With the Destin Fishing Rodeo beginning next week, there will certainly be a lot of fish to fry. And one website with a lot of good recipes for anything Florida is www.followfreshfromflorida.com/s/. Enjoy your catch prepared your way.
Florida Grouper and Roasted Vegetables
4 (4-6 oz.) Florida grouper fillets
1 Florida zucchini, chopped
1 Florida carrot, chopped
1/2 Florida bell pepper, chopped
8-10 Florida cherry tomatoes, halved
1 medium onion, chopped
1 Tbsp. ketchup
1/2 cup tomato juice
1 Tbsp. natural sugar
1 lemon, juiced
1 Tbsp. seasoning blend (your favorite)
3 Tbsp. olive oil
Sea salt and fresh ground pepper, to taste
Preheat the oven to 350 degrees. In a large pan, sauté the chopped vegetables with the seasoning blend in one tablespoon olive oil, just until soft.
Place the fish fillets on a baking sheet, drizzle with remaining olive oil, salt, pepper, and lemon juice. Place the softened vegetables over the fillets.
Combine the ketchup, sugar, and tomato juice and drizzle desired amount over the vegetables and fish. Cover and roast in the oven for about 10 minutes or until completely cooked. (Tip: 1 inch of thickness will require 10 minutes cook time). Makes 4 servings.
Florida Mahi-Mahi Tostada
4 (6-oz.) Florida Mahi-Mahi fillets
1/2 cup fresh cilantro, chopped
3 Tbsp. hot pepper sauce
1 tsp. kosher salt
1 Tbsp. fresh lime juice
1/4 cup canola oil
4 flour tortillas
2 cups shredded lettuce
Mix cilantro, pepper sauce, salt, and lime juice in large bowl. Add fillets to marinade. Cover and chill 1 hour.
Remove fillets from marinade. Preheat grill to medium-high heat. Grill fillets 4 to 5 minutes per side until the center of fish is done. Transfer fillets to a platter and keep warm.
Place oil in a large heavy saucepan over medium-high heat. Heat until a drop of water placed carefully in the oil sizzles. Add tortillas, one at a time, pushing down gently into the oil with tongs. Cook 1 minute until browned on one side; turn and cook 1 minute longer until browned and crisp. Drain on paper towels.
Place fillet on shredded lettuce in center of tortilla; top with fresh salsa. Makes 4 servings.
Grilled Amberjack with Artichoke Mushroom Sauce
2 lbs. amberjack fillets
1 Tbsp. lemon juice
2 cups fresh, chopped mushrooms
4 Tbsp. butter, divided
3 Tbsp. all-purpose flour
1 tsp. salt
1 tsp. white pepper
2 cups whipping cream
3 Tbsp. sherry
3 oz. Swiss cheese, chopped
1 Tbsp. bacon bits
1 (14-oz.) can artichoke hearts
Cut fish into serving-size portions. Brush fish with lemon juice and grill over medium hot coals until fish flakes easily. Keep warm.
Cook mushrooms in 1 tablespoon butter until tender. Remove from pan and set aside.
In the same pan, melt the remaining 3 tablespoons butter. Blend in flour, salt and pepper; add cream, sherry, cheese and bacon bits. Cook until thick, stirring constantly.
Add mushrooms and artichokes. Serve warm over fillets. Makes 6 servings.