Recipes

Citrus-Marinated Mahi-Mahi Steaks – Broiled

This lucious recipe is a perfect tropical blend of Citrus and one of the Florida Keys favorite seafood, Dolphin…Mahi…Dorado. When you have finished enjoying this feast you may have dreams of Key Largo nights.

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Conch Ceviche

Ceviche, comprised of raw seafood marinated in a citrus-based sauce, is a dish native to the Viceroyalty of Peru, a colonial district of Spain that was in effect from the 16th to the 18th century and covered many of the countries within modern-day South America. As both Chile and Peru were once governed by the Viceroyalty of Peru, both countries claim to be the original homes of ceviche. Try this tasty recipe and let me know your thoughts. Read more…

Conch Salad

This recipe is taken from the Best Cookin’ Under the Sun! by the Ladies Auxillary of the Islamorada Volunteer Fire, Ambulance and Rescue Corps. Published in 1975. It is listed under Salads, by Naomi. Read more…

Crab or Lobster Kabobs

This recipe is taken from the Best Cookin’ Under the Sun! by the Ladies Auxillary of the Islamorada Volunteer Fire, Ambulance and Rescue Corps. Published in 1975. It is listed under Appetizers, by Angela Cippolla.
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Crawfish-Lobster Pudding

Crawfish Pudding! If you aren’t familiar with seafood puddings you may look at this recipe title and quickly move on. But you really should give this a try.

This recipe is taken from the Best Cookin’ Under the Sun! by the Ladies Auxillary of the Islamorada Volunteer Fire, Ambulance and Rescue Corps. Published in 1975. It is listed under Seafood, by Elsie Curry.
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Creamy Crawfish Tails with Wild Rice

Your lobster hunting has been going well and you are looking for something a little different for the family. This is one that is sure to please everyone. Read more…

Crispy Pan Fried Conch with Citrus Sauce

Conch is very firm, so place the meat between two pieces of plastic wrap. Use a meat tenderizing mallet to pound the conch until it is smooth and flattened to the thickness your recipe requires. Reduce the cooking time if you have pounded it really thin. Read more…

Curried Stone Crab Claws with Hot Marmalade Dip

2 1/2 pounds frozen Florida stone crab claws 
1/2 cup butter, softened 
1 teaspoon curry powder 
1/3 cup orange marmalade 
1/4 cup lime juice 
1/4 cup soy sauce 
1 clove Florida garlic, minced 
1/2 teaspoon ginger 
1 teaspoon cornstarchCrack and remove outer shell from the claws, leaving meat attached to the moveable pincer that is on one side of the claw. Cream together margarine and curry powder. Spread curry butter over both sides of frozen stone crab claws; arrange on broiling pan. In the meantime, combine remaining ingredients, mixing well. Cook, stirring constantly, until clear and thickened; keep warm. Place broiler pan with the crab claws about 3-inches from heat source and broil 6-8 minutes, turning once, or until hot. Serve with hot marmalade dip.

Dolphin with Mango & Pineapple Salsa – Grilled

Grilled Dolphin is a Florida Keys summer favorite. This tropical, spicy salsa is the perfect topping, sure to please all your friends and neighbors.

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Dorado El Dorado – Baked

This low-fat dish is brilliantly colored and bursting with the assertive flavors of Baja, Mexico. The fish is a great fighter with firm, slightly sweet and moist flesh. The skin should be removed before cooking. 

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