Key West Fillets Recipes

KEY WEST KABOBS BY SALLYE

Steps:

• 1. place zucchini and onion in microwave safe glass bowl with 1 teaspoon water. Nuke at full power for 2 minutes, then drain liquid from bowl
• 2. Tear basil leaves into wine, oil and barbecue sauce and set aside
• 3. Thread vegetables and fish on skewers until all ingredients have been used Note: If you use bamboo skewers, soak in water for 30 minutes before using Brush with barbecue sauce Place on cookie sheet or broiler pan which is covered with parchment paper
• 4. Broil approximately 6" from heat for approximately 5 minutes per side until fish is cooked through
• 5. Good sesrved with Jamaican me crazy rice and a crisp green salad. Um, um, good.

KEY WEST FILLETS

Steps:

• Preheat oven to 350 degrees F.
• Melt butter in a 9x13 baking pan in the oven.
• In a shallow dish, combine cracker crumbs, parmesan cheese, Italian seasoning, salt and garlic powder.
• Dip fillets in melted butter, then in cracker-crumb mixture.
• Arrange fish in a single layer in the baking pan, sprinkle with lime juice and bake for about 20 minutes, until fish is tender and flakes easily with a fork.

KEY WEST FRUIT SALAD

Steps:

• In 1 1/2-quart saucepan, heat sugar and water to boiling; reduce heat. Simmer uncovered about 2 minutes, stirring constantly, until sugar is dissolved; remove from heat. Stir in lime juice and tequila.
• Let lime dressing stand until room temperature. Cover and refrigerate about 2 hours or until cool.
• Stir lime peel into dressing. In very large bowl, carefully toss fruit and dressing. Serve immediately.

BLUE HEAVEN'S YELLOWTAIL SNAPPER

Steps:

• For citrus beurre blanc, combine wine and juices in a pan and boil until reduced to 3 tablespoons, about 10 minutes.
• Add cream and simmer to about 1 1/84 cup and slightly thickened, about 2 minutes. Remove from the heat and whisk in 4 tablespoons butter. Season with salt and pepper, set aside and keep warm.
• Meanwhile, pour flour in a shallow dish and dip fillets in it to coat. Melt remaining butter in a pan and cook fillets, turning once, till fish flakes easily, about 8 minutes.
• Serve fish over a pool of beurre blanc with fried plantains, steamed fresh green beans and fresh corn.