Beaufort Water Festival Activities
Thursday July 21 Low Country Supper
Sea Eagle Market is providing the Shrimp for Thursday Nights Low Country Supper. Come on out and enjoy dinner with us. Gates open at 6pm. Supper is served from 6pm to 7:30pm. Admission is $15.
Saturday July 23 Water Festival Grand Parade
The Sea Eagle Market will be in the Parade on Saturday. The Parade starts at 10:00 am. Come on out and enjoy the fun!!
Saturday July 23 Shrimp Boat Tours
Come and tour one of our Family Shrimp Boats from Noon to 4pm.
Sunday July 24 Church Service
At 11:00 am we will have a church service at the sea wall by the Chancy James and Gracie Belle. Service will be led by Pastor Allan Kircher from Shell Point Baptist Church. Please feel free to bring a chair and join us.
Sunday July 24 Blessing of the Fleet
The Youth of Shell Point Baptist Church have decorated one of the Sea Eagle Market Family Shrimp Boats for the Blessing of the Fleet. Please join us at the sea wall at 12:00pm on Sunday.
Sexy Fish: Snapper
Snapper is our Sexy Fish this week. There are approximately 100 species of Snapper and over 60 of them have "Snapper" in the name. They inhabit tropical and subtropical regions of all oceans and can grow to about 3 feet in length. Most snapper feed on crustaceans or other fish, although a few are plankton-feeders. Yellowtail snapper, red snapper and hog snapper are three common varieties that we often see in our fishing waters. Red Snapper is our pick this week and we have plenty of it. Come on in and pick some up!
RED SNAPPER WITH LEMON BUTTER
Serves 4
Ingredients
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4 fillets red snapper, 5 to 6 oz. each
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Freshly ground pepper
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Paprika
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2 tbsp. green onions, minced
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2 cloves garlic, minced
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1/4 c. white cooking wine
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2 oz. butter, softened
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2 tbsp. parsley, minced
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2 tbsp. lemon juice, freshly squeezed
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1/2 tsp. thyme
Directions
Preheat oven to 450 degrees. Season the fish with pepper and sprinkle with paprika. Sprinkle the onions and garlic in buttered ovenproof dish. Put the fish in the dish and sprinkle with the cooking wine. Put the fish into the oven and cook for six to eight minutes (depending on the thickness of the fish) or until just done. Remove to warmed plates. Whisk the softened butter with the parsley, lemon juice and thyme. Beat in the cooking juices and serve on the fish immediately. Serve with boiled or mashed potatoes.
