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FLORIDA RED SNAPPER

2 lb Red snapper fillets
2 tbls Orange juice
2 tsp Grated orange rind
1/8 tsp Nutmeg
1/4 cup Grated onion
2 tbls Lemon juice
1/2 tsp Salt

Cut fish into 6 portions/Place in a single layer, skin side down, in a well-greased baking dish/ Combine onion, orange and lemon juice, orange rind, and salt/Pour over fish; cover and place in refrigerator to marinate for 30 minutes/Sprinkle fish with nutmeg and pepper/Bake in a moderate oven for 25 to 30 minutes or until fish flakes easily when tested with fork.



KEY LIME POACHED SNAPPER

3 ½ cups water
1 cup key lime juice
2 Tbls. salt
2 lbs.Snapper
½ cups onions, chopped
1 clove garlic, chopped
2 bay leaves
½ t. thyme
2 Tbls. Parsley, chopped
2 Tbls. key lime juice

Combine 1 1/2 cups water, lime juice and salt and stir until dissolved in a glass dish.Add the fish to liquid and allow to marinate for 1 hour. Drain the fish. In a poaching pan combine remaining 2 cups water, onion, garlic, bay leaves, thyme and parsley and bring to a boil. Reduce Heat and simmer for five minutes. Add the fish and simmer 10-12 minutes or until the fish flakes. Easily, remove fish from the pan. Bring the liquid to a boil over high heat and reduce the liquid.To ½ cup. Add 2 Tbls. Lime juice and pour sauce over warm fish.



Mango Mahi Mahi

1 ½ pounds Mahi Mahi fillets
¼ cup olive oil
½ cup Florida mango juice
½ cup finely chopped fresh basil

Cut fish into serving sized portions and place in a bowl/ Combine oil, juice and basil and pour over fish/Cover and refrigerate to marinate for 1 hour/Prepare grill/When ready Place seafood on hot grill/Let fish grill for about 5 to 6 minutes on each side, basting before turning fish one time.



Citrus-Marinated Pompano Steaks

Marinade 3 tbls fresh orange juice
2 tbls lemon juice
2 tbls olive oil
1 clove garlic-minced
Salt,and pepper

4-1 inch thick pompano steaks
1 tbl.fresh chives-chopped

Preheat the broiler to high/ In a bowl, whisk together the marinade ingredients/Place the fish steaks in a shallow dish/Pour about half of the marinade over them(save the remaining marinade)/Cover the dish with plastic wrap and let sit for 10 minutes at room temperature/Transfer the fish steaks to a broiler pan and broil, turning them once,about 4-6 minutes per side/Drizzle with the reserved marinade,and garnish with the chopped fresh chives



Lime Grilled Grouper Steaks

1/4 cup fresh lime juice
2 tbsp olive oil
1 clove garlic-minced
1 tbsp soy sauce
1 tsp Dijon-style mustard
1/4 tsp salt
1/4 tsp freshly ground black pepper
6 1 inch grouper steaks

Preheat grill or broiler/In a small bowl, whisk together the lime juice, olive oil, garlic, soy sauce, mustard, salt, and pepper/Brush the steaks with about one-third of the dressing and reserve the rest/ Place the steaks on the grill or in a broiler pan, and grill or broil until the steaks are golden on the outside and done to taste inside, about 3-5 minutes per side/Remove the steaks from the broiler and place them on a serving platter or individual plates/Drizzle with the reserved lime mixture.



PECAN CRUSTED GROUPER

2 Grouper fillets
2 tsp Dijon mustard
1/2 cup Flour
2 Egg whites-lightly beaten
1/2 cup Pecan halves-chopped fine

Lightly coat fish fillets all over with mustard/Dust with flour,Dip in egg whites, then roll in chopped pecans/Place fish on a baking sheet sprayed with vegetable oil/Bake at 425 degrees for 15 - 20 minutes



SNAPPER BOCA CHICA

1½ pounds Florida snapper fillets
½ cup Florida honey
1½ cups Florida orange juice
2 teaspoons paprika
½ 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


SPICY CARIBBEAN SNAPPER

2 lbs.Snapper Fillet
1 Large Tomato, Peeled and Chopped
2 Scallions, Chopped
1 Garlic Clove, Finely Chopped
2 Teaspoons of Louisiana Hot Sauce
1 Sprig Fresh Thyme or 1/2 Teaspoon of Dried Thyme Leaves
1/2 Teaspoon of Salt
1/3 Cup of Olive Oil
1/4 Cup (1/2 stick) of Butter
1 Lemon, Cut in Half

In a small bowl, stir together the tomato, scallions, garlic, hot sauce, thyme, and salt.In a large skillet, heat the olive oil and butter over medium heat until the butter melts.Place the fish in the skillet. Squeeze the lemon over the fillets in the pan. Spoon the tomato mixture evenly over the fish, cover the skillet tightly, and cook for 10 minutes. While cooking, check with a spatula to make sure that the fish is not sticking to the bottom of the skillet. Reduce the heat and simmer for about 10 minutes longer, or just until the fish is cooked through. Use a fork to test whether the fish is cooked through and tender.


GROUPER WITH FLORIDA RELISH
5 servings

Marinade:
1 1/2 pounds Florida grouper fillet
2 tablespoons Florida lime juice
1 tablespoon olive oil
1 teaspoon salt
1/4 teaspoon cracked pepper

Herb topping:
1 cup bread crumbs
1/4 cup basil leaves
1/4 cup parsley leaves
1/2 teaspoon salt
1/4 teaspoon pepper

Relish:
5 cups fresh Florida vegetables such as: conch peas, black-eyed peas or butter beans, corn, chayote, onions, peppers or tomatoes
1 teaspoon salt
1 tablespoon olive oil
1/2 teaspoon chopped Florida garlic
1 teaspoon dry thyme

Refrigerate and marinate grouper fillets in a mixture of lime juice, olive oil, salt and cracked pepper. Process bread crumbs with basil, parsley, salt and pepper. Coat top of fillets with breadcrumb mixture. Blanch peas or beans in boiling salted water for 10 minutes or until tender; drain and set aside. Bake grouper in a preheated 350 degree F oven 15 to 20 minutes or until flesh has turned opaque. In a large sauté pan heat olive oil; add vegetables and cook until tender; season with garlic and thyme. Divide vegetables evenly; top with grouper fillets.


SUNSHINE SNAPPER
Yield: 6 servings

2 pounds Florida snapper fillets
1 tablespoon butter
2 tablespoons Florida orange juice
2 teaspoons grated Florida orange peel
1 teaspoon salt
1/8 teaspoon nutmeg 1/8 teaspoon pepper

Cut fish into 6 pieces; place in a single layer in a lightly-oiled baking dish. Combine remaining ingredients; pour over fish. Bake in a preheated 350 degrees F oven for 20-25 minutes or until fish flakes easily with a fork.

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