Super Simple Snapper

This recipe can be used with any snapper – yellowtail, mangrove, mutton, lane – or any mild, flakey fish.

Ingredients 
  • snapper fillets, all of about the same size
  • olive oil
  • butter or margarine, your choice
  • minced garlic
  • Seasoned Salt, or your favorite mariner’s seasoning
  • any dry white wine
  • Panko Japanese bread crumbs
  • grated Parmesan cheese (use the good stuff)
Technique
  1. Set your broiler on high.
  2. Spread a thin layer of olive oil in the bottom of a baking dish.
  3. Place the snapper fillets on top, making sure not to overlap them.
  4. Evenly spread the minced garlic and Seasoned Salt on each fillet – do not overcoat.
  5. Pour in the white wine until just the top 1/3 of the fillets is exposed.
  6. Put a pat of butter on each fillet.
  7. Broil on high about 10 minutes or until the fillets are nearly done (test with a fork).
  8. Pull the dish out and sprinkle the Panko bread crumbs and grated Parm on each fillet.
  9. Put the dish back under the broiler for 30 to 45 seconds until the fish is golden brown. Do not overcook!

Baked Hogfish with Old Bay Compound Butter

We are not the originator of this recipe, but have changed it up a bit by baking the fish rather than grilling it. This recipe works equally well for all the snappers – yellowtail, mangrove, mutton and lane. And, the Old Bay Compound Butter is delicious on corn-on-the-cob, for sautéing vegetables, even on steak.   Make extra and keep it in the fridge!

Ingredients 
  • 4 Hogfish filets
  • 1 stick of butter, softened
  • 3 lemons: juice of 2 lemons including zest for the butter; the remaining lemon should be sliced and placed on the fish before baking
  • 2 Tbsp Old Bay Seasoning
Technique
  1. Preheat the oven to 350 degrees.
  2. Make your compound butter by combining the butter with the lemon juice, zest and Old Bay with a stick blender.
  3. Spray a casserole or baking dish with nonstick spray and add the filets.
  4. Add a generous amount of the butter compound to each fillet, about 1 Tbsp each.
  5. Top with the lemon slices.
  6. Bake the fish for about 15 to 20 minutes, or until the internal temperature has reached 145F degrees (the fish will flake easily with a fork).

Grouper Fromage

If you’re serving this to guests, you can make the cheese mixture ahead of time and refrigerate it. Just let it come to room temperature when you’re ready to cook. Also, if you’re not a big fan of cheesy dishes, you can follow this recipe exactly and just eliminate the cheese mixture. Or, prepare some fillets with and some without cheese.

Ingredients
  • Grouper fillets, 4 pieces, about 8 inches each
  • 1 tablespoon olive oil
  • ¾ cup chopped white onion
  • 2 cups shredded Monterey Jack cheese
  • 1 cup mayonnaise
  • 1 teaspoon hot pepper sauce
  • 1 teaspoon McCormick Salt Free Spicy Seasoning
  • 1 tablespoon key lime juice
  • crushed red pepper flakes, to taste
  • 1 stick cold butter, cut into 8 slices
Technique
  1. Preheat oven to 350°.
  2. In a small skillet, heat olive oil over medium heat.
  3. Add onion and cook until translucent, about 10 minutes.
  4. Transfer to a large mixing bowl and cool slightly.
  5. To the bowl, add the cheese, mayo, hot pepper sauce and ½ teaspoon Spicy Seasoning.
  6. Mix well and set aside.
  7. Apply cooking spray to a 13x9x2-inch baking dish.
  8. Sprinkle the fish with the remaining Spicy Seasoning, place it in the dish, sprinkle with key lime juice and then red pepper flakes.
  9. Top fish with butter slices.
  10. Bake for about 10-15 minutes or until fish is almost done (the time will depend on the thickness of your fish).
  11. Remove from the oven and cover each fillet with ½ cup of the cheese mixture.
  12. Return to the oven and bake until cheese melts, about 8-10 minutes.

Capt. Chris’ Famous Florida Keys Smoked Fish Spread

King, Spanish and cero mackerel, along with amberjack, are excellent for the smoker and make a great base for Florida Keys Smoked Fish Spread. We also use this recipe with smoked dolphin, wahoo and cobia.

A heavy-duty mixer or food processor makes it easier to break down the fish into a spread-like consistency, but elbow grease will work just as well.

The sweet flavors added by the roasted red pepper and hoisin sauce balance the assertive flavor of the fish. Garnish with strips of red pepper or chopped parsley, and serve with thinly sliced toasted rye bread or crackers. This spread freezes exceptionally well.

 Ingredients
  • ½ pound smoked fish, skin removed
  • 1 teaspoon bottled horseradish
  • 2 tablespoons sour cream
  • 4 ounces cream cheese
  • 1 tablespoon minced roasted red pepper
  • ¼ teaspoon hoisin sauce (found in the Asian section)
  • 1 teaspoon fresh lemon juice
  • Salt
  • Freshly milled black pepper
Technique
  1. Flake the fish into a large mixing bowl.
  2. Add the horseradish, sour cream, cream cheese, roasted red pepper, hoisin sauce and lemon juice.
  3. Beat well until thoroughly combined, about 2 minutes with an electric mixer.
  4. Season with salt and pepper to taste.
  5. Refrigerate before serving.
Variations
  • With garlic chives – Add 2 teaspoons minced garlic chives to the mixture.
  • Lower fat – Replace the sour cream and cream cheese with light versions of both.
  • With toasted walnuts or pine nuts – Garnish with toasted nuts.

Florida Spiny Lobster Roll

Serves 4

This recipe comes from our friends at Fresh from Florida.

 Ingredients
  • 1 pound spiny lobster meat, cooked and chopped
  • 1/3 cup cup mayonnaise
  • 1/3 cup sour cream
  • 1 tablespoon prepared Dijon mustard
  • 1 teaspoon lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1/4 cup green onion, chopped
  • 1/2 cup celery, chopped
  • 1/4 cup slivered almonds
  • salt and pepper to taste
  • 4 croissant rolls, sliced
  • iceberg lettuce, shredded
  • 2 tomatoes, sliced
     
Spiny Lobster Roll Recipe SeaSquared Charters Marathon Florida Keys
Technique
  1. Combine mayonnaise, sour cream, mustard, lemon juice, Worcestershire, onion and celery in a medium bowl.
  2. Gently add lobster and almonds.
  3. Add salt and pepper to taste.
  4. To serve, fill croissants with lobster mixture.
  5. Add shredded lettuce and tomato slices.

Florida Spiny Lobster Bisque

Serves 6

This recipe comes from our friends at Fresh from Florida.

Ingredients
  • 1 ½ pounds cooked spiny lobster meat
  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 1 rib celery, finely chopped
  • 1 carrot, finely chopped
  • 1 tomato, finely chopped
  • 6 cloves garlic, chopped
  • 2 tablespoons fresh tarragon leaves, chopped
  • 2 tablespoons fresh thyme leaves, chopped
  • 1 bay leaf
  • 8 black peppercorns
  • 1/2 cup brandy
  • 1/2 cup dry sherry
  • 4 cups fish stock or bottled clam juice
  • 1/4 cup tomato paste
  • 1/2 cup heavy cream
  • 1 ½ tablespoons cornstarch
  • 2 tablespoons water
  • salt and pepper to taste 
Florida Lobster Bisque Recipe SeaSquared Charters Marathon Florida Keys
Technique
  1. Slice cooked lobster meat into medallions, reserving a few slices for garnish.
  2. Coarsely chop remaining slices; cover and chill.
  3. In a 6-quart stockpot, sauté the vegetables, garlic, herbs and peppercorns in oil over medium-high heat until soft.
  4. Add the brandy and sherry; simmer until most of the liquid is evaporated.
  5. Add the fish stock and simmer uncovered for 1 hour, stirring occasionally.
  6. Strain the stock into a large saucepan; discard remaining solids.
  7. Add tomato paste and simmer for 10 minutes until stock is reduced to 3 cups of liquid.
  8. Stir in cream and simmer for an additional 5 minutes.
  9. Combine cornstarch and water in a small bowl and whisk into bisque.
  10. Simmer for 2 minutes, stirring, until slightly thickened.
  11. Add chopped lobster meat and simmer until lobster meat is heated through.
  12. Add salt and pepper.
  13. Serve garnished with reserved lobster medallions.

Grilled Florida Spiny Lobster

Serves 4

This recipe comes from our friends at Fresh from Florida.

Ingredients
  • 1/2 cup butter, softened
  • 1/4 cup olive oil
  • 2 large shallots, peeled and quartered
  • 4 cloves garlic, peeled and halved
  • 1 teaspoon cayenne pepper
  • salt
  • black pepper, freshly ground
  • 4 whole spiny lobster, split in half lengthwise
 Grilled Florida Spiny Lobster Recipe SeaSquared Charters Marathon Florida Keys
Technique
  1. Combine first 6 ingredients in processor and blend until almost smooth.
  2. Spread 1 heaping teaspoon seasoned butter over each lobster tail.
  3. In a small saucepan, melt remaining seasoned butter; keep warm.
  4. Grill lobster tails, shell side down, 6 minutes.
  5. Turn over and grill until meat is just opaque in center, about 2 minutes.
  6. Serve with melted butter.

Florida Spiny Lobster, Avocado, and Grapefruit Salad

Serves 2

This recipe comes from our friends at Fresh from Florida.

Ingredients
  • 2 teaspoons shallots, finely chopped
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon table salt
  • 3 tablespoons extra-virgin olive oil
  • 1 ½ cups spiny lobster meat, cooked and chilled
  • 2 cups baby arugula
  • 1 ripe avocado half, peeled and sliced
  • 1 pink grapefruit, peeled and sectioned
  • sea salt to tast
 Florida Spiny Lobster Avocado and Grapefruit Salad Recipe SeaSquared Charters Marathon Florida Keys
 Technique
  1. Combine shallots, lemon juice, and salt in a small bowl.
  2. Add oil in a stream, whisking to blend.
  3. Set aside.
  4. Slice cooked lobster meat into 1/2-inch-thick medallions.
  5. Arrange arugula, avocado slices, lobster slices and grapefruit sections on 2 salad plates; drizzle with shallot-lemon dressing.
  6. Add sea salt to taste and serve

Sweet Cream Butter Broiled Florida Spiny Lobster Tails

Serves 4

This recipe comes from our friends at Fresh from Florida.

Ingredients
  • 4 (6-9-ounce) spiny lobster tails, split open in the shell
  • 1/4 stick unsalted butter, softened at room temperature
  • sea salt to taste
  • fresh ground pepper to taste
 Sweet Cream Butter Broiled Florida Spiny Lobster Tails Recipe SeaSquared Charters Marathon Florida Keys
 Technique
  1. Preheat oven broiler on medium high.
  2. Place all 4 of the lobsters on a cookie sheet and make sure they are opened up down the middle.
  3. Evenly spread the softened butter over each of the lobster tails' meat.
  4. Lightly season each lobster tail with salt and pepper.
  5. Place lobsters in the oven on the middle rack under the broiler.
  6. Let lobster cook under the broiler for about 7 minutes or until just barely cooked throughout.
  7. Remove lobsters from oven and let cool slightly.
  8. Serve lobster tails warm with fresh lemon.