Island Recipes

Crispy Parmesan Yellow-Tail Snapper

This scrumptious recipe is one of my husband's favorite go-to's and so easy! He's also made it with grouper, but any type of mild, white fish will do.

Ingredients

16 ounces fish fillets
1 egg
2 tablespoons milk
1/3 cup parmesan cheese, grated
2 tablespoons flour
1/2 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon pepper

 

Directions

Beat egg and milk in a shallow bowl and set aside. In a zipper bag combine breading ingredients. One at a time dip fillets in egg, shake off excess and turn or shake in breading in bag.  Bake uncovered on an oiled baking sheet at 350 degrees for about 25 minutes or until fish flakes easily with a fork.

Can be served with lemon wedges if desired.

Lobster Mac and Cheese
Courtesy of Island Glenn @ www.thekeywester.com



Who doesn’t like Mac and Cheese? Try this yummy adult version with fresh Florida lobster!

Ingredients:

2 cups macaroni (elbows or corkscrews)
5 T butter
5 T flour
1/2 t salt
1/4 t black pepper
1 small yellow onion, chopped
1 clove garlic, chopped
1 shallot, chopped
2 cups milk
1 cup lobster broth
1 1/2 C sharp cheddar cheese, shredded
1/4 C gruyere cheese, shredded
1/4 C pecorino romano cheese, shredded
1/4 C Panko break crumbs
2 florida lobster tails

Directions:

1. Preheat oven to 325 degrees.
2. Cook pasta according to package directions. Set aside.
3. Steam lobsters over boiling water for about 3 minutes until meat turns white rather than translucent.
4. Remove meat from shell. Set aside to cool.
5. Cut up meat into bite sized pieces. Use water from steaming lobsters to make a lobster stock by adding lobster shells to the water and boiling for about 20 minutes.
6. In a separate pan, melt butter over medium heat. Add salt, pepper, onion, shallot, and garlic and cook until translucent. Add flour and stir constantly until mixture has a creamy consistency. Slowly stir in milk and lobster broth. Remove from heat.
7. Mix in cheese until combined. Add pasta and lobster.
8. Transfer to a baking dish. Sprinkle with panko. Put in oven on middle rack.
9. Bake for 20 minutes.

Hemingway's Hot Rum Punch
Courtesy of Papa's Pilar Rum @ www.rumconnection.com



With the official start of holiday party season upon us it’s time to whip up a few festive cocktails. This one comes to us from our friends at Papa’s Pilar Rum. Let us know what you think.

Creator: Phil Greene

Ingredients:

9oz Pilar Blonde
6oz Pilar Dark
6oz Cognac Ferrand 1840
1oz water
4 1/2oz lemon juice
3oz lime juice
3oz Depaz Cane Syrup (from Martinique), or 1 oz brown sugar simple syrup

Directions:

Add all ingredients to a pot, set on stove on low, allow to simmer for 30 minutes, stirring occasionally. Serve in punch cup, Irish coffee glass, sturdy wine glass, or rocks glass. Garnish with lemon peel. Option, add a dash of Angostura Bitters or Dale DeGroff’s Pimento Bitters to each serving.

Glassware: Punchbowl cup or Irish Coffee Glass
Serves: 8

Louie's Backyard Key Lime Pie
Courtesy of Louie's Backyard @ www.louiesbackyard.com

 

Level: Easy

Serves: 8

Ingredients

Piecrust:

• ⅓ c. sugar
• 1 stick unsalted butter
• 1 pinch salt
• 1½ c. all-purpose flour
• 2 tbsp. all-purpose flour
• 1 extra-large egg
• ½ tsp. vanilla extract
• 2 tbsp. molasses
• ½ tbsp. ground ginger
• ¼ tsp. ground cinnamon

Filling:

• 1 can sweetened condensed milk
• ½ c. Key lime juice
• 4 extra-large egg yolks
• 1 tbsp. vanilla extract

Directions

1. For crust: Preheat oven to 325 degrees F. In a medium bowl, cream sugar, butter, and salt until smooth. Add flour, egg, vanilla, molasses, ginger, and cinnamon and mix well to form a smooth dough. Roll out dough on a lightly floured surface into a circle about 13 inches wide and 1/4 inch thick. Line a tart pan with a removable bottom with dough. Trim excess dough. Bake crust until browned, 12 to 15 minutes.
2. For filling: In a medium bowl, whisk together all ingredients. Pour into pie shell and bake until filling sets to consistency of a soft custard, about 15 minutes. Cool pie completely on a wire rack.