My first morning on the ranch
The previous weekend I had passed on a very small doe on public land. I was really looking forward to having 180 acres to myself. Friday night my friend and I scoured and set up a ground blind underneath some pines adjacent to a pond. I had 80 yards to my right of clearing before the fence and wood line which marks the property line. To my left front I had 40 yards of clearing to the fence and woods. Sunrise at 7:21 and I was in the blind by 6:05 Saturday morning. About 6:20 a big doe came in from my left. She kept
The previous weekend I had passed on a very small doe on public land. I was really looking forward to having 180 acres to myself. Friday night my friend and I scouted and set up a ground blind underneath some pines adjacent to a pond. I had 80 yards to my right of clearing before the fence and wood line which marks the property line. To my left front I had 40 yards of clearing to the fence and woods. Sunrise at 7:21 and I was in the blind by 6:05 Saturday morning. About 6:20 a big doe came in from my left. She kept glancing my way as she moved toward my right. A couple times I almost convinced myself she had antlers but knew it was the dark playing with me. I was fairly certain she was the 8 year old I was after. Just before legal shooting light I flipped my safety off (crossbow) and with that very loud click she bounded off about ten yards to my left, stopped and looked at me trying to figure out what was up. She walked to the left off my shoulder and out of site. She stopped at the corner of the woods, still on my side of the fence. She snorted at me three times which gave me goosebumps. Then she grazed her way back to the right and with 20 minutes till sunrise I took a very rushed shot. I misjudged the range and put the 40 yard reticle on a 28yard doe. I then yanked the bejezzus out of the trigger and put the bolt into some rock hard dirt. Broadhead broke as did the shaft and my nocturnal nock danced off. Totally blew that I thought as I collected up the pieces and gathered myself.
At 8:30 a trio of does walked passed just inside the wood line and fence. I watched them pass thru the fence and feed out of range and then go back down the draw the way they came in. About 3:30pm they returned but this time crossed the fence about 60 yards out to my right front. They worked their way down to the pond and I tracked them thru the scope but they were quartering to me and once in the water I had no angle. Eventually they came out of the water and exited about forty yards away working away from me at a good quartering angle. They stopped together and I waited for the largest to be clear. Again I failed to range and had an extremely poor body position to take a shot but I did and missed cleanly. Stupid I thought, these deer live her they would be back and sure enough about 6pm they came from the draw tracking along the fence line. They moved back and forth right to left and back to the right again. The biggest two kept an eye on me and I focused on being still and breathing. Suddenly the largest doe began moving to the fence head on. She kept looking at me but I wasn’t moving and kept the scope on her. She hopped the fence turned to my right and was quartering to me. She then turned back to the left presenting me a perfect 35 yard broadside target. I stopped breathing and pressed the trigger and WHAT THE HECK? All I saw was the flash of the nick and then saw it dance crazily to the left. I realized I had not put the crossbow stirrup outside the blind window and had put the bolt through the side of the blind. “Surely I missed again”, I thought but upon retrieving the bolt there was blood on it and plenty of blood on the ground. It was 6:20 and the sun would set in 20 minutes. I decided to give her thirty minutes and called a friend to let him know. He promptly jumped in the his truck to help me ( he is one of three great hunting mentors I have).
We tracked her for 300 yards, across a creek bed, through a button hook and up a spur where we lost the trail. We searched for an additional hour and called it off at 10pm and prepared to come back and search again the next morning. We picked up where we left off and found her trail again. We tracked hard, with Mike’s eyes definitely on fire as we picked up blood again and again. Things were feeling positive but I kept my hopes in check. We tracked her for about 100 yards and found where she left the woods to cross a more open wooded area that had been raked clean of pine straw and leaves. There were tracks everywhere as it was clear that someone was feeding deer in this spot. Eventually we found blood in a section of sand but could not find a definitive exit from that area. We searched the surrounding area for 90 minutes, following terrain, making concentric circles and going back over where the other had searched. She had simply disappeared and now it was raining. It made no sense that we could find no evidence of her leaving that sandy spot… I went home that day knowing we had done our due diligence and took the rest of the day off to think and recover mentally and physically. I welcome your thoughts and will share a theory from April Boone (renowned tracker and friend) if you are interested.
First miss of the day was just to the left of the tree
When put a carbon express piledriver into rock hard dirt
The last blood sign found
The last blood found
A Successful Hunt
Successful day in the woods yesterday. My entry was a little off but I managed to get set up before shooting light. I spent the morning on the opposite side of the field from the pictures. About 11 I climbed down and was up in the stand on the opposite side about 12:30. I climbed to about 36 feet to have shots above and below the tree limbs I hoped would help screen me. About 1245 two ATVs started rolling through the trails. This is illegal activity and after making sure they didn’t just pass through I called the military police dispatch and gave them locations and they sent someone out (they were 30-40 min away). I watched and heard the ATVs until about 2pm. By this time I was very frustrated, cold, and sore and thinking of calling it a day. I fought thru the frustration and told myself to stick it out. About 3:30 this little black faced doe walks in and starts feeding. I thought she was small as soon as she entered from about 37 yards out. She gave me plenty of good shots and was oblivious to me (I was downwind of her and 36 feet up in a pine). When she stepped in the taller grass I actually thought she bedded at first because she disappeared. None of her friends came with her. So after deciding to let her pass I pulled out the phone and took some snaps. I watched her for about ten-twelve minutes and the wind shifted slightly and she looked up at me. Whether it was the umbrella over head or just me in the stand she figured she needed to move on. This is my first year hunting and I walked out that evening feeling successful. My study of the area, my entry plan and my setup proved to work and I was provided an opportunity for success.
Beef Tenderloin Two Ways
What do you do when you are in your local Lowes Foods and you find a $130 cut of grass fed beef tenderloin at 50% off? You buy that sucker, take it home and dry brine it!! Then you ask you dig through recipes, ask for advice and suggestions, and get to work. At least that is what yours truly did. I settled on steaks and Beef Wellington cooked a few days a part. Here is how that went.
I trimmed the silverskin from the tenderloin and cut it in half, the half that was smaller in diameter I placed in a vacuum sealable container, sprinkled it with kosher salt, sealed it up and put it in the fridge where it would spend the next 96 hours. We will come back to that.
The other half got the same treatment along with some rosemary and Pennsylvania Pepper however it went into a vacuum seal bag for 24 hours.
After the dry brine worked it magic it was time to do use take advantage of some modern conveniences, chiefly my Anova Precision Cooker, a sous vide machine, aka the hot tub time machine aka HTTM. The sealed bag went into the HTTM for 3 hours at 130F. When time was up I put the beef, still in the bag, in an ice bath, because strangely, my wife and daughter seemed to be taking a long time 'shopping'. No matter. A quick ice bath and then into the fridge to hold. When I received the text that they were on their way home I started the Kingsford and prepped the Weber. Thirty minutes later the ladies walked in, the grill was hot and I started to slice the tenderloin into steaks and give them a healthy dose of Oakridge BBQs Santa Maria Steak Rub. I made sure to save the drippings to make gravy with later in the week. Here is what they looked like before going on the grill.
I walked out the door saying, dinner will be served in six minutes. Please finish the salad", and headed out to the Weber. I use my GrillGrates with the flat side over the SlowNSear and the raised grill mark side on the indirect heat side of the Weber. This gives me a consistent sear across the meat, grill marks are pretty, but they aren't giving you as much flavor as you deserve. Trust me on this. Bam, I was back inside carrying a plate full of what would be the most tender steaks I have ever eaten. I have had $100 plates of ribeye and porterhouse and some of America's top steak houses. I killed them, this beef was top notch. Steak and salad no need for taters that night.
And fast forward to Saturday...Remember that other half of the tenderloin we left to dry brine so long? It is time to bring it out. Note the difference in color in the before and after pictures.
Now it was time to put a generous coat of fresh ground Pennsylvania Pepper, rosemary, and a sprinkle of Santa Maria Steak Rub on and vacuum seal this beast. It went into the HTTM at 130F for 3 hours as well. When it came out I added the drippings to those I reserved from the steaks earlier in the week, plucked the larger bits of rosemary off the beef, and gave the tenderloin a quick sear in olive oil in a pan. I pulled the steak out and immediately brushed it with a stone ground mustard that had a touch of horseradish in it. Next it was time to wrap the tenderloin with prosciutto, Gordon Ramsey's recipe called for Parma Ham but we did not find any so we sent in a sub. I laid the prosciutto down, ground some PA pepper over it and wrapped it tightly around the beef, sealing it. It went into the fridge to set. While the beef set I worked on the mushroom stuffing, 8 ounces of regular button mushrooms and 8 ounces of baby portobellos went into a food processor with salt, PA Pepper, turmeric, thyme, and celery seed. Then the mushroom mix went into a pan to get as much water out as possible. I set the mushroom mix aside to cool in a container raising one end so that any remaining water would drain to the end. It was time to pull out the puff pastry. As it turned out, I had just enough pastry to cover the beef (lesson learned). I laid out the pastry dough, spread the mushroom mixture on it evenly and wrapped it tightly around the tenderloin making sure to seal the ends tight. Then it went into the refrigerator to set until it was closer to dinner time. I took the drippings from searing, added the reserved drippings from the HTTM cooks, added water, worcestershire, salt and beef stock and whisked in some flour along with some red wine. I also had some leftover mushroom mix so I added that as well. Once those ingredients had married but not yet thickened, I put it all in a blender to smooth out the texture. I vacuumed sealed corn on the cob with tarragon and butter and set the HTTM to 184F. I turned the oven to 420F. When they both reached temperature the wellington received an egg yolk wash and generous dusting of sea salt and it went into the oven. The corn went into the HTTM. The corn came out 30 minutes later and went into a pan to be seared, caramelizing the sugars in the corn and making it the perfect bite. After the corn finished (five minutes) the wellington was ready and it was time to serve dinner at the table for a proper family meal.
Invest in Yourself
You're your own biggest asset.. we all have a ton of potential.. most people go through life using a very small portion of their potential.. so anything you can do to better yourself.. (Continuing education, read more, go to seminars, learn of the new technology in your field, etc.).. that's the best investment you can make..
"The best investment you can make is in yourself" -Warren Buffet
Image from http://www.carltoti.com/
How Lucky am I!!
was sitting on my couch the other day, watching the birds drink from the fountain, and thinking about how very lucky I am. Well, to be honest, I was feeling a little frustrated
I was sitting on my couch the other day, watching the birds drink from the fountain, and thinking about how very lucky I am. Well, to be honest, I was feeling a little frustrated with my back issues, and trying to just relax and focus on positive things. That led to thinking about how lucky I am.
One of those things that make me very happy and feel very lucky is that I have been asked to officiate the wedding of our friend Lara and her fiancée Derek. I am very excited and humbled about and by this. They are a wonderful couple who have known each other for a long time. They have the foundation required for durable and enduring marriage. The last ceremony I was an officiant at was a contemporary agnostic one. This one will be a traditional and Christian
ceremony. I love having the flexibility to meet the needs of each couple because each couple is unique and each ceremony should be unique and special. It is very rewarding to be able to help make this day exactly what the bride and groom want.
I am looking forward to announcing the bride and groom as Mr. and Mrs. for the first time in front of their friends and family, it is such an honor.
Independence Day 2017
Today was not your typical backyard barbecue. We spent the day catching up on odds and ends, for me that included building this site. I guess that's what happens when a holiday falls midweek. But fear not for the grill was fired up! Six pounds of choice ribeye would lay across the well seasoned grates, a fate they had been preparing for while they dry brined the last 48 hours. A few hours of cherry wood smoke and 225F heat from Kingsford charcoal and it was time to sear the beast. After searing it was back to the indirect side of the Weber until that magic number showed on the thermometer. BAM! Perfection! By the way. No sides on my plate today...just protein.
You Have it All
Greatness/Happiness/Success is not measured by money or statue.. This is evident when the rich and famous commit suicide. In everyone's eyes they have it all.. but in there's they don't.
If you have a roof over your head, a warm bed to lay your head, a significant other, clothes on your back, food to eat, a family that loves you, friends/family you can cut up with, and kids that love you for you and look up to you and want to spend time with you...
You my friend have it all..
What you sow determines what you reap
What you feed your mind will shape your future...
What you feed your mind will shape your future..
If all you do is take in garbage, guess what your future is going to be???
Commit to feeding your mind with successful thoughts.. and surround yourself with people that share your same ambitions.. and your future will be bright!
When you push through...and you will...
If you can get through the things you hate doing.. (Getting up early, getting out of bed when you don't feel like it, studying, reading, running, working out early before work.. or later after work).. and you do them anyway... On the other side is GREATNESS!
Image courtesy of https://appirio.com/
Sunday Night Bachelor Night: Meat and Potatoes
The morning glories were showing out when I picked tomatoes, basil, and peppers this morning. Click it for a larger view.
The ladies are out of town for a couple of weeks, living us men at home to fend for ourselves. Easy enough. Meat and potatoes it is! I took a flank steak out of the freezer last night and put it into the refrigerator to defrost. This morning it went into an ice bath for a rapid defrost and then back into the fridge to lay in a bath of Oakridge BBQ Game Changer Brine. This was not a prime cut of meat and demanded a marinade. Oakridge is indeed a game changer. I use it every time I cook chicken breasts or pork...period...and most everything else too. Two hours of brining and it was time to come out of the fridge. I dusted it with rosemary, cherry wood smoked salt, and Pennsylvania pepper and vacuum sealed it. Into the Anova (sous vide aka the hot tub time machine aka the magic hot tub) it went for 4 hours at 125F. I grabbed some yukon gold potatoes and quartered them. They went into two vacuum bags with rosemary, oregano, kosher salt, Pennsylvania pepper, and a big chunk of Kerry's Gold salted butter (the best damn butter in the world!!). The taters joined the beef in the magic hot tub for three hours and then they went into the oven at 400F (it was too dang hot to light charcoal!!) Given that I woosed out on the Weber I grabbed a pan, through some Kerry's Gold in it along with some leftover board sauce and some banana peppers I picked this morning. Once the butter clarified, I pulled the beef from the tub. Turned up the pan and braised then seared the flank steak. When it was done the potatoes were too. Sliced up a 'mater I picked this morning, grabbed a paper plate and yelled, "Supper's ready!"
Cornell BBQ Chicken Sauce
Cornell Barbecue Chicken Sauce courtesy of @gcdmd from pitmaster.amazingribs.com
Yield: About 3 1/3 cups
This is the famous barbecue sauce created at Cornell University's Farm Home Extension in the 1950's.
Ingredients
2 cups vinegar
1 cup oil
1 egg
3 tablespoons salt
1 tablespoon poultry seasoning
Black pepper to taste
Directions
Put ingredients into a blender and blend until smooth. Marinate chicken in sauce for at least 1-2 hours
Trinity Church's BBQ Chicken Mop Sauce
Trinity Church BBQ Chicken Sop courtesy of @gcdmd from pitmaster.amazingribs.com
Yield: One Gallon
Ingredients
1/2 Gallon Vinegar
1/2 Gallon Water
1 Cup Mustard
1/2 Cup Worcestershire Sauce
1 Cup Oil
1/4 Cup Salt
1/4 Cup Pepper
1/2 cup of onion
1/2 cup lemon juice
Directions
Mix all except onion and lemon juice together in a large pot:
Then, puree onion and lemon juice together (use food processor or blender or chop onions very, very fine – this is the most important part).
Add to mix and simmer for 1/2 hours; then, keep warm.
Cuban Style Stuffed Pork Tenderloin
This recipe should serve 4-6 people
Ingredients
- 1 (1 lb) pork tenderloin, trimmed
- 2 tablespoons Dijon mustard, whole grain
- 1⁄3 cup fresh cilantro
- 3 thin swiss cheese slices, halved
- 1⁄3 cup bread and butter pickles, chopped
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon black pepper
Directions
- Preheat grill to medium-high heat.
- Cut a lengthwise slit down the center of the tenderloin two-thirds through the meat.
- Open halves, laying tenderloin flat.
- Place tenderloin between 2 sheets of plastic wrap.
- Pound to 1/2 inch thickness using a meat mallet, or heavy skillet.
- Spread Dijon mustard evenly over pork; sprinkle with cilantro.
- Arrange Swiss cheese slices and bread and butter pickles over pork in a single layer.
- Roll up, starting with the long side, and secure pork at 1 inch intervals with twine.
- Sprinkle evenly with salt and pepper.
- Place the pork on a grill coated with cooking spray,.
- Grill for 22 minutes, or until a thermometer reaches 155 degrees Fahrenheit internally, turning after 11 minutes.
- Remove from grill.
- Let stand covered for 5 minutes.
- Cut into 12 slices.
Beerlicious Baseball Burgers
This recipe is from Ted Reader - The King of Burgers
Add 1/4 cup beer and 1/4 cup + 1 tbs of your favorite burger seasoning (I used BBBR) to 2# of 80/20 burger
Mix it all up by hand. Make baseball size balls of meat, put them in the fridge for 60-90 minutes.
Now take a 1/4 cup beer and 1/2 cup of your favorite BBQ sauce and whisk together and then hold it in fridge.
I use a Weber kettle and SNS to set up two zone. You can go low and slow to start or hot and fast it all depends on your schedule. I went hot and fast tonight and so I used a combination of Kingsford Blue Bag (KBB) and Cowboy Lump. The lump burns hot and fast. Put the burgers on the indirect side and baste with the sauce. Come back when they are about 80F internally and baste other side. When they hit 115F baste and sear. After searing baste again and move them back to the indirect side and let them come up to 160. Baste again, add cheese and set over direct heat until the cheese molds around the ball. Pull off and serve immediately. Use big soft buns and wear an old short or bib. Another trick is to put the top side of the bun on the bottom because it will catch more juice than the bottom end.
Serve the burgers with all the normal stuff, lettuce, maters, onions, pickles but you will quickly find that they want stack well but it can be done.
Chicken Gyros with Tomato Tzike
Sauce
1 cup plain Greek yogurt
2 tablespoons finely chopped fresh mint leaves
1 tablespoon extra-virgin olive oil
1½ teaspoons fresh lemon juice
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 cup finely chopped tomato
½ cup finely diced English cucumber
Marinade
3 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
1 tablespoon dried oregano
1 garlic clove, minced
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
⅛ teaspoon crushed red pepper flakes
Other
1½ pounds chicken breast tenders
1 small red onion, cut crosswise into ½-inch slices
Extra-virgin olive oil
6 flat breads or pitas
Instructions
In a medium bowl whisk the yogurt, mint, oil, lemon juice, salt, and pepper. Add the tomato and cucumber and stir to combine.
In a large bowl whisk the marinade ingredients. Add the chicken to the bowl and toss to coat evenly. Marinate at room temperature for 30 minutes.
Prepare the grill for direct cooking over medium heat (350° to 450°F).
Lightly brush the onion slices on both sides with oil. Remove the chicken from the bowl, letting the herbs cling to the chicken. Discard the marinade. Grill the chicken and onion slices over direct medium heat, with the lid closed, until the meat is firm to the touch and the juices run clear, and the onion is tender, 6 to 8 minutes, turning once. Remove from the grill.
Warm the flat breads over direct medium heat until lightly charred, about 2 minutes, turning once or twice.
Layer some chicken, sauce, and onion inside the flat breads and serve warm or at room temperature.
Japanese Potato Salad
Ingredients
- 1 1/2 pounds russet potatoes, about 3 large potatoes, peeled and quartered
- Kosher salt
- 2 Persian cucumbers, thinly sliced crosswise
- 2 teaspoons rice wine vinegar
- 6 tablespoons homemade or store-bought Japanese mayonnaise, such as Kewpie
- 1/2 teaspoon Japanese hot mustard
- 1 small carrot, quartered and thinly sliced crosswise
- 1/4 red onion, thinly sliced
- 2 hard boiled eggs, chopped
- 1 scallion, white and light green parts only, chopped
Directions
Place potatoes in a large pot and add enough cold water to cover by 1 inch. Season generously with salt, set over high heat, and bring to a boil. Reduce to a simmer and cook until potatoes are easily pierced with a fork, 10 to 15 minutes. Drain potatoes and transfer to a large bowl. Let cool.
Meanwhile, place cucumbers in a bowl and sprinkle 1/2 teaspoon salt. Mix well, then let stand for 10 minutes. Drain any accumulated water, then gently squeeze cucumbers with paper towels to blot up any excess liquid.
In a small bowl, stir together rice vinegar, mayonnaise, and hot mustard until well mixed.
Mash potatoes with a masher or a large fork, allowing some small lumps to remain. Add cucumbers, carrots, onions, eggs, scallions, and mayonnaise mixture. Mix well and season with salt. Serve right away. The salad can be refrigerated up to 1 day.
Habanero Honey BBQ Sauce
Ingredients
1/2 Cup Kraft's Slow Simmering Original BBQ Sauce or your favorite
2 TBS Honey
1/2 Teaspoon Habanero Death Dust from Oakridge BBQ
Directions
Whisk all ingredients in a glass or non-reactive metal bowl. Taste, adjust to desired heat, sweet, tangy levels.
Transfer to a jar or serving container.
Put it on everything, it is exceptional on pulled pork.
Big Bob Gibson's White Barbecue Sauce
As shown in the watermark this photo is the intellectual and real property of Richard and all credit goes to him. The picture can be found on this site.
Prepare to amaze your friends and family. A hint, as long as you know that nobody has a food allergy I would suggest not telling them the ingredients until after they taste this. Some people freak out about mayo. They are strange, we love them regardless, heck, I married one of these people, but she loved this when I made it.
Next you can find this recipe all over the internet on a lot of sites and even purchase it from Bob Gibson. My go to site and one that I have a paid subscription to is amazingribs.com and I got the recipe from the free portion of that site. You can see it HERE. I keep this sauce in our fridge at all times now.
Makes. 1.5 cups of sauce, enough for 2 large chickens or 3 Cornish game hens, which serves 4 to 6 people
Takes. 10 minutes for the sauce, about 45 minutes to cook the meat
Ingredients
3/4 cup mayonnaise
1/3 cup apple cider vinegar
1/4 cup lemon juice
1/4 cup apple juice
1 tablespoon powdered garlic
1 tablespoon prepared horseradish from a jar (either in vinegar or creamy)
1 tablespoon coarsely ground black (I use Aleppo or Spices Inc's PA Pepper) pepper
1 teaspoon mustard powder
1/4 teaspoon salt
1/2 teaspoon finely ground cayenne pepper (can omit if substituting Aleppo for black pepper
Method
1) Whisk together all the ingredients in a large bowl and refrigerate in a jar for at least 2 hours, if possible, to allow the flavors to meld.
2) When the chicken comes off the grill dunk it in the sauce or baste the chicken with the sauce.
3) Make sure there are plenty of napkins
4) Prepare yourself to humbly accept the accolades
5) If you wanted to discuss something but not really get any feedback, now is the time because nobody will be talking during the meal; they will be eating!
Vidalia Onion and Lump Blue Crab Salad
This is a Paula Deen Recipe
Ingredients
- 1/2 cup white wine vinegar
- 1/4 cup sugar
- 1 pinch salt
- 1 pinch pepper
- 1 medium Vidalia onion, (or other sweet onion) thinly sliced
- 1 medium cucumber, peeled. seeded and thinly sliced
- 1 medium tomato, diced
- 1 medium yellow tomato, diced
- 1 lb fresh lump blue crabmeat, picked clean of shells
- 1/4 cup virgin olive oil
- 4 green onions, thinly sliced
- 4 large basil leaves, chopped
- lettuce, for serving, optional
Preparation
In a large bowl, whisk together the vinegar, sugar, salt and pepper. Add the Vidalia onion and cucumber. Marinate for 1 to 2 hours at room temperature.
To the bowl, add the tomatoes, crabmeat, olive oil, green onions and basil. Toss gently. Serve on a bed of lettuce or drain slightly and serve "naked".
Grilled Salmon or Halibut
Recipe from http://southernfood.about.com/od/freshsalmonrecipes/r/bl10630b.htm
Prep Time: 10 minutes
Cook Time: 10 minutes
Marinate: 120 minutes
Total Time: 140 minutes
Yield: 4 Servings
Ingredients
4 salmon steaks or fillets
Marinade:
juice of 2 lemons, about 1/4 cup
1 teaspoon lemon zest
1 tablespoon fresh chopped dill or 1 teaspoon dried dillweed
1 clove garlic, minced
Preparation
Place salmon in a shallow, non-reactive dish. Combine marinade ingredients; pour over salmon. Cover and refrigerate for 1 to 2 hours.
Remove the salmon from the marinade and pour the marinade into a saucepan and bring to a boil. Remove from the heat and set aside.
Grill salmon directly over medium coals, basting with the boiled marinade, for about 4 minutes on each side or until fish flakes easily.