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Diving, fishing, cruising and gourmet dining along the atolls of Belize's barrier reef aboard "Sea Boots". Currently, we are offering special overnight diving packages at a rate of $300 US each! Let us take you out to Lighthouse Reef, Turnuff Atoll, or the Blue Hole for a unique
diving experience!. After arrival, our guests board "Sea Boots" for an immediate departure and day of cruising and partying. The casual itinerary and our knowledge of the area will allow
our guests to fish and dive the best spots at their leisure. Being able to cruise along the reef for diving and out side the reef for deep-sea fishing is an added advantage of being aboard "Sea Boots".
"Sea Boots", a 52-foot sport fishing boat has the unique ability to move inside the reef each evening to calm anchorage. Docking at Half-moon Caye can provide guests an opportunity
to visit Belize's first national monument featuring a booby bird sanctuary (currently managed by the Belize Audubon Society). D
iving, fishing, sunset cocktails and gourmet dining on fresh "catch-of-the-day" are included in our daily routine while out on trips. A favorite often included on the menu is Ginger Tuna Steak Seaboots does these custom trips in the summer and fall. If interested please
contact me. Click here to return to SeaBoots Main Page
Ginger Tuna
Tuna - well trimmed 3/4" steaks
Fresh Ginger - finely grated (enough to cover the bottom of your cast-iron skillet about 1/16" deep)
Worchestershire sauce
Soft butter
CapersMake sure that your tuna is at room temperature. Best, of course, is freshly caught tuna, but if your steaks have been refrigerated, ensure that
the center is no longer cold. Sautee finely grated ginger over medium-high heat until brown, slightly crisp and no longer sticky.
Make a sauce from soft (almost liquid) butter and Worcestershire sauce. Generously coat the tuna. Increase heat to maximum and add steaks. Sear until cooked less than a quarter of the way through, then
turn and cook the other side the same. Add Worcestershire sauce to brown one side which you will serve up on the plate.
Add a small amount of capers and their liquid to the sauce. Allow to sizzle briefly, then remove from heat. The tuna will continue to cook after removal from heat, so do not overcook. I prefer to serve
these steaks with the center still pink. Cover with the crunchy ginger, serve and enjoy! |
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