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Cobia are still being found throughout the Lady K’s home waters and surprising anglers who are searching for King Mackerel, Tuna and Snapper. Cobia are opportunistic feeders, meaning they will eat whatever they may come across. Crabs are a favorite food but at the cleaning station our crew has discovered they also enjoy squid, octopus, sea horses and both large and small bait-fish. Cobia will also travel underneath or alongside sharks and stingrays so they may feed on the scraps left by the large predators.

Cobia can be caught in any depth water ranging from the surf line or inshore flats to deep water wrecks and ledges of 300 feet or more.

Junior angler Dylan caught this nice Cobia and King Mackerel during the morning trip on Saturday to start off the Memorial Day weekend. Friday afternoon three fish were boated to 30 pounds and one undersized fish released.  Wednesday afternoon VIP angler Dick bagged another nice fish in the 30 pound class (below) while fishing for snapper. The fish was caught on a 20 pound test outfit.

Cobia is excellent table fare and may be cooked in a large variety of ways. Below is a quick, easy and great tasting recipe for anglers to try.

Baked Cobia with Dijon Mustard Crumbs


1/3 cup mayonnaise

1 Tbsp Dijon mustard

1 tsp lemon juice (or lime juice) and zest

1/4 tsp Cayenne pepper

3/4 cup Panko breadcrumbs

1 Tbsp minced fresh parsley

1/4 tsp sea salt

1/2 tsp black pepper

1/2 tsp smoked paprika

4 (6 to 8 ounce) pieces Cobia fillet or lions, 3/4 to 1 1/2 inch thick


1. Adjust oven rack to upper-middle position and heat oven to 450 degrees. Use shallow baking dish 9 X 11 and spray bottom lightly with Pam or vegetable oil spray.  In a shallow bowl, whisk together mayonnaise, Dijon mustard, lemon juice, lemon zest and cayenne pepper, set aside. In a second shallow bowl, mix together breadcrumbs, parsley, sea salt, black pepper and paprika.

2. Rinse fish in cold water and pat dry with paper towels. Lightly season with salt and black pepper. Brush the top of each fillet with mustard and mayonnaise mixture (thicker is better). Place fish into breadcrumb mixture and press firmly to build a heavy crust onto the mustard mixture. Arrange fish in baking dish with the crumbed side facing up and coat liberally with vegetable oil spray. Bake until fish is golden brown 12 to 15 minutes or until thermometer reaches 125 degrees at center.

Serve with rice, fresh steamed vegetables and side salad.

Serves 4


This recipe will take some time to make but is well worth the effort for feeding a large group of people. Cobia are large fish which average 25 pounds and yield very thick fillets of firm white meat. For the best results, remove the blood-line or any dark meat before rinsing and cooking.

Pan-Seared Fresh  Cobia

Yield 12 ea


12 ea 3 oz Belize Cobia Medallions, rinse with cold fresh water and patted dry with paper towel.

1 cup olive oil
4 tbsp red pepper flakes (2 tbsp for less heat)
1/4 cup fennel fronds
2 ea lemons, zested
Salt and pepper, as needed


Cilantro leaves, stems removed and parsley.


1) Steep the olive oil and the red pepper flakes. Strain off.
2) Season the cobia.
3) Coat the cobia with the lemon zest and fennel fronds.
4) Drizzle chili oil over the cobia. Coat the fish with the marinade,
Place in a container, wrap with plastic and place in refrigerator
for 30 minutes.
5) Heat a sauté pan over medium high heat.
6) Lightly coat bottom of pan with olive oil.
7) Place cobia in the pan and cook for 3 minutes, turn fish and cook
another 3 minutes, you may turn a third time and cook additional
2–3 minutes. The filet will have a slight crust to the flesh.

Crisp Paella Cakes

Yield 12 ea


2 oz whole butter
½ cup chorizo diced ¼ inch
4 ea shallots, finely chopped
2 ea garlic cloves, finely chopped
2 ea red pepper, finely chopped
2 cups Arborio rice
1 quart chicken stock
2 tbsp chopped oregano
4 teaspoons saffron
4 teaspoons chopped chives
24 ea mussels, chopped
1 lb fine lobster meat, diced ¼ inch
3 oz olive oil
Salt and pepper to taste


1) Melt the butter in heavy bottom pan.
2) Render the chorizo. Add the shallots, garlic, red pepper and cook
until translucent.
3) Add the rice and cook for three minutes. Add the stock, oregano,
saffron and chives. Bring to a simmer until the rice is cooked
through, about 20 minutes.
4) Add the mussels, lobster, salt and pepper. Mix to combine.
5) Place in molds and chill in refrigerator for one hour.
6) Pan fry as needed.

Olive Tapenade

Yield 1/4 cup


1/2 cup Empeltre olives, pitted
1 ea anchovy filet
1 ea garlic clove, peeled
2 oz olive oil
Salt and pepper to taste


1) Puree the olives with the anchovy and garlic.
2) Stream in the olive oil.
3) Adjust seasoning.

Herb Oil

Yield 1/4 cup


2 oz cup olive oil
1/4 cup parsley stems removed and blanched
1/4 cup chives, blanched
1/4 cup chervil, blanched
1/4 cup, tarragon stems removed, blanched
Salt and pepper to taste


1) Blanch all the herbs in salted water. Drain off water, ring out
excess water.
2) Place in blender.
3) Add the olive oil. Puree until smooth.
4) Adjust seasoning.

1 1/2 pounds Florida snapper fillets
1/2 cup Florida honey
1 1/2 cups Florida orange juice
2 teaspoons paprika
1/2 cup Florida lime juice
1 teaspoon salt
Score the top of the fillets in a large checkerboard fashion with 6 shallow cuts. Combine orange juice, lime juice and honey in a flat bottom container and mix well. Place fish in container with juice mixture and marinate for one hour in the refrigerator. Combine paprika and salt. Place fish on broiler pan and apply paprika mixture liberally to top of fillets. Broil for 10 minutes for each inch of thickness of the fillets or until fish flakes easily when tested with a fork. Heat marinade to boiling, reduce heat; simmer for 5 minutes while fish is cooking. Baste fish one time just before removing from oven.Yield
4 servings

Nutritional Value Per Serving
Calories 350, Calories From Fat 15, Total Fat 2g, Saturated Fat 0g, Cholesterol 65mg, Total Carbohydrates 48g, Protein 35g

Look for “Fresh from Florida” ingredients at your local store.

Snapper Boca Chica

FFF BannerPhoto courtesy of the Florida Department of Agriculture and Consumer Services


Photo courtesy of the Florida Department of Agriculture and Consumer Services


Amount Ingredient
3 tablespoons olive oil
3 tablespoons butter
4 cloves Florida garlic, minced
3 Florida shallots, minced
1 tablespoon capers
1 tablespoon pimento, diced
1/2 cup white wine
1/2 cup bottled clam juice
1/2 teaspoon coarse ground black pepper
4 6-ounce Florida snapper fillets
1/2 pound medium Florida shrimp, peeled and deveined
1/2 cup fresh Florida parsley, minced
  sea salt to taste
12 ounces vermicelli or angel hair pasta, cooked

Heat the oil and butter in a large sauté pan. Add garlic and shallots and sauté for 2 minutes over low heat, stirring often. Raise heat to medium, add capers, pimento, wine, clam juice and pepper; simmer for 2 minutes. Add filets and simmer over med-low heat for about 5 minutes. Add shrimp, spreading them evenly over the skillet; simmer for 3 minutes until filets and shrimp are cooked through. Stir in parsley; add salt to taste. Place fillets and shrimp on pasta on individual plates. Spoon scampi sauce over all and serve.

6 servings

Nutritional Value Per Serving
Calories 502, Calories From Fat 139, Total Fat 16g, Saturated Fat 5g, Trans Fatty Acid 0, Cholesterol 115mg, Total Carbohydrates 47g, Protein 40g, Omega 3 Fatty Acid 0.00g


 Photo courtesy of the Florida Department of Agriculture and Consumer Services


Amount Ingredient
4 6-ounce Florida snapper fillets
2 teaspoons cayenne pepper
  sea salt, to taste
  ground black pepper, to taste
1 cup rice flour
1/4 cup butter
1/2 cup sliced almonds
1/4 cup lemon juice
1/4 teaspoon flat leaf parsley, chopped
  parsley sprigs for garnish (optional)

Sprinkle fillets with seasonings then dredge in flour. Melt butter in shallow skillet over medium-high heat; add fillets and cook 3 to 5 minutes per side until golden brown and cooked through. Remove fillets from skillet and keep warm. Add almonds to butter in the skillet; cook until almonds are browned. Stir in lemon juice and parsley. Spoon sauce over cooked fillets and garnish with fresh parsley.

4 servings

Nutritional Value Per Serving
Calories 592, Calories From Fat 281, Total Fat 32g, Saturated Fat 16g, Trans Fatty Acid 1g, Cholesterol 124mg, Total Carbohydrates 36g, Protein 40g, Omega 3 Fatty Acid 0g

 Conch fritters have been an old Florida and Caribbean favorite for a century. Look for fresh conch meat at many of the local seafood markets found throughout southern Palm Beach County. Conch fritters are great as appetizers or can be served with a main dish if desired. The recipe below should yield 18 to 24 fritters.


6 ounces conch meat, diced

2 eggs

1 1/2 teaspoons Creole spice

1/4 cup diced green bell pepper

2 tablespoons chopped scallions

1 tablespoon minced garlic

1 teaspoon baking powder

1/2 cup milk

1/2 teaspoon salt and 1/4 teaspoon black pepper

up to 1 1/2 cups flour

Preparation Instructions: While preparing batter, slowly heat oil in a deep fryer to 360 degrees F.

 In a bowl, combine conch, eggs, Creole spice, green pepper, scallions, garlic, baking powder and milk; mix and season with salt and black pepper. Add enough flour to stiffen batter so it will be able to drop nicely from spoon into hot oil. Drop batter into deep fryer by tablespoons, testing a few times before making many fritters at a time. Use a long handled utensil to move the fritters around as they fry. Remove from oil when golden brown and drain on paper towels. Serve with tartar or cocktail sauce if desired.

 This is a quick and easy baking recipe that can used for fish such as snapper, grouper, orange roughy, cobia, redfish (red drum), snook and porgy. Serving sides of fresh steamed green beans, glazed carrots, sauteed yellow squash and dinner rolls will yield 4 servings. Prep time is around 6 minutes and cook time is 12 minutes. A quick dish for anglers on the go!


30 round buttery crackers (like Ritz)

2 tablespoons Dijon mustard

1/2 teaspoon dried basil, crushed

1/2 teaspoon hot sauce (your favorite)

1/4 teaspoon pepper

1 1/3 pounds fresh fish fillets

Fresh Key Lime wedges

 Process the crackers in a food processor until finely ground.

 Stir together mustard, basil, hot sauce and pepper; brush over fillets. Dredge fillets in cracker crumbs and place on a lightly greased rack in a broiler pan.

 Bake at 450 degrees F for 12 minutes until fish flakes easily with a fork. Garnish and serve with lime wedges.

This recipe is for those whose cooking style may not be on the grill. Use any kind of firm, white meat fish such as snapper, grouper, flounder, catfish, cobia, triggerfish or snook. This recipe can be accompanied by oven fried potatoes, coleslaw and fresh pineapple  yielding 6 servings.


6 (8 ounce) fresh fish fillets

1 cup fine, dry breadcrumbs

1/3 cup grated Parmesan cheese

1 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon paprika

2 tablespoons chopped fresh parsley

1/2 teaspoon chopped fresh oregano (optional)

1/2 cup butter or margarine, melted

Garnishes: fresh key lime or lemon wedges, fresh oregano sprigs

Stir together breadcrumbs, cheese, salt, pepper, paprika, parsley and if desired, oregano. Dip fish in butter: dredge in breadcrumbs mixture and place on a parchment paper-lined baking sheet.

 Bake at 375 degrees F for 25 minutes or until fish flakes with a fork. Garnish if desired.

Prep time is around 15 minutes, making this dish fast and simple.

 Fresh kingfish is excellent on the grill and this recipe is just right for a spring or summer-time Florida style cook-out. Served with a side of fresh steamed vegetables, chef salad and bacon stuffed shrimp will have your guest begging for more.

Ingredients for fish:

2 pounds fresh King Mackerel fillets, cut into 8 ounce portions

6 tablespoons lime juice or from 3 limes

2 tablespoons vegetable oil

salt and freshly cracked black pepper to taste

Grill with medium fire.

Place kingfish skin side down in a small, flat plastic container or shallow baking pan. You need a container in which the fillets can be packed tightly together but with their surfaces exposed.

 Season the fillets with salt and black pepper to taste, pour the lime juice over them. Cover and put in the refrigerator for 4 to 6 hours. Remove the fillets, pat dry and brush them with oil.

 Place fillets skin side up on the grill over a medium fire, Cover with a pie pan and cook 8 to 10 minutes.

 Remove pie pan, flip the fillets and cook for an additional 5 to 7 mintues. Fish is fully cooked when easily flaked through with a fork. Serve with red onion and mango relish (recipe below). Makes 4 servings.

 Red Onion and Mango Relish ingredients:

1 ripe Mango, diced

2 tablespoons chopped Cilantro

3 tablespoons lime juice or juice from 1 1/2 fresh limes

2 dashes Tabasco sauce

1 small Red Onion, diced

1 tablespoon chopped red orgreen Jalapeno chile peppers.

salt and fresh ground black pepper to taste

 Mix all ingredients in a bowl, cover and chill for 2 hours. This relish will keep up to 3 days if covered and refrigerated. Makes 1 1/2 cups.

 A baked dish for mahi mahi that goes well with garlic bread, a nice salad and a bottle of good German white wine and is best served over a bed of yellow rice.

Prep Time: 15 minutes      Cook Time: 30 minutes      Yields: 4 servings


2 pounds Mahi Mahi fillets

1/2 cup dark Rum

1/2 cup fresh Lime juice

2 onions, sliced into thin rings

2 Lemons, silced thick

2 teaspn dried Oregano

4 Tabspn butter

Ground Black pepper to taste


 1.  Arrange the fish fillets in an oven proof 9X13 glass baking dish. Pour the rum and lime juice over the fish and place the sliced onion on each fillet. Cover with plastic wrap so there is no air gap and refrigerate for 2 to 4 hours.

2.  Pre-heat oven to 325 degrees F

3.  Remove fish from the refrigerator and pour off about 3/4 of the liquid. Leave the onion slices in the dish and place a thick lemon slice on each fillet. Sprinkle with oregano and black pepper to taste. Place a pat of butter (or margarine) on each fillet.

4.  Bake, covered, at 350 degrees F for about 20 to 30 minutes or until fish flakes easily with a fork. Be careful not to over cook the fish or it will be dry. Serve with the cooked onion and lemon slices over and around the fillets.

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