Florida Keys Treasures

Seafood soup used to be common fair because it is quick, easy and almost foolproof to prepare. But that isn’t why you should try this recipe. It will become a standard around your home because it is so good.

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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).  One of the most beautiful fish in the sea; brilliantly colored with an iridescent bluish green and gold body, and golden yellow fins and tail. The mahi-mahi should not be confused with the mammal called dolphin. One distinguishing characteristic between mature males and females, the male has a very rounded head profile and the female’s head slopes down to the mouth. They are one of the fastest-growing fish, thought to live no more than 5 years. Firm texture, light, sweetly moist meat with solid flake and moderate flavor. Extra lean fish.

Grouper

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. All groupers are members of the sea bass family, Serranidae. Black grouper and Red grouper are the most popular of these. Due to their preferred habitat around coral reefs, groupers are accessible primarily by hook-and-line fishing. Like all seafood in Florida, the harvesting of grouper is closely monitored and regulated to ensure healthy stocks as a naturally renewable and sustainable resource.

Florida grouper can be purchased fresh or frozen. Grouper can be grilled, baked, sauted, deep fried, pan fried as well as poached and even “barbequed”. Because the grouper meat is so low in fat, some basting may be necessary when grilling, broiling or baking. 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.

Click on the Grouper category on the left sidebar for some excellent Grouper Recipes. For more information on Grouper varieties click on the Grouper Page.

Click on this link if you want to find out about Fishing for Grouper.

Snapper

There are 17 types of snappers harvested from the Gulf of Mexico, Caribbean and South Atlantic waters. Two of the most commonly harvested snappers found in seafood markets and restaurants are red snapper and yellowtail snapper.

Yellowtail are very common in the Florida Keys and are found in local fish markets and restaurants as well at the reefs. Yellowtail snapper’s name is descriptive in itself but the scientific name of the yellowtail snapper roughly translates to “swift-swimming golden fish.” Characterized by a prominent lateral yellow stripe running from snout to tail, this snapper is considered by culinary experts to be one of the tastiest fish harvested fresh from Florida waters. This delicate, nutritious fish can be compared in texture and flavor to its cousin, the Florida red snapper and can be seasoned and cooked in a variety of ways.

Red snapper is one of the best known and Florida waters yield the finest red snapper in the nation. With a fine textured, mild white meat, Florida red snapper is perfect for almost any finfish recipe and will delight your gastronomic senses. Whether baked, broiled, grilled or fried, this mild-flavored fish always delivers a gratifying culinary experience and is also a very healthy food source. Four ounces of uncooked red snapper contain just 110 calories, merely one gram of fat, only 45 grams of cholesterol and no saturated fat. Red snapper is equal in protein to shrimp (23 grams) and also contains calcium and iron.

Mangrove Snapper is another very common snapper which can be caught throughout the Florida Keys, from the shoreline, bridges, grass flats and reefs. Mangrove snapper are also known as Gray snapper, but most fishermen I know in Florida call ‘em “Mangroves,” or “Mangos.” I’ve even heard them called “Grovers”. Regardless of what you call them, fishing for them should be strong throughout the summer right through October. The bite usually shuts down with that first cold snap of the fall season.

Conch is can be kind of chewy (that’s a nice way of saying tough). There are several methods to solve this: 1. put it through a grinder or food processor, 2. pound it until tender and then cut it up in small pieces 3. slow cook it extra long (this method will work well with this recipe). Let me know how your’s turned out. (more…)