes

2 tablespoons olive oil salt and freshly ground black pepper to taste

1 cup boiling water Combine the first four ingredients.

Stir in the lime juice and season with salt and pepper. Pour on the boiling water then cover and leave for five to 10 minutes Spoon over fish tacos.

This moth Amanda co-presents Mahina’s

Offshore Cruising Seminar in Seattle, April 3rd then again April 17th at Strictly Sail Pacific Oakland along with free presentations at the show. Details on mahina.com

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48° NORTH, APRIL 2010 PAGE 45

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