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The Florida Keys are well know for spectacular fishing. Islamorada is called the Sportfishing Capitol of the World, everyone knows about Hemingway's angling exploits around Key West and Zane Grey made Long Key, in the Middle Keys, famous for catching bonefish and tarpon. Today they continue to be two of the most sought after fish in the Florida Keys despite that fact both aren't considered good table fare. While “Catch & Release” has become standard practice throughout the Florida Keys, we shouldn't forget there is a bounty of delicious seafood just waiting to please your palate. Whether you have been fishing the waters between Key Largo and Key West and brought home fresh seafood or have picked up your favorites at the local seafood market, the following recipes are sure to delight.

Florida Keys Fresh Fish Recipes

Dolphin

The dolphin is an excellent food fish often marketed under the Hawaiian name Mahi Mahi and sometimes the Spanish name Dorado (for its Golden color). They are one of the fastest-growing fish, thought to live no more than 5 years.

Sauted Mahi Mahi with Grapefruit Mojo Black Bean Puree

Chef Marty Blitz of Mise en Place, Tampa

4 (8-ounce) Mahi fillets
2 tablespoons salad oil
Grapefruit Mojo
4 Florida grapefruit - zest and juice
2 key limes - zest and juice
1 small white onion, fine julienne
1 teaspoon garlic, chopped
2 tablespoons cider vinegar
6 tablespoons olive oil
1/4 teaspoon cracked black pepper salt to taste

Combine all ingredients and mix. Ladle mojo to cover Mahi, reserving remaining mojo. Marinate for two hours.

Black Bean Puree (optional)
1 clove garlic
1 small onion, chopped
1 habanero or jalapeno chili popper, chopped
1 cup black beans, cooked (or canned)
1 cup chicken stock salt and pepper to taste

Saute garlic, onion and chili pepper until soft. Add beans and stock. Cook 15 minutes. Place in blender, process until smooth, Season.

Heat salad oil in saute pan until very hot. Place fish and cook approximately 2 minutes on each side. Ladle black bean sauce on serving plate and set fillet on top. Ladle a little of remaining mojo on fish. Serve over mashed potatoes, if desired. Garnish with grapefruit sections.

Makes 4 servings.

More Dolphin Recipes

Grouper Recipes

Grouper can be found in many of the warmer ocean waters including the Pacific, Atlantic, Caribbean and Gulf of Mexico. Grouper is a very popular especially the warmer climate areas such as Florida and the Caribbean. Grouper can grow to enormous size however the average size you will find ranges from 5-50 pounds.

Grouper can be grilled, baked, sauted, deep fried, pan fried as well as poached and even "barbequed". The grouper fish has a very firm meaty texture and mild flavor. The skin should be removed prior to cooking due to its strong flavor.

Hot & Spicey Grouper - Grilled

4 (4oz) grouper filets
1/4 cup lemon juice
2 tbs water
2 tbs hot sauce
1 tbs olive oil
2 tsp fresh grated ginger
1/2 tsp salt
Vegetable cooking spray
1 tbs sesame seeds, toasted
1 tbs chopped fresh parsley

Place fish filets in shallow dish; set aside. Combine lemon juice and next 5 ingredients; divide in half. Cover and refrigerate one portion. Pour remaining portion over fish, turning to coat. Cover with aluminum foil. Refrigerate fillets one hour, turning fish occasionally. Remove fish from marinade; discard marinade. Arrange fish in a single layer in a grill basket coated with cooking spray. Cook, covered with grill lid, over hot coals, 5 minutes on each side or until fish flakes easily when tested with a fork, basting with remaining marinade. Transfer fish to a serving plate; sprinkle with sesame seeds and parsley.

Serves 4.

More Grouper Recipes

Mac-Yellowtail - Fried

Ingredients:
2 lbs. Yellowtail cut into 1" strips
2 cups Macadamia nuts, minced in blender
2 eggs
2 Tbls. milk
½ t. salt
½ t. freshly ground pepper
½ cup flour
5 Tbls. butter
2 Tbls. Olive oil
2 key limes, quartered

Pat fish fingers dry with paper towel. Combine eggs and milk and whisk. Add salt and pepper to flour and mound on a sheet of waxed paper. Place nuts in a shallow dish. Roll the fish fingers in flour.

Dip in egg mixture, then nuts and place on a cake rack to dry for at least 30 minutes.

Melt the butter and oil together in a heavy skillet over moderate heat. When butter becomes foamy, add the fish and cook 3-5 minutes on each side.

Serve at once with key lime quarters.

Key Lime Ceviche

Prep. time: 20 minutes
Marinating time: 3-4 hours

3 lbs. fillet of Yellowtail, Hog Snapper, Grunt (or other Lite White fish)
3 cups Orange juice
1 1/2 cups Key Lime juice
1 Green Bell Pepper, chopped
1 Red Bell Pepper, chopped
1 Cayenne Pepper, finely chopped
1/2 teaspoon Ginger Root, finely chopped
2 cups ketchup
4 Tablespoons Olive Oil
2 teaspoons salt

Cut Fish fillets into 1" squares and add all ingredients in a ceramic or glass bowl. Mix well, cover and refrigerate for 3-4 hours, stirring occasionally.

Serve cold with warmed taco chips.

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