Fish Recipes

Key Lime Ceviche

A unique method of food preparation, depending completely on lime juice, is ceviche. This is commonly used with fresh fish in Latin America. Raw fish is marinated with ample lime juice for several hours, then seasoned
with fresh chiles, cilantro, tomatoes, and onions. The recipe appears to be of Polynesian origin, but is today
often found along the Pacific coast from México to Perú, and on the Caribbean islands. The trick behind
ceviche is that proteins denaturize in an acidic medium, as they do at high temperatures; therefore, the fish
may be considered ‘cooked’ by the cold but sour lime juice.
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Mac-Yellowtail – Fried

Crunchy Macadamia nuts form a delicious topping for these delicate fish fillets in this island-inspired dish. You can substitute fillets of red snapper or any other delicate white-fleshed fish. The absolute key to success is to use the best-quality, freshest fish you can find.
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Macadamia Nut Crusted Grouper

Here is a Baked Grouper recipe that is sure to please. The contrasts of flavor will have them begging for more. Read more…

Quick and Easy Grouper Fingers

Sometimes you just need to get the food to your hungry diners. Here is a recipe that fits that requirement while still producing a tasty delight. Read more…

Sauted Mahi Mahi with Grapefruit Mojo Black Bean Puree

Here is a wonderfully tropical recipe for Dolphin fish from Chef Marty Blitz of Mise en Place, Tampa 

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