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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.

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.

INGREDIENTS:

• (2) 1 pound Grouper Filets1 pound blue crab meat 
• 1/2 cup chopped onion 
• 1 cup chopped celery 
• 1 chopped green pepper 
• 2 cloves garlic, minced 
• 1 cup butter 
• 2 cups soft bread crumbs 
• 3 eggs, beaten 
• 1 tablespoons chopped parsley 
• 1/2 teaspoon pepper

PREPARATION:

Florida Blue Crab Stuffing

Remove pieces of shell or cartilage from crab meat. Cook onion, celery, green pepper and garlic in butter until tender, but not brown. Add remaining ingredients; mix well.

Cut slit halfway through down the center of Grouper filets and slice horizontally to make a pocket.

Fill this pocket with crab stuffing mixture, brush with melted butter and salt. Bake at 425° for about 45 minutes, or until golden brown.
Serves 4.

Marinade: 

• 3 tablespoons fresh orange juice (1 orange) 
• 2 tablespoons fresh lemon juice (1 lemon) 
• 2 tablespoons olive oil 
• 1 clove garlic, finely chopped 
• Salt & freshly ground black pepper, to taste 
• 4 fish steaks (about 1-inch thick) 
• 1 tablespoon chopped fresh chives (or substitute parsley or cilantro)

1. Preheat the broiler to high. In a small bowl, whisk together the marinade ingredients.

2. Place the fish steaks in a non aluminum shallow dish. Pour about half of the marinade over them (reserve the rest of the marinade). Cover the dish with plastic wrap and let sit for 10 minutes at room temperature.

3. Transfer the fish steaks to a broiler pan and broil, turning them once with a spatula, until the steaks are golden on the outside and done to taste inside, about 4-6 minutes per side. Drizzle with the reserved marinade, garnish with the chopped fresh chives, and serve immediately.

Serves 6.

6-10 oz portions of Dolphin (Mahi-Mahi) 

The Salsa

1 ½ Cups Mango, cleaned, ¼” Diced 
1 ½ Cups Pineapple, Fresh Cleaned ¼” Diced
1 Ounce Fresh Key Lime Juice
¼ Cup Red Onion, ¼” Diced
1 Each Green Onion, trimmed, cut on bias
1 Ounce Fresh Mint, Chiffonade
1 Each Medium Size Jalapeno, Deseeded, 1/8″ Diced
¾ Cup Pepper, Red ¼” Diced
¼ Cup Olive Oil 
Taste of Kosher Salt
Taste of Cracked Black PepperPeel, Seed/Core and ¼ Inch Dice Ripe Mango and Pinapple. Thinly Slice Scallion on the Bias Using Green and White Parts.

Combine Diced Red Onion and Red Pepper in Stainless Steel Bowl.

Add Mango and Pinapple to Bowl. Add Green Onion, Lime Juice, Olive Oil, Mint and Jalapeno. Mix Well.

Add Salt and Pepper. Mix Well Again. Taste and adjust flavor where needed. Let stand for at least one hour under refridgeration.

Over Hot Fire and a Well Seasoned Grill, begin to Grill Dolphin which is brushed with a bit of Olive Oil. Grill Mahi until fish begins to look opaque on one side. Thickness of the fish will determine how long the fish will take to cook. Turn Dolphin over to complete cooking. Remove Dolphin when opaque throuthout.

Serve the Dolphin topped with ½ Cup of the Salsa.