Billy played in a golf tournament that took us to the exclusive (it’s not that exclusive, cuz they let the Lindsays in!), Ocean Reef Club, in North Key Largo. It's about an hour and a half drive south of our home.
The Ocean Reef club was established by Minneapolis developer, Morris Baker, as a fishing camp and lodge in 1945. It has grown over the years into the family friendly, self-contained community it is today. Morris' family was bought out and now it's the property owners who operate the club.
The guys say the golf course is impecable. Their is also a marina, church, shops, restaurants, and an airport (for those of you who have your own jet).
This is our room at the Inn.
Yes, that is the giant hat that I wear to the beach. Firstly; I burn. Secondly; I look great in a big floppy hat. Just sayin'.
Apparently they think I should work out while I am enjoying my relaxing weekend. Not a chance!
I’m not even turning the ipad on this weekend!
Our room has views of the Atlantic…
Yes it is overcast, but it's still hot!
And the lagoon.
There are tons of fun things for this kids to play on at the lagoon.
I thought it prudent to leave my camera in the room while taking a guided kayak tour through the mangroves that are seen across from one of the pools.
To get to the pools at Buccaneer Island one must cross the toll bridge. The little toll taker's fee is a pat on the head and a scratch under the chin. I'm not superstitious, I pay the fee.
Hmm...wonder how the superstitious people get to the pool?
I have proof that I was up before sunrise! No, really I took this picture!
Sebastian came to see me off. Good-bye little friend. Hope to see you next year.
Billy’s team came in at a close second place, so that meant shopping in the pro-shop with his winnings, woo hoo!
I sure hope this wasn’t a friend of Sebastian’s.
Liberally coat the fish fillets with olive oil, season with salt and pepper. My fish has the skin removed, but if your fish has skin, that is fine.
Sauté the fish in a hot pan for 3 minutes or so. The fish becomes opaque as it cooks. Look at the side of the fish, this is ready to turn if you like your fish done to medium.
You can see that one of my pieces of fish did not have enough oil on it, and it stuck to the pan. I show you my mistakes so that you won’t do the same.
When the fish has cooked about 2 minutes on this side, add the chicken broth, and squeeze the juice of half a lemon in the pan. Reduce the liquid by half.
Turn the heat off, remove the fish and add the butter…(I should have removed my fish first, it is easier to incorporate the butter.)
And the watercress.
Pour the sauce and the watercress over the top of the fish.
12 oz Sea bass fillet, or another meaty white fish such as halibut fillet; cut into two portions
1 Tbsp Olive oil
Salt and pepper
½ cup Chicken stock, low sodium
1 Tbsp Cold butter
½ cup Water cress (or 2 Tbsp. of flat leaf parsley)
1. Heat a heavy bottomed skillet over medium high heat.
2. Coat both sides of the fish liberally with the olive oil, and season with salt and pepper.
3. Put the fish in the hot skillet. If the fish has the skin on it, then put it skin side down into the skillet to cook first. Cook for about 3 minutes.
4. Gently turn the fish over to cook about another 2 minutes.
5. Add the chicken stock to the pan, and squeeze the juice of ½ a lemon into the pan.
6. Allow the stock to reduce by half, this happens quickly.
7. Turn the heat off; remove the fish from the pan.
8. Whisk the cold butter into the sauce.
9. Add the water cress.
10. Pour the sauce over the fish.