Boating | Outboard Motor Oil - Part 12

Tuna with Flavorful Salsa

If you enjoy foods with bright colors and bold flavors, then you’ve lucked out with today’s recipe for tuna with orange-pepper salsa. For this delectable dish you will need: 2 peeled and sliced navel oranges, 1 diced red bell pepper, ½ cup diced red onion, ¼ cup fresh mint leaves, 1 tablespoon red-wine vinegar, salt and ground pepper, vegetable oil, 4 tuna steaks, and 1 teaspoon ground coriander. To create the salsa, mix the oranges bell pepper, onion, mint and vinegar in a medium size bowl. Add salt and pepper to taste.

Oil your grates and then turn the grill on high. Rub oil, coriander, salt and pepper into the tuna steaks. Cook the steaks until each side is browned on the edges, but still pink in the center. Remove the tuna steaks from the grill, place them on a plate, and top them with salsa. Before you head out to catch some tuna, be sure you’ve maintained your boat with Evinrude outboard oil.

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Fish Week Extended

Due to the positive response from last week’s trial “Fish Week” I’ve decided to share another week’s worth of recipes from my own kitchen and from around the web. Let’s kick off the second week with a healthy, filling recipe for tilapia and quinoa with feta and cucumber. This recipe serves four and takes 30 minutes to prepare, including prep.  You will need: 1 cup quinoa, coarse salt and ground black pepper, 2 ½ teaspoons extra virgin olive oil, 1 pound boneless, skinless tilapia fillets cut into 8 pieces, ¾ teaspoon paprika, 1 cup diced cucumber, 1/3 cup chopped dill, 1/3 cup crumbled feta, and 2 teaspoons lemon juice.

Bring to a boil the quinoa, 2 cups of water, and 1 teaspoon of salt in a small sauce pan. Reduce the heat and allow the quinoa to simmer on medium until all the water has evaporated. Once that is complete, transfer the quinoa into a bowl to cool. In a skillet, heat the oil over medium-high, and then add in the fish fillets that have been seasoned with salt, pepper, and paprika. Cook each fillet for four minutes, flipping them halfway through. Meanwhile, mix the cucumber, dill, feta, oil, and lemon juice into the quinoa. Once the fish is done cooking, serve the tilapia over the bed of quinoa. Fresh tilapia is always best, so make sure your boat for lake fishing is in shape with the proper boat motor oil.

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Steamed Black Bass with Pesto

I’ve decided to conclude Fish Week 2011 with a great recipe for steamed black bass, accompanied by authentic, Sicilian pesto. This recipe requires 2 tablespoons of extra virgin olive oil, 2 scallions finely chopped, 4 boneless black bass fillets, 1/4 teaspoon of coarse salt, 1/4 teaspoon of ground black pepper, 1/2 teaspoon of dried oregano, 1 teaspoon lemon zest, 1 teaspoon orange zest, ¼ cup white wine, 1 tablespoon unsalted butter, ½ cup chopped fresh basil leaves, ½ cup chopped fresh parsley, and ½ cup chopped celery leaves. Before you begin your prep, preheat the oven to 350 degrees Fahrenheit.

Season the black bass fillets with scallions, salt, pepper, oregano, lemon and orange zests. Place the fillets, skin side up, into a large skillet that has been coated in olive oil. Pour the white wine over the fish, top the fish with butter, and place skillet into the oven to bake for about five minutes. Place the fish on a separate plate while you use the leftover juices to make pesto. Over low heat, add in basil, parsley and celery leaves, whisking the concoction until you achieve the desired consistency. Serve the fish with the complementary pesto sauce for a delicious, satisfying meal. Wise fisherman use Yamaha 2M oil in their boats when they set out to catch delicious black bass.

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Braised Halibut and Peas

If you’ve ever watched one of Gordon Ramsay’s many cooking shows, you’ll have noticed that halibut is almost always featured. Apparently, halibut is a difficult fish to cook well, especially in the frenzied conditions created by reality television. Here is a fool proof recipe to cook halibut well every time. To start, you will need 5 tablespoons unsalted butter, 12 peeled pearl onions, 4 halibut fillets, sea salt, ground white pepper, 3 pounds of peas, 1 cup of shredded iceberg lettuce, 1 cup of chicken stock (low sodium), and 4 small sprigs of fresh chopped mint. It’s advisable to cook each fillet in its own Dutch oven.

Divide onions evenly among the Dutch ovens and add one tablespoon of water to each. Cook the onions until they’re tender. While the onions are cooking, season the fillets with salt and pepper. Place the halibut fillets into the Dutch ovens and surround the fillets with peas, lettuce, and chicken broth. Top the fillets with butter, cover the dishes, and bring the liquid to a boil. Once it has reached a boil reduce the heat to medium and cook fish for about 5 minutes. Serve the fillets with the chopped mint as a refreshing, aromatic garnish. Whenever I fish for halibut, I make sure my watercraft has plenty of oil TCW-3 amalie.

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Cod with Escarole and Lemon

Simply thinking about cod makes my mouth begin to water. This tried and true recipe is sure to delight even the pickiest of eaters. All you need are 2 lemons, 1 tablespoon olive oil, 1 medium red onion thinly sliced, 2 thinly sliced garlic cloves, 2 pounds of coarsely chopped escarole, salt and pepper, and, of course, 4 boneless skinless cod fillets. Begin by slicing one lemon into 8 thin slices, and squeeze out the juice from the leftover lemon into a bowl and set aside. Next, add the olive oil into a heavy-duty pot and heat over medium-high. Add the onions and garlic and brown both (approximately 6 minutes).

Add in the escarole and ½ cup water to the pot. Place cod on top of the liquid and season with salt and pepper, then add two lemon slices to each fillet. Cover and cook the cod for 12 to 14 minutes. Remove the fish and serve with escarole covered in the leftover lemon juice. The cod should flake perfectly and look quite beautiful with the lemon slices as garnish. You’ll be glad you stocked up on the bulk outboard motor oil that allowed your cod fishing trip in the first place.

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Steamed Whole Fish

This recipe works with a variety of fish, including red snapper, black bass, striped bass, and flounder. You will need 2 ½ to 3 pounds of cleaned, scaled fish, 2 large lemongrass stalks, 1.4 cup cilantro leaves, 1 piece peeled fresh ginger, 2 tablespoons of lime zest, 2 sliced garlic cloves, 4 scallions, and 2 tablespoons of Asian fish sauce. You will also need a wire rack, a large roasting pan and cover, and foil.

Place the wire rack in the bottom of the roasting pan and add one inch of water to the bottom of the pan. Put the pan on the stove (it will cover two burners) and bring the water to a boil. Lay out the fish on a large piece of foil. Take the cilantro, half of the lemongrass, and a third of the ginger and place it inside the fish cavity. Scatter the remaining ingredients on top and then place the fish with the foil into the pan. Steam the fish on medium high for 10 minutes per inch of thickness (so if the fish is two inches thick, steam for 20 minutes). Once the fish is cooked place it on a platter and serve it to your guests. Obviously, to catch such a beauty in the first place, you needed to use 2 stroke oil in your fishing boat.

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Welcome to Fish Week

Much has been written about techniques used to catch fish, but this week, which I’ve dubbed “fish week,” will focus on how to prepare your catch into a delicious meal. Let’s kick the week off with one of my favorite dishes: poached salmon. This simple recipe requires 1 to 1.5 pounds of salmon fillets, white wine, water, one small yellow onion, fresh or dried dill, parsley, black pepper, and a skillet.

Slice the small yellow onion into thin rings and place in the skillet along with a few sprigs of parsley and a sprinkling of dill. Cover the onion and seasonings with a half cup of water and a half cup of wine. Bring the liquid to a light simmer on medium heat. Once the liquid is bubbling nicely, place the fillets in, skin side down, cover the skillet and allow the fillets to cook for five minutes. Take the fillets out and sprinkle with black pepper, and now your dish is ready to serve! Of course, to catch beautiful salmon in the first place, you’ll want to make sure you’re using the proper 2 cycle oil on your fishing boat.

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Changing Oil in Honda Outboard Motors

Four-stroke outboard motors by Honda rank highly for reliability. In this post we’ll go over how to change the oil in a four-stroke Honda outboard motor. Start by taking the cowling off the motor; in some models there is a latch on the front and two on the back of the motor. Once the cowling is off look for the removal panel on the right side. Remove the panel to reveal the oil drain bolt.

At this point you’ll want to have a bucket and funnel handy to drain out the old oil. Replace the drain screw bolt and panel, then find and remove, and replace the oil filter. Add new synthetic oil outboard motor ready, typically about eight quarts. Put everything back in place and then check the new oil levels with the dipstick.

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Mixing Fuel for a Mercury Outboard Motor

Older two-stroke Mercury outboard motors require hand mixing of oil and gas. Newer models like the OptiMax motors have an oil injection system that keeps the ratio of gas to oil correct. If you are using an older model two-stroke outboard motor, here is some advice for mixing fuel:

As a general rule of thumb, add three ounces of Mercury 2 stroke premium outboard motor oil for each gallon of gas. Pour the gas and oil into a singular container. Close the gas container tightly and then shake the container vigorously to ensure that the oil and gasoline mix thoroughly. Once you are confident that the solution is properly mix, add it to your boat’s fuel tank.

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Troubleshooting a Two-Stroke Outboard Engine, Part 2

Yesterday, we left off with checking and fixing ignition wiring. Once you’re confident that there are no lingering wiring problems, turn the engine on and listen for the engine turning over, and failing that, clicking. Turn off the engine and locate the starter mechanism or solenoid if there isn’t an engine starter.

Tap the starter or solenoid with a screwdriver handle, and then try the ignition again. Next, pull the spark plug cap off and use a socket wrench to pull out the spark plug. If the spark plug is covered in gunk, replace the old spark plug, and add in new synthetic 2 stroke outboard oil. Finally check the fuel tank, vent, and fuel line for leaks.

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Troubleshooting a Two-Stroke Outboard Engine, Part 1

In order to trouble-shoot your outboard engine, you need to have a good understanding of how it works. Typically fuel and air mixture cause problems, as does electrical issues. Here are some tips for trouble-shooting a two-stroke outboard motor:

First, check that the boat battery is connected. To confirm, turn the ignition key to “on” before revving the engine and see that the electrical system is online. Put the boat in neutral and then shift to a different gear position. Shift back to neutral to make sure the engine is fully engaged. Next, open the ignition switch and check the status of the wiring; none should be loose. If there are loose wires, strip them, add a new connector, and reconnect the wiring to the switch. Come back tomorrow, with some Evinrude Johnson 2 stroke outboard oil in hand, as we continue detailing how to troubleshoot your outboard motor.

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Troubleshooting an Evinrude E-TEC Motor

Bombadier’s Evinrude E-TEC outboard motor engines are well-regarded for being low maintenance while achieving a 300 hour run time. Like all engines, low maintenance or not, E-TECs do run across problems, including the starter not operating, engine not starting, and idling. With a few troubleshooting steps, these problems can be corrected.

If the engine won’t start, shift the handle to neutral. Check the battery to see if it’s charged and also check for blown fuses (located under the engine and electronics cover). If the starter cranks, but the engine fails to start, check that the water intake screens are below the water line. You’ll also want to check for tangled fuel hoses or an empty fuel tank. For idling, clear debris from the propeller and fix bent blades or shaft.

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