Key Lime Ceviche

Keys — Sun, 03 May 2009 17:41:44 +0000

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.

Prep. time: 20 minutes
Marinating time: 3-4 hours3 lbs. fillet of Yellowtail, Hogfish, Grunt (or other Lite White fish)
3 cups Orange juice
1 1/2 cups Key Lime juice
1 Green Bell Pepper, chopped
1 Red Bell Pepper, chopped
1 Cayenne Pepper, finely chopped
1/2 teaspoon Ginger Root, finely chopped
2 cups ketchup
4 Tablespoons Olive Oil
2 teaspoons salt

Cut Fish fillets into 1″ squares and add all ingredients in a ceramic or glass bowl. Mix well, cover and refrigerate for 3-4 hours, stirring occasionally.

Serve cold with warmed taco chips.

Tags: Ceviche, Grunt Recipe, Hogfish Recipe, Yellowtail Recipe

Mac-Yellowtail – Fried

Keys — Sun, 03 May 2009 17:39:34 +0000

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.

Ingredients:

2 lbs. Yellowtail cut into 1″ strips
2 cups Macadamia nuts, minced in blender
2 eggs
2 Tbls. milk
½ t. salt
½ t. freshly ground pepper
½ cup flour
5 Tbls. butter
2 Tbls. Olive oil
2 key limes, quartered

Pat fish fingers dry with paper towel. Combine eggs and milk and whisk. Add salt and pepper to flour and mound on a sheet of waxed paper. Place nuts in a shallow dish. Roll the fish fingers in flour.

Dip in egg mixture, then nuts and place on a cake rack to dry for at least 30 minutes.

Melt the butter and oil together in a heavy skillet over moderate heat. When butter becomes foamy, add the fish and cook 3-5 minutes on each side.

Serve at once with key lime quarters.

Tags: Yellowtail Recipe

Florida Keys Treasures » Yellowtail

Key Lime Ceviche

Mac-Yellowtail – Fried