Let me tell you about this unique trip to the Lighthouse reef and Turneffe reef atolls. "Sea Boots" was privately chartered for a week of combination deep-sea fishing and scuba diving along Belize's famous off-shore atolls. My guests for this trip included Gary and Karen, with their two friends Kerry and Beth.

After a Saturday arrival in Belize's International airport, my guests boarded "Sea Boots" for an immediate departure and day of cruising and partying which concluded at Turneffe reef atoll for our first night's anchorage. Our casual itinerary and my knowledge of the area, allowed my guests to fish and dive the best spots at their leisure. Being able to cruise along the reef for diving and out side the reef for deep-sea fishing is an added advantage of being aboard "Sea Boots".

(Left) Kerry proudly holds one of the many wahoos caught off both Lighthouse reef atoll and Turneffe.

(Right) Beth and first mate Dwaine show off a blackfin tuna caught off the southern end of Lighthouse reef atoll. (Dinner!)

"Sea Boots", a 52-foot sport fishing boat has the unique ability to move inside the reef each evening to calm anchorage. Docking at Half-moon Caye provided the guests an opportunity to visit Belize's first national monument featuring a booby bird sanctuary currently managed by the Belize Audubon Society.

Diving, fishing, sunset cocktails and gourmet dining on fresh "catch-of-the-day" were included in our daily routine while on this trip. The ultimate compliment was received when Gary asked for my Ginger Tuna Steak recipe.

This exclusive trip was completed on the following Saturday in Belize City, where a warm good bye and farewell sent my guests back to the International Airport and on their way home.

I do these custom trips in the summer and fall. If interested please contact me.

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Capt. Tom's Ginger Tuna Tuna - well trimmed 3/4" steaks Fresh Ginger - finely grated (enough to cover the bottom of your cast-iron skillet about 1/16" deep) Worchestershire sauce Soft butter Capers Make sure that your tuna is at room temperature. Best, of course, is freshly caught tuna, but if your steaks have been refrigerated, ensure that the center is no longer cold. Sautee finely grated ginger over medium-high heat until brown, slightly crisp and no longer sticky. Make a sauce from soft (almost liquid) butter and Worcestershire sauce. Generously coat the tuna. Increase heat to maximum and add steaks. Sear until cooked less than a quarter of the way through, then turn and cook the other side the same. Add Worcestershire sauce to brown one side which you will serve up on the plate. Add a small amount of capers and their liquid to the sauce. Allow to sizzle briefly, then remove from heat. The tuna will continue to cook after removal from heat, so do not overcook. I prefer to serve these steaks with the center still pink. Cover with the crunchy ginger, serve and enjoy!

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