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Ingredients  
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
 
Preparation  
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

Ingredients

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)

Preparation
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.

Yield
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

 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

INGREDIENTS:

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

DIRECTIONS:

 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.

 Kingfish is a lean and full flavored dark meat fish. It is best to grill when filleted and the dark meat trimmed off, although it can be grilled when steaked into 1 or 1 1/2 inch thick steaks. It is recommended to use a fish or hamburger basket when using this recipe, which eases the flipping process.

 Prep Time: 35 minutes             Marinade Time: 1-2 hours               Cook Time: 12 minutes

Grilled Kingfish

Ingredients:

2 pounds fresh Kingfish fillets

3 Tbsp extra virgin olive oil

1/4 cup McCormick’s Rotisserie Chicken seasoning (or your favorite chicken/ pork rub)

2 Tbsp butter

1 Key Lime, cut into wedges

Instructions:

Rinse fillets under cold water and pat dry with paper towels. Place fillets skin side down and gingerly rub Olive oil over all exposed flesh. Sprinkle Rotisserie seasoning over fillets and gently rub into meat (feel free to coat fish to your liking). Cover seasoned fish with plastic wrap, ensuring that there are no air spaces between the fish and wrap. Refrigerate and marinate for 1 to 2 hours.

 Start grill, maintaining a medium high heat. Use a non-stick spray on your fish basket and preheat over grill. Place fish fillets into fish basket, skin side down and cook for 3 to 5 minutes or until the edges of the fillets turn white. Add small 1/4 Tbspns of butter over the top of the fillets and allow to melt. Turn heat up to high, flip the fish basket over and cook for another 4 to 5 minutes or until fish flakes easily with a fork.

 Remove fish from basket and arrange on serving platter with Key Lime wedges on or around fish.

Jicama Slaw

Ingredients:

1 med size Jicama

1 med size carrot

2 scallions, thinly sliced

Chopped cilantro (to taste or about 1/2 cup)

1/4 cup Rice Wine Vinegar

1/8 cup fresh Key Lime juice

1 teaspn sugar

Thai chili paste, to taste and optional

Directions:

 While fish is marinating, make the slaw; start by julienne the jicama and carrot. Mix in the scallion and cilantro. Combine the rice wine vinegar, fresh lime juice, sugar and chili paste (if using) in a small bowl to dissolve the sugar and then toss with the vegetables. Place the slaw in the refrigerator and chill in a covered bowl. Toss once again before serving.

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