“Along with a few weekends, we plan three, five-day trips each
year,” says Black. “My favorite place is Pyramid Cove on San Clemente
Island.” It’s not a small undertaking to put together a multi-day trip
on a 25-foot boat, 65 miles offshore. The West Coast is exposed to the
full fetch of the Pacific with few places to hide from the weather, and
nowhere to stop for supplies once out. But one of his favorite things
in boating is planning for the trip, provisioning, and working out the
navigation. He puts aboard 50 extra gallons of gas and lots of ice and
water. “You can’t forget anything because there’s nowhere to stop.”
The quintessential optimist, Black only stocks two steaks (for the first
night) and lots of produce. After that, it’s all up to him and his friend
to catch enough for fish tacos, ceviche, a fish fry, and maybe even
some chowder — all cooked aboard, fresh from the sea. He can recall
every detail of every trip and what he cooked.
His fishing-inspired recipes appear on the Sheraton menus, as well
as in fishing magazines and the websites he writes for, and he’s cooked
for celebrities such as Richard Dreyfuss, Arnold Schwarzenegger, and
Hal Holbrook and the late Dixie Carter (two avid sailors themselves).
Lobster with avocado salad, and salmon with braised cabbage and red
wine sauce are some original recipes he’s published. He likes to use
local yellowtail, dorado, and halibut. With one of his children off to
college soon, he’s put his next boat purchase on hold. “I’d really like
one more Boston Whaler, a 27-footer with good deck space,” he says.
“But college first.” Instead he says he intends to continue enjoying
Sweet Revenge for quick getaways. — ZUZANA PROCHAZKA
To see Steve’s exclusive recipe for BoatU.S. turn to page 41.
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