Dear Rick,
We all had a wonderful time during our 2nd Annual Anniversary & Crawfish Cook-off, held on Saturday April 17th. Weather conditions cooperated and the crowd was great. Team Borracho hosted by Keith Waters, won the event.
Thank you to our special judges: Mayor Larry Davidson, Judge Squire, Judge Thompson, and Corky Melass.
A BIG Thank You goes out to Jennifer Parrish for singing the National Anthem so beautifully..... she made all of us Proud to be Americans. The kids had a good time with all the Pirate Games and prizes. Thanks to Panama Jack for their donation of hats and Domino's Pizza for the gift cards.
Be sure to mark your calendar for next year....two weekends before Mother's Day will be our set weekend for our future event.
The Surfside Marina Team worked hard to make this another successful event!!!
Thanks to all for attending.
Angela Degetaire and the
Surfside Marina Team |
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Fishing Tournaments & Upcoming Events
at Surfside Marina | |
CCA Texas Star
May 29th - Sept 6th: We are an official weigh-in station.
Texas Swordfish Shootout
June 3rd - 5th June 10th-12th: Hosted by Surfside Marina.
Casa Pasa
June 11th - 12th: Division of Hold'em & Hit'em.
Texas Kingfish Shootout
June 18th - 19th: Contact Bill Platt 409-739-3489.
Southern Kingfish Association
August 20th - 21st: Contact Angie for details.
Hold'em & Hit'em Tournament
Aug 20th - 21st: |
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Texas Swordfish Shootout |
Surfside Marina will host this tournament June 3rd - 5th.
It should be a great tourney.
$500 Boat Entry Fee per division:
Division 1- Swordfish
Division 2- Tuna, Dolphin & Wahoo
Calcutta / Optional Entry Payouts
Thursday - Rules Meeting, Kick-Off Party,
Flare Start at 8 p.m.
Friday - Weigh-In (6-9 p.m.)
Saturday - Weigh-In (5-9 p.m.) & Awards
Contact Angie @ 979-230-9400
or download 2010 Registration Form
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CALL 979-230-9400 For Boat Splash | |
A reminder for everyone:
Call our main phone number 979-230-9400 to have your boat put in the water.
Remember, forklift operators cannot answer cell phones or even hear them when moving boats.
It is very important and helps us better serve you!
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| SERVICE ORDER FORMS ON WEBSITE |
Make sure your boat is in great running order. If you need service, go to our website and click on the form, fill it out and return to us. Let our mechanics take care of your vessel and give you peace of mind.
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Boats For Sale
This posting provided free of charge to Surfside Customers. All sales are between boat owner and buyer, Surfside Marina has no involvement in sales process.
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2005 30' Strike 1991 53' Ocean Yacht 1995 23' Century
2002 45' Bertram 2001 17.6' Cape Horn 2000 34' Sea Ray
1987 46' Post 1986 38' Bertram 1999 24' Sea Pro
1988 38' Bertram 2000 21' Champion 2008 26' Century
Call our Ship Store for more information at (979)230-9400 |
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Grilled Swordfish Skewers with Coconut, Key Lime and Green Chile Sauce | |
Sauce
1/2 can unsweetened coconut milk
2 tablespoons sweetened cream of coconut
(recommended: Coco Lopez)
1/4 cup fresh or bottled key lime juice
1 serrano chile, coarsely chopped
1-inch piece ginger, peeled and chopped
2 teaspoons finely chopped fresh lime zest
1 cup canola oil
1/4 cup unsweetened dried coconut
1/4 cup chopped cilantro leaves
Salt and freshly ground black pepper
4 swordfish steaks, 8 ounces each, cut into 1-inch dice
16 to 20 wooden skewers, soaked for 20 minutes
Canola oil
Salt and freshly ground black pepper
Shredded unsweetened dried coconut, lightly toasted
Cilantro leaves
Directions
Sauce:
Place coconut milk, cream of coconut, key lime juice, serrano chile, ginger, and lime zest in a blender and blend until smooth; with the motor running, slowly add the oil and blend until emulified. Pour the mixture into a bowl and fold
in the coconut and cilantro. Season with salt and pepper, to taste.
Swordfish: grill to high. Skewer 1 piece of swordfish onto each skewer. Brush swordfish on both sides with oil and season with salt and pepper. Grill swordfish for 4 to 5 minutes on each side or until just cooked through. Spoon some of the sauce onto a platter and top with the skewers. Drizzle some more of the sauce lightly over the swordfish and garnish with coconut flakes and cilantro. |
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Get To Know Jonathan
Our New Mechanic | |
"I got started in the marine industry at the age of 14, as a deck hand on a 46' Merritt. Ever since, my love for boats has grown. Whether its custom gelcoat and fiberglass, electrical, mechanical, or somewhere in between... I do my best to address the situation and get it fixed. When not fixing things my favorite thing to do would be to fish...whether it be pulling plastic for a Big Bill, drifting for Swords or deep dropping for that Warsaw I am game."
Jon is a huge asset to SSM and is always ready to lend a hand.
 *THANKS FOR ALL THAT YOU DO JON!* |
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