Ingredients:
2 c. ground conch (about 4 conch) process medium
1 lg. red onion, chopped fine
1 med. green pepper, chopped fine
1 lg. celery stalk, chopped fine
1 tsp. key lime juice
1 tsp. celery salt, heaping
1/2 can tomato paste
1 tsp. ground thyme
1 tsp. baking powder
1 1/2 tsp. Tabasco sauce

Stir the above.
Add 1 small tomato, finely chopped.
Add approximately 1 1/2 cups Bisquick; mix well until “batter” is firm enough to form and hold together in 2″ balls. Drop fritters into hot oil. Brown on all sides. Drain on absorbent paper. Serve hot with tartar or cocktail sauce.

Note: Bisquick comes in several flavors that are perfect for this recipe such as: Cheese Garlic and Three Cheese.

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Ingredients:

• 4 (6 ounces each) grouper fillets
• 1/3 cup tequila
• 1/2 cup orange liqueur
• 3/4 cup fresh lime juice
• 1 teaspoon salt
• 3 cloves garlic, peeled
• 4 tablespoons olive oil
• 3 medium tomatoes, diced
• 1 medium onion, chopped
• 1 small jalapeno, seeded and minced
• 4 tablespoons chopped fresh cilantro
• 1 pinch white sugar salt to taste
• 1 tablespoon olive oil
• ground black pepper to taste

Directions: Place fish in a shallow baking dish. In a bowl, stir together the tequila, orange liqueur, lime juice, 1 teaspoon salt, garlic, and olive oil. Pour mixture over fillets, and rub into fish. Cover, and refrigerate for 1/2 hour, turning the fillets once.

Preheat the grill for high heat.

In a medium bowl, toss together the tomatoes, onion, jalapeno, cilantro, and sugar. Season to taste with salt. Set salsa aside.

Remove fillets from marinade, and pat dry. Brush the fillets with oil, and sprinkle with ground black pepper. In a small saucepan, boil remaining marinade for several minutes. Remove from heat, and strain out garlic cloves. Set aside to cool.

Grill fish for 4 minutes per side, or until fish is easily flaked with a fork. Transfer fillets to a serving dish. Transfer the fish to a serving plate.

Spoon salsa over the fish, and drizzle with the cooked marinade to serve.

Makes 1 pie

• One 9” graham cracker pie crust
• 4 egg yolks
• 1 whole egg
• ¾ cup sugar
• ½ cup Key lime juice
• 1 stick butter
• 8 oz. semi-sweet chocolate chips
• ¾ cup heavy cream

Bake pie crust at 350 degrees for five minutes. Bring cream to boil, remove from heat, add chocolate chips, mix well until smooth. Let cool slightly but use still warm. (This is more than enough ganache for one pie. You can use leftover to frost cake or cupcakes. It will keep in fridge for about 2 weeks. If use later, gently heat in double boiler before using.) Let pie crust cool a little then spread entire inside of crust with warm chocolate ganache.

Lime curd

Mix egg yolks, whole egg and sugar together and beat until thick. Set aside.

Melt butter with Key Lime juice in double boiler. Add egg mixture and whisk until whisk leaves lines in custard. Be careful not to overcook. Pour into pie crust and cool. Top with whipped cream.

You can tell the fish is really fresh when you walk into the Eaton Street Fresh Seafood Market in Key West. There’s no fish smell. Andrea Morgan did what many lawyers probably wish they could do: retire at a very young age and move to Key West. She and her husband, Sean Santelli, quickly realized that there were very few fresh seafood markets, despite the fact that they were surrounded by bountiful seas filled with some of the best seafood in the world. In fact, they said, 90 percent of the fish caught here is trekked out of Key West. Sean started fishing on his boat, the Outcast, and Andrea started cooking. Hogfish is a beautifully white firm fish caught in deep water. The texture and flavor, when fresh, are amazing. It’s best to assemble the salad just before it is served. Use the freshest fish you can find.

Serves 8

1 orange, freshly squeezed (about 1 cup)
12 limes, freshly squeezed (about 2 cups)
1 tablespoon kosher salt
1 tablespoon hot pepper sauce
1 pound fresh hogfish (grouper or mahimahi can be used)
1 red bell pepper, diced (about 2 cups)
1 small red onion, diced (about 2 cups)
3 plum tomatoes, diced (about 2 cups)
4 celery stalks, with leaves, diced (about 2 cups)
1 small jalapeño pepper, diced
3/4 teaspoon ground white pepper
3/4 teaspoon ground black pepper
1/2 cup cilantro leaves
chopped Tortillas or crackers for dipping

Juice the orange and enough limes to measure 3 cups. Add the salt and hot pepper sauce to the juice and set aside. Cut the hogfish into small, bite-size pieces and let marinate in the citrus juice while chopping the red bell pepper, red onion, tomatoes, celery, and jalapeño pepper. Place the vegetables in a large bowl. Spoon the hogfish and all its liquid into the bowl of vegetables.

Serve after the hogfish and vegetables have marinated for 30 minutes. The hogfish should be opaque white. Just before serving, stir in the white and black pepper and sprinkle with cilantro. Serve with tortillas or crackers.

Serves: 4 

• 2 lbs fresh Key West Pink Shrimp 
• 2 tablespoons butter 
• 1 fl oz oil 
• 2 onions, chopped 
• 2 cloves garlic, chopped 
• 2 tablespoons curry powder 
• 1 tomatoes, chopped 
• 1 sweet pepper chopped 
• Salt 
• Black pepper 
• 1 1/2 cups water

Peel and devein shrimp if necessary. Fry them in the butter and oil along with the chopped onions and garlic. Add the curry powder and continue to fry for two minutes. Then add the tomatoes, sweet peppers, salt and pepper. Finally, add water. Bring to a boil then reduce heat and simmer for 10 minutes.

Best served with white rice.

NOTE: This is a very spicy dish!!!!