Easy Recipes to Cook on a Boat – 5 Simple Recipes!
As much as I enjoy eating out and experiencing new cuisines, I also love being able to stay onboard occasionally to cook for ourselves. The trick is to find easy recipes to cook on a boat.
If you overcomplicate the menu, you will likely fail, or simply give up, because cooking on boats is not the same as cooking on land. In addition to possible movement you might need to contend with, you are sorely lacking in workspace.
Plan your cooking using simple recipes with fresh ingredients or from your provisions, but always take the time to plan ahead and find recipes that are just right for the destination you will be sailing through.
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French Toast with Sautéed Apples
Bread can go stale and apples won’t last forever, so why not combine the two in a tasty breakfast that is perfect for a last day drifting on the water?
1/4 cup butter
4 large peeled apples, cored and thinly sliced
2 teaspoons cornstarch
1/2 cup cold water
1/2 cup brown sugar
1/2 teaspoon ground cinnamon (apples) and 1/4 teaspoon ground cinnamon (toast)
2 tablespoons milk
8 slices bread
1) Melt the butter in a skillet and add the apples. Cook over medium heat until the apples have softened, but are not mushy. Heat a separate non-stick skillet while the apples cook.
2) Combine the eggs, milk, and 1/4 teaspoon of cinnamon in a mixing bowl and set aside. In a small bowl, mix the cornstarch and water and add to the apples. Mix in the brown sugar and 1/2 teaspoon cinnamon with the apples and allow the sauce to thicken.
3) Dip the bread slices in the egg mixture and fry in the pre-heated skillet, 2-3 minutes per side.
4) Serve the French toast hot with the sautéed apples spooned over the top.
This recipe offers the opportunity to use fresh, local ingredients in the Mediterranean.
4 halibut filets (6 ounces each)
1 tablespoon Greek seasoning mix or a 1/4 cup local Greek herbs, chopped
1 tomato, diced
1 onion, diced
1/2 cup Kalamata or black olives
1/4 cup capers
1/8 cup olive oil
1 tablespoon fresh lemon juice
Salt according to tast
Freshly ground black pepper
1) Preheat the oven to 350 degrees.
2) Use a square of aluminum foil to form a pouch. Set 1 fish filet inside and repeat for the other filets. Season with the Greek herbs, salt, and pepper.
3) Mix tomato, onion, olives, capers, oil, and lemon juice in a small bowl. Season with salt and pepper. Spoon the mixture over the fish and seal the pouches. Lay the pouches on a baking sheet.
4) Bake for 30 to 40 minutes, or until the fish flakes easily .
This is a quick, easy meal that can use up items from the pantry.
1 cup orzo
2 tablespoons olive oil
2 cloves garlic, minced
1/4 teaspoon crushed red pepper flakes
2 skinless, boneless chicken breasts (cut into bite-size pieces)
1 tablespoon fresh parsley, chopped
2 cups fresh spinach leaves, rinsed
1) Cook the pasta (orzo) according to the package directions.
2) Heat the oil in a skillet and add garlic and red pepper flakes. Cook for 1 minutes before adding the chicken. Cook the chicken until done and season according to taste. Mix in the drained orzo and parsley.
3) Add the spinach and cook until wilted. Serve the dish sprinkled with grated Parmesan.
Fish Tacos with Homemade Salsa
I enjoy any recipe that utilizes the fresh fish from the local fish market.
2 cups frozen or canned corn
1/2 cup red onion, diced
1/2 cup diced red bell pepper
1 cup fresh cilantro, chopped
2 tablespoons cayenne pepper
1 tablespoon ground black pepper
2 tablespoons salt
6 Tilapia filets, or other white fish (4 ounces each)
2 tablespoons olive oil
12 corn tortillas
2 tablespoons sour cream
1) Preheat the grill (or skillet.)
2) Combine the corn, onion, pepper, and cilantro in a bowl. Juice and zest the lime over the bowl and stir.
3) Mix the cayenne pepper, black pepper, and salt in a small bowl and set aside.
4) Brush the fish with the olive oil and season with the pepper mixture.
5) Cook the fish for 3 minutes per side and serve with a spoonful of the corn salsa on top.
This pie is the perfect island treat for summer. If you are brave, and have access to it, try fresh pineapple instead of canned.
1/4 cup cornstarch
2 (20 ounce) cans crushed pineapple, drained (reserve the juice!)
1 1/2 cups sugar
1/4 teaspoon salt
4 egg yolks
Pre-made, refrigerated pie crust
Vanilla ice cream (optional)
1) Preheat to oven to 400 degrees.
2) Combine the cornstarch and 1/4 cup of the reserved pineapple juice in a small bowl and set aside.
3) Stir together the pineapple, sugar, salt, yolks, and the cornstarch mixture in a saucepan. Add another cup of the reserved pineapple juice. Cook over medium heat until the juice begins to thicken. Remove from the heat and cool for 15 minutes.
4) Arrange the crust in a pie plate and pour in the pineapple filling. Cap with the second crust and seal the edges closed. Poke holes in the top crust to allow steam to escape.
5) Bake for 40 minutes, or until the crust is golden brown. Cool and serve with ice cream.
Just because space and mobility are limited doesn’t mean you can’t eat like kings, and with minimal effort. Cooking in a galley is a great way to brush up on your chef’s skills while enjoying your family and friends!
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Do you have some recipes to cook on a boat? Would you like to share them by leaving a comment below, I’ll be glad to hear your feedback!