Ingredience:

2 to 4 filets 1/2 to 3/4 thick; 1/4 cup diced cilantro; 1 Tbs minced fresh ginger;  1 can crushed pineapple; 6 to 8 oz of honey; 3 to 6 oz of chopped dry roasted macadamia nuts; Non stick barbeque cooking rack

Add 1/4 cup diced fresh cilantro + 1 tbs of fresh minced ginger to 1 can of crushed pineapple, mix n refigerate.Heat barbeque with non stick cooking rack to 500 degrees. Cover filets with honey, then sprinkle chopped macadamia nuts on both sides. Cook 3 to 7 minutes on both sides with lid down. Check filets n turn when honey caramelize. Add seasoned crushed pineapple to top or side of filet onto serving dish. Serve with brown rice or spanish rice. ENJOY!!!

Florida1919

Here is a recipe that I developed at a country club when I was working as a chef back in Orlando (Feels like a lifetime ago). Its fairly simple and I included a lot of pictures to help you along.

INGREDENTS: 4 skinned and de-boned snapper fillets, fillo dough, 1 stick butter, 1 large tomato, 1 zucchini, 1 8oz block of feta cheese, 4 cloves of garlic, 1tsp chili powder, 1tsp paprika, 1tsp salt (kosher if possible), 1/2tsp fresh black pepper, and 2tbs olive oil.

This will yield about 4 servings

First things first, start off with some fresh snapper, self caught preferably but any snapper will do but today I am using Mangrove snapper.

Take the garlic cloves and mince then dice the tomato, zucchini and feta cheese

Once you have that done place all of it into a mixing bowl with the paprika, chili powder, salt, pepper and olive oil….. mix very well to combine all ingredents and set aside for later.

Take out your fillo dough

Open the box and take out one of the fillo dough rolls and make sure to keep it sealed until the last second before you use it. Melt the stick of butter in microwave, get snapper fillets, make sure they are dry of excess liquids by patting them down with a paper towels and get a brush for the melted butter.

Once you have everything ready you are going to open the fillo dough package (be careful it is very delicate stuff, its like working with damp paper sheets) and unroll the sheets on a flat surface. Next you are going to layer the five sheets one on top of another and in-between each sheet you are going to lightly brush on the melted butter. So now that you have your five sheets of buttered fillo dough stacked up you are going to take a fillet of snapper and place it in the center of the sheet then take a hand full of the mix you made earlier and place it right on top so it looks like this.

Then you are going to take one corner and gently fold it to the center and continue to the next corner that you just made and fold that one up and so on and so on until you have what looks like a little volcano. If the starting corner is too long and it covers the filling then just fold it underneath its self, if any of the sheets are dry when folding over just dab a bit of butter on it and keep folding. The finished product should look something like this.

Place into a pre-heated 350 degree oven for 35 minutes and it should come out golden brown and delicious!

Eat and enjoy, if everything comes out right this should be the end result………..

I have tried this one and really like it,

6-8 ounces of smoked fish- skin removed, flaked into coarse pieces

1/2 block of neufchatel cream cheese( not special just the nonfat kind)

2 jalepenos

juice of 1 lime

1 tablespoon of old bay seasoning  ( i substitute for everglades heat seasoning)

1/4 cup mayo ( or less depending on your desired consistancy)

salt and pepper to taste

We eat this on the nut thins and it is amazing!

Kinda winged this one tonight, but it turned out great.  Slice 5 russet potatoes thin and half an onion, layer in square baking dish. In saucepan, make a roux ( melt 2Tbsp. butter, add 2Tbsp. flour, wisk in 2 cups 2% milk, salt, pepper) cook til sauce thickens.  Remove from heat, add 1cup shredded cheddar cheese, 1cup extra sharp cheese (use any cheese you like) and pour over potato and onions. Add salt and pepper to taste, parsley flakes and sprinkle italian breadcrumbs on top.  Bake, covered at 350 for 1-1 1/2 hours. Makes approx. 6-8 servings.

Cashew Crusted Snapper

Step 1: take snapper and dust in flour, THEN egg, then (either finely chopped cashews, shaved coconut…my favorite , or any other coating), then back into the flour.

Step 2: take a deep, heavy sauce pan and melt one stick of high fat butter at very low heat. Once the butter is fully melted, take a spoon and “clarify” the butter by skimming the fat off the top of the butter….

Step 3: turn heat up to medium, heat up clarified butter, and place snapper fillet in…until it turns light golden brown…..around 3 – 4 minutes per side assuming using yellowtail or similar thickness filet (mutton takes longer so cook at lower heat)

Step 4: once the fish is flipped and cooked, take a bottle of cooking sherry (Publix variety has been working for years) and pour a quarter of a bottle over the fillets and let simmer in the butter and sherry sauce for another minute.

Step 5: take filets out, squeeze fresh lemon and a pinch of salt,….take sherry / butter reduction from pan and drizzle over fillet before serving

Japanese Fish Fry

(appetizer)

Low Sodium Soy or Ponzu Sauce
(3)Limes
Garlic Powder (to Taste)
White Vinegar (Table spoon)
Fish Cubed into 1 or 2 inch chunks

Great for dockside as you can make the marinade before hand and save the rest for another day.

Mix all the ingredients above (minus fish) in a non reactive bowl(we use tuperware) then cool to let flavors mix.

No need to preseason fish, fry until cooked then dip in mixture for a few seconds while fish is still hot. Transfer to another bowl. Crack open an ice cold Kalik                         and enjoy. Works great with chicken wings also.