Showing posts with label Yellowtail snapper. Show all posts
Showing posts with label Yellowtail snapper. Show all posts

Thursday, May 18, 2017

Broiled Yellowtail Snapper, a la Melissa Clark #recipe @LucyBurdette

LUCY BURDETTE: Coming from the "fish stick generation," fish is something I don't have complete confidence in cooking. Shrimp I can do. Crab cakes sure. But fish? Not so much. Especially when Key West restaurants do it so well. 

But when our neighbor gave us fresh yellowtail  snapper (caught by his son that very morning,) and when Melissa Clark offered a tasty sounding recipe in the New York Times that also looked easy, how could I resist? This is a flexible recipe so ingredients can be adjusted according to your taste.


 1 pound or so white fish
4 ounces unsalted butter
1 to 2 teaspoons curry powder
2 to 4 cloves garlic, pressed
1/2 to 1 inch fresh ginger, grated 
 Grated lemon zest
Salt and pepper to taste

Melt the butter in a small pan, add the curry powder, fresh garlic, and ginger, and heat for a minute or two until the flavors are combined. Stir in the zest. 

Place the fish fillets on a small, rimmed baking sheet. (I covered mine with foil first.) Heat the oven to broil. 

Spread the sauce and its butter over the fish, and broil until done, or just flaky. Probably not much more than five minutes. 

Serve with lemon wedges, rice, and a vegetable or salad. I still say Seven Fish restaurant in Key West does fish better than I could imagine cooking myself, but this was pretty darn tasty. 

And  just for fun, here's a snippet from AN APPETITE FOR MURDER, when Hayley is writing her first-ever review, of Seven Fish restaurant. Funnily enough, she doesn't even mention the dish I order almost every time (yellowtail snapper in a light Thai curry sauce):

“The best starter isn’t on the regular menu, though it’s almost always offered: Sautéed grouper roll. (Or mahi mahi if the ban on fishing grouper holds.) Prepare your taste buds for a mélange of sweet, fresh fish, buttery avocado, and sauce-absorbing rice, all wrapped in a crispy tissue of seaweed. Incredible! The fish tacos are almost as good—under no circumstances neglect the spicy cole slaw that comes on the side. If you need to eliminate some choices, the crab cake has a larger ratio of cake to crab than this reviewer prefers, and salads are above average but skippable if you’re saving room for dessert.
Above all, do save room for dessert! Like the strawberry whipped cream pie, a tangle of sweet berries sunken into a bed of rich whipped cream complemented by the exquisite surprise of a chocolate graham cracker crust. If bananas flambé isn’t a choice you’d usually make, make an exception. The key lime cheesecake is rich and creamy, but a little short on lime.
As for main courses—“

Then I went on to describe Seven Fish’s main dishes in the twenty-five words I had left. I recommended the sea scallops over mashed potatoes, issued a richness alert on the gnocchi dressed with mellow blue cheese and sautéed fish, and began to tackle my mixed feelings about ordering meatloaf or chicken in a restaurant featuring “fish” in the name.


Thursday, April 21, 2016

Salad with Mango, Cherries, and Toasted Walnuts #recipe @LucyBurdette

 LUCY BURDETTE: This year for Christmas my wonderful uncle sent me a big box of dried Michigan cherries. They are so sweet and delicious! I've used them in granola and cookies, but I wanted to find a salad to showcase them as well. This combination does just that.

1 head red leaf or butter lettuce
2 small cucumbers
2 sticks celery
One ripe avocado
One half ripe mango
1/2 cup dried Michigan cherries
1/2 cup walnuts, broken into pieces and toasted

Wash and dry the lettuce, tear into bite-sized pieces and layer at the bottom of the salad bowl. Slice the cucumber and the celery and mix this in.

Toast the walnuts until slightly brown and crunchy.

Peel and dice the avocado. Slice the ripe sections of the mango off the pit, and dice. Layer the avocado and the mango onto the salad. Sprinkle with cherries. Top with cooled walnuts.

Dress with a mustard vinaigrette and toss, once your guests have admired the presentation:). (You of course should feel free to make your own tweaks, onions if you like them, or some kind of soft cheese, for example.) In this case, we ate the salad with pan-fried yellowtail snapper and roasted rosemary potatoes--yum!


The seventh Key West mystery, KILLER TAKEOUT, is on bookshelves everywhere. What about yours?

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Thursday, April 30, 2015

Mango-Avocado Salsa #recipe @LucyBurdette

Salsa with Yellowtail

Ignore the ginger, I changed my mind on that!
LUCY BURDETTE: I'm headed to the Malice Domestic traditional mystery conference today, so I thought I'd share a really easy recipe. I know, what sense does that make, right? But some night when you're pressed for time and want to quickly dress up a piece of fish or some shrimp, you'll be glad to have this one in your hopper.


One large ripe mango
One ripe avocado
1 tablespoon minced red onion
1 tablespoon minced jalapeno
2 tablespoons chopped fresh cilantro
Two key limes
1 to 2 teaspoons orange flavored olive oil
Salt-and-pepper to taste

Putting this together is so easy, it's almost embarrassing: Cut the mango and avocado into small chunks. Mix this gently with the onion, cilantro, and jalapeno. Squeeze the key limes over the top and drizzle all with the olive oil. Then salt and pepper to taste.

Voila--salsa! You can serve this with pan fried yellowtail snapper or Key West pink shrimp. You could even serve it with tortilla chips as an appetizer. No one would complain!

When she is not blogging and cooking, Lucy Burdette writes the Key West food critic mysteries.

Fatal Reservations, the sixth book in the series, will be in bookstores on July 7, but you can certainly order it now!

Thursday, April 17, 2014

Sauteed Yellowtail Snapper with Pineapple-Avocado Salsa @LucyBurdette

LUCY BURDETTE: I've met so many interesting people in Key West this winter, one of them being Chef Norman Van Aken.We had several hours together at a local artisan fair so I had the chance to ask him about his life as a chef and buy some signed copies of his new cookbook, MY KEY WEST KITCHEN

This was very lucky timing, as I was finishing DEATH WITH ALL THE TRIMMINGS, which stars a chef in a new Key West restaurant. Nothing is more helpful than hearing wonderful details from someone who's been in exactly that position.

I'm not a huge fish eater, but as we do live on an island, it seemed a crime not to try to prepare my favorite, yellowtail snapper. And besides, this gave me the chance to experiment with one of my fictional chef's signature dishes. 


1 lb yellowtail snapper filets
1 egg with splash of milk
Panko bread crumbs
Salt and pepper

1/2 Pineapple, peeled, cored and cubed
1 Avocado, cubed

1/2 lime
2 Tbsp olive oil
dash of chili powder or to taste

Salad greens


Prepare the salsa by cubing the pineapple and the avocado. In a small bowl, squeeze the lime and whisk together with the olive oil and chili powder. (As you can see in the picture, I'd planned to include mango, but it didn't feel ripe enough by show time.) Add the dressing to the fruit and mix gently. Set this aside.

Whisk the egg with a splash of milk and put this in a flat bowl. Salt and pepper the fish filets and dunk them in the egg, then in the panko crumbs. Melt 2 tablespoons of butter and one of olive oil in a skillet to medium high, and saute the filets until cooked through and golden brown. (Time will depend on how thick the fish is.)

Serve the fish with a wedge of lime, the pineapple salsa, and a tossed green salad. 

 I suspect Chef Van Aken's version would be even better, but my husband pronounced it delicious!

MURDER WITH GANACHE, the fourth Key West mystery, is in stores now!
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PS: Mary Mannella was selected as the winner of Liz Mugavero's book giveaway this past Sunday. Mary, please email Liz.Mugavero at gmail dot com to claim your prize!