We started at good ole faithful, Twin Cove but it was way too stormy for even an extreme snorkel. After Twin we worked our way north toward the airport. After a few wrong turns and dead ends we wound up at the old dock at the far end of Alabaster Beach. J tossed about the spinning rod for a little while, until a torrential downpour forced him to hide in the car. After that we decided we would try to find the cove at the tip of James Point again since we were unsuccessful a few days earlier and it was not far from the airport. Our first attempt did not take us to the cove but it did take us to really nice spot to get view of the cliffs. The water was raging and the waves put on a pretty spectacular show as they slammed against the rocks. We moved on pretty quickly and after a little more wandering we finally found the cove. It was still way too rough to snorkel but it looked like it might be a nice spot for a calm beach day. We never did get an opportunity to come back again, maybe next year. Just down the beach there were about 10 hard working men hauling buckets full of rocks. They were filling up the buckets with mid-size symmetrical rocks from all around the beach and then dumping them in a huge pile at the end of the road. We guessed they were probably going to be used for home construction, and as we were leaving a big truck was coming up to collect them.
D & S arrived right on time and were ecstatic to be back "home" on Eleuthera. They had a very very long series of flights. They took the red-eye out of MT at 7pm the night before, had a few hour layover in FLL then directly on to the flight to GHB. S thought that they be able to sleep better on the red-eye if they both had isle seats, but she accidentally picked the ones behind the exit rows not realizing they did not recline. I don’t think either of them had slept at all in about 30 hours. To top it all off I had texted them to say they served cocktails on the flight and that it had a restroom, but it turned out that was only on the larger weekend flights, not the weekday ones, oops. They were pretty darn happy when they walked out of the airport and we immediately took their bags and handed them ice cold Kaliks.
Here is the recipe. We pretty much wing it when it comes to cooking so I am just estimating how much of each ingredient I use. Feel free to modify to your own tastes, we like things hot.
1-2lbs Fresh fish fillets: (grouper, snapper, lionfish, etc) seasoned with lime juice, chili powder and old bay.
Let sit and marinade while you prepare the rest of the toppings.
1 cup mayo
1/2 bird or goat pepper finely chopped
Juice of 1 lime
1/2 tsp oregano
1/2 tsp dill
1/2 tsp cumin
1/2 tsp chili powder
Chop approx 5 large tomato's, about 4-5 cups
1/2 bird or goat pepper
Juice from 1/2 lime
1-2 Tbsp finely chopped onion
1/2 tsp Chili powder
1/8 tsp Cumin
Salt to taste.
grill or pan fry the fish until flaky and break into mid sized pieces.
Put a couple of pieced of fish in a tortilla shell and top with white sauce, spiced tomatoes, thinly sliced cabbage and avocado slices (if you can find them).
I found soft taco sized flour tortillas at Burrows in the standing freezer closest to the register. The only place we saw avocado's was at the roadside fruit and vegetable stands.