Ragin Cajun Fish Tacos | Block Island Times blockislandtimes.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from blockislandtimes.com Daily Mail and Mail on Sunday newspapers.
Category:
Erik popped out of his yellow Ford Econoline van after he rolled up next to me on the beach. With the exception of his long curly black hair he looked like a businessman in his burnt-orange, wide-lapelled suit jacket and tie, with bell-bottoms and platform shoes. He was the first guy I met when I ended up on Daytona Beach in 1975. Erik’s get-up made no sense, because he basically lived in a bathing suit, t-shirt and running shoes. Erik gestured for me to follow him to an open grill on the beach at the end of Silver Beach Avenue. When we got there he introduced me to a few guys who looked like they’d been expecting him. Erik emptied a bag onto a blanket. The grill was lit and we ate the prime steaks that he just boosted from the Winn Dixie on Atlantic Avenue. We ate in silence while watching the parade of pretty girls, and colorful traffic driving on the beach called A1A. Erik introduced me to Floyd, Terry, and a guy named Franny who were some of the wacky denizens of
2 days in Block Island Itinerary in July inspirock.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from inspirock.com Daily Mail and Mail on Sunday newspapers.
1 cup frozen peas, cooked to package directions
To make the dressing, combine all of the ingredients together in a large jar and shake, shake, shake! Keep refrigerated until ready to plate.
Heat the olive oil in a large nonstick skillet over medium high heat.
Pat the swordfish steaks dry with paper towels. Place the swordfish steaks, one at a time, in a large Ziplock bag and pound with a mallet to flatten to ¼” thickness. Season the fish on both sides with the salt and pepper.
Beat the egg in a pie plate or shallow baking dish. In another shallow dish, combine the crushed potato chips, Parmesan, and parsley and toss to combine.