Key Largo Recipes

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BROILED FISH MATECUMBE



Broiled Fish Matecumbe image

Inspired by a beloved dish at The Fish House in Key Largo, this Broiled Fish Matecumbe recipe is quick and easy, and can be mostly made ahead, then cooked at the last moment. It's a speedy dinner for busy weeknights, but also impressive enough for effortless entertaining! • Ready in 30 Minutes or Less (plus hands-off resting time) • Includes Make-Ahead Steps • Gluten Free (see note) • Paleo •

Provided by Two Healthy Kitchens LLC at www.TwoHealthyKitchens.com

Categories     Main Dishes

Time 22m

Number Of Ingredients 10

2 cups seeded, diced tomatoes (from about 2 large tomatoes)
1/3 cup finely chopped Spanish onion (from about 1/4 of a medium onion)
1/4 cup capers
1/4 cup olive oil
2 tablespoons finely chopped fresh basil
2 tablespoons fresh lemon juice + additional lemon wedges for serving, if desired
2 tablespoons minced shallots (from about 2 medium shallots)
1 1/8 teaspoon kosher salt, divided
1/2 + 1/16 teaspoon black pepper, divided
1 1/4 - 1 1/2 pounds boneless, skinless white fish fillets (such as cod, snapper, grouper, mahi mahi, or tilapia - see note)

Steps:

  • In a medium bowl, combine tomatoes, onion, capers, olive oil, basil, lemon juice, shallots, 1 teaspoon salt, and 1/2 teaspoon black pepper, stirring gently. Cover and refrigerate to allow flavors to meld, preferably at least an hour or up to 1 day.
  • When ready to finish the recipe, position oven rack about 5 inches from broiler, and preheat broiler.
  • Meanwhile, place fish fillets on a rimmed baking sheet. Season both sides of the fish evenly with the remaining 1/8 teaspoon salt and 1/16 teaspoon pepper.
  • Broil fish on first side for about 4 minutes. (I prefer to put the side that used to have the skin upwards for this first broiling step, just so you finish the recipe with the more attractive side up and the skin-side down.)
  • Remove the fish from the oven, flip the fish over, and top the fish evenly with the tomato topping mixture.
  • Continue broiling until the fish is done (about 8 minutes depending on your broiler and the exact thickness of your fish.) The fish should be opaque and flake easily with a fork in the thickest part of the fillet.
  • Serve immediately, with lemon wedges, if desired.

Nutrition Facts : Calories 314 calories, ServingSize 3 ounces cooked fish + topping

FISH MATECUMBE



Fish Matecumbe image

Provided by Food Network

Categories     main-dish

Time 1h25m

Yield 8 servings

Number Of Ingredients 9

1 cup olive oil
One 8-ounce jar capers, drained
1/4 cup chopped fresh basil
5 shallots, chopped
5 tomatoes, chopped
2 lemons, juiced
1/2 Spanish onion, chopped
Salt and freshly ground black pepper
8 fish fillets of your choice

Steps:

  • Add the olive oil, capers, basil, shallots, tomatoes, lemon juice, onions, 1 1/2 teaspoons salt and 1 1/2 teaspoons pepper to a medium bowl and stir to thoroughly combine. Refrigerate until ready to use, at least 1 hour and up to overnight.
  • Position an oven rack at least 4 inches but no more than 6 inches from the broiler and preheat the broiler.
  • Place the fish fillets on a baking sheet and season with salt and pepper. Place under the broiler and cook until done on one side; watch carefully, as it may only take a couple minutes depending on the thickness of your fillets and the proximity to the broiler. Remove from the broiler and turn each fillet over. Top each fillet with about 1/2 cup of the sauce. Return to the broiler and cook until the fish is done on the other side and fully cooked through in the middle. If you are unsure about doneness, cut into the center of the fillets; the fish should be opaque (you can cover up the cut with the sauce).

KEY LARGO KEY LIME PIE



Key Largo Key Lime Pie image

Yummy!!! Perfect for summer. Cooks Note: Long cooking time is for chilling. Please note: this is an adopted recipe and I hope to make it soonest. If you make it before I do than I would appreciate your feedback. Thanks ! ZWT REGION: United States of America.

Provided by kiwidutch

Categories     Pie

Time 5h19m

Yield 6-8 serving(s)

Number Of Ingredients 9

1/2 cup unsalted butter
1 1/2 cups graham cracker crumbs
8 ounces cream cheese, softened to room temperature
1 (14 ounce) can sweetened condensed milk
1/2 cup key lime juice
1/2 teaspoon vanilla
1 cup heavy whipping cream
1 tablespoon sugar
1 teaspoon vanilla

Steps:

  • To make crust, preheat oven to 350 degrees. Melt butter and cool slightly. In medium bowl, combine butter and crumbs. With your fingers, press crust into a 9-inch pie plate. Bake 5 minutes. Set on rack to cool.
  • To make filling, beat cream cheese in bowl of electric mixer until very creamy. Slowly add condensed milk in a steady stream, beating until well-incorporated and scraping sides of bowl several times. Add lime juice and vanilla, mixing well. Pour mixture into pie shell. Cover with plastic wrap and refrigerate at least 5 hours.
  • Just before serving, whip cream with sugar and vanilla until stiff peaks form. Spread whipped cream over filling. Let pie sit for 30 minutes at room temperature before serving. Pie can be kept in refrigerator for up to 3 days.

Nutrition Facts : Calories 721.9, Fat 51.1, SaturatedFat 31.1, Cholesterol 159.1, Sodium 340.6, Carbohydrate 58.2, Fiber 0.7, Sugar 45.2, Protein 10.6

KEY LARGO



Key Largo image

Here is the drink of the week from my local newspaper. The reason for the recipe this week is: Happy Birthday to actress Clair Trevor who won an academy award for supporting actress in "Key Largo" She would have been 101 on Tuesday.

Provided by Patrice Manning @ladybug77

Categories     Cocktails

Number Of Ingredients 4

1 ounce(s) light rum
3 ounce(s) pineapple juice
splash - orange juice
few drops - grenadine

Steps:

  • Stir all of the ingredients together and pour over ice.

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