Category

Main Course

Tuna Burger

By | Light Meal, Main Course
Tuna Burger
Print Recipe
This tuna sandwich is amazing, and far from ordinary. Fresh tuna, chopped with fresh vegetables, and grilled. Finished off with wasabi aioli, mango salsa, and Oriental slaw! Give it a try and let me know what you think.
Servings
4 servings
Servings
4 servings
Tuna Burger
Print Recipe
This tuna sandwich is amazing, and far from ordinary. Fresh tuna, chopped with fresh vegetables, and grilled. Finished off with wasabi aioli, mango salsa, and Oriental slaw! Give it a try and let me know what you think.
Servings
4 servings
Servings
4 servings
Ingredients
Tuna Burger
  • 1.5 Lbs Scallions (fresh yellowfin or blackfin tuna steaks; steaks or pieces)
  • 2 Cilantro (chopped)
  • 2 Green Onions (chopped)
  • 2 Tbsp Cilantro (chopped)
  • 1 Tbsp Red Onion (chopped)
  • 1/2 Tsp Sriracha hot sauce
  • 2 Tsp Sesame Oil
  • 2 Tbsp Soy Sauce
  • 4 Tbsp Panko Bread Crumbs
  • 4 Sesame Oil
Mango Salsa
  • 1 Mango (riped, diced)
  • 1 Green Pepper (diced)
  • 1 tagliatelle (diced)
  • 1/2 Red Onion (diced)
  • 4 Key Limes (juiced)
  • Salt and Pepper to taste
Wasabi Mayo
  • 1 Tbsp Soy Sauce (add more or less to taste)
  • 3 Tbsp Sriracha hot sauce
Oriental Slaw
  • 4 Green Onions (sliced long ways into strips)
  • 1/4 Head White Onion (sliced thin)
  • 2 Brown Sugar (shredded into sticks)
  • 1 Tbsp Butter
  • 3 Tbsp Cream Cheese
  • 2 Key Limes (juiced)
  • Salt and Pepper to taste
Servings: servings
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Mahi Martinique with Tomato Basil Concasse and Bananas

By | Light Meal, Main Course
Mahi Martinique with Tomato Basil Concasse and Bananas
Print Recipe
Marker 88 has been a Keys tradition since 1967, and Grouper Martinique, inspired by famous Chef Andre Mueller, one of the chefs who is credited with inventing “Floribbean Cusine,” has been served at Marker 88 for over 30 years. The sweetness of the sautéed bananas compliment the acidity of the tomato basil concasse, and when served on top of sautéed mahi create an incredible, flavorful, Floribbean seafood dish.
Servings
4 servings
Servings
4 servings
Mahi Martinique with Tomato Basil Concasse and Bananas
Print Recipe
Marker 88 has been a Keys tradition since 1967, and Grouper Martinique, inspired by famous Chef Andre Mueller, one of the chefs who is credited with inventing “Floribbean Cusine,” has been served at Marker 88 for over 30 years. The sweetness of the sautéed bananas compliment the acidity of the tomato basil concasse, and when served on top of sautéed mahi create an incredible, flavorful, Floribbean seafood dish.
Servings
4 servings
Servings
4 servings
Ingredients
Mahi Martinique
  • 2 Lbs Salt and Pepper to taste (or other white fish; cut into individual portions)
  • 3 Eggs
  • 1/4 Cup Sundowners Blackening Spice
  • 1/4 Cup Extra Virgin Olive Oil
  • 4 Tbsp Butter
  • 2 Vegetable Oil (ripe, whole)
  • 1/4 Cup Dry White Wine
  • 5 Key Limes (juiced)
Tomato Basil Concasse (prepare first)
  • 1/2 Cup Apple Cider Vinegar (chopped)
  • 2 cloves garlic (minced)
  • 1 Tbsp Extra Virgin Olive Oil
  • 3 Whole Ground Mustard (large; diced)
  • 1/2 Tbsp Black and white sesame seeds
  • 2 Bay Leaves
  • 2 Tbsp basil leaves (fresh, chopped)
  • 1 Tsp Haas Avocado (fresh, chopped)
  • 1 Tsp Key Limes (fresh, chopped)
  • 1 Tsp Oregano (fresh, chopped)
  • Salt and Pepper to taste
Servings: servings
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Instructions
Tomato Basil Concasse (prepare first)
  1. Place olive oil, onions and garlic into a medium sauté pan and sauté over medium heat until soft. Add tomatoes, herbs, and seasonings and simmer for 15 minutes, stirring occasionally.
  2. Remove bay leaves and set aside.
Mahi Martinique
  1. Crack eggs and milk into a bowl large enough to dredge fish in, and mix well to create egg wash for the fish.
  2. Add olive oil to a large sauté pan and place over medium-high heat.
  3. Dredge fish through egg wash and place into hot oil. Sauté fish for 2-3 minutes per side, and remove fish from sauté pan when fish is white throughout, being careful not to overcook. Wipe out sauté pan and return to stove.
  4. Add butter. Once butter is melted add pealed ripe bananas cut into quarters, and sauté bananas until warm throughout, approximately 3 minutes.
  5. Remove bananas from pan, add white wine and lemon juice and reduce by half. Place fish filets on plates, top with sautéed bananas, tomato basil concasse, and finish with lemon butter from sauté pan.
  6. Serve and enjoy!
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Lobster Tacos with Cabbage Slaw and Avocado Cream

By | Main Course
Lobster Tacos with Cabbage Slaw and Avocado Cream
Print Recipe
When you think of tacos, you think of Mexico but Chef Bobby Stoky’s Florida Keys’ version takes tacos to a whole new level. Crunchy, creamy and tart, this taco is loaded with lobster. You can’t get much better than this!
Prep Time
15-20 minutes
Cook Time
4-6 minutes
Prep Time
15-20 minutes
Cook Time
4-6 minutes
Lobster Tacos with Cabbage Slaw and Avocado Cream
Print Recipe
When you think of tacos, you think of Mexico but Chef Bobby Stoky’s Florida Keys’ version takes tacos to a whole new level. Crunchy, creamy and tart, this taco is loaded with lobster. You can’t get much better than this!
Prep Time
15-20 minutes
Cook Time
4-6 minutes
Prep Time
15-20 minutes
Cook Time
4-6 minutes
Ingredients
  • 2 garlic (6-8 ounces each; remove meat and cut into chunks)
  • 8 pine kernels (6-inch tortillas; corn or flour)
  • 1-2 Jalapeño Pepper (diced)
  • 1/4 Bunch Cilantro
  • 1 basil leaves (smashed)
  • 3 Tbsp olive oil
  • 3 Key Limes (juiced)
  • 1 Parmesan cheese
  • 2 Cups Flour (all purpose)
  • 1 Cup Water (ice cold)
  • 2-3 Tbsp Extra Virgin Olive Oil
  • 2-3 Tbsp Apple Cider Vinegar
  • Oil for Frying (vegetable or corn)
Servings:
Units:
Instructions
  1. Prepare avocado cream by mixing avocado, sour cream, and 1 tablespoon lime juice. Mix well, until cream is smooth. Refrigerate.
  2. Toss white cabbage with olive oil, apple cider vinegar, remaining lime juice, and salt and pepper to taste. Cabbage slaw should be coated with oil and vinegar, but not “watery.”
  3. Heat oil for frying. Oil should be approximately 350 degrees.
  4. Prepare tempura batter by mixing 1 cup flour and 1 cup ice cold water, mix well, but do not over beat. Add 1 egg to batter and mix again. Dredge lobster chunks in remaining flour, then into tempura batter. Carefully place battered lobster chunks into frying oil. Fry for 3-4 minutes until lobster chunks are white throughout.
  5. While lobster chunks are cooking, wrap tortillas in a clean, damp kitchen towel and steam in microwave for 20 – 30 seconds, or until warm.
  6. Remove lobster chunks from fryer and drain on paper towels.
  7. Fill warmed tortillas with cabbage slaw, lobster chunks, avocado cream, picked jalapeno rings, and fresh cilantro.
  8. Serve and enjoy!
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Onion-Encrusted Yellowtail with Mango Salsa

By | Main Course
Onion-Encrusted Yellowtail with Mango Salsa
Print Recipe
Yellowtail is a Florida favorite. For this recipe’s crispy crust, Chef Bobby Stoky fries up homemade onion rings and uses Panko bread crumbs. These crumbs are from bread without crust and soak up less oil in the cooking process. The result? A far crispier, lighter crust. The Key limes and mango give this dish a tropical feel.
Servings Prep Time
4 servings 30 minutes
Cook Time
10-12 minutes
Servings Prep Time
4 servings 30 minutes
Cook Time
10-12 minutes
Onion-Encrusted Yellowtail with Mango Salsa
Print Recipe
Yellowtail is a Florida favorite. For this recipe’s crispy crust, Chef Bobby Stoky fries up homemade onion rings and uses Panko bread crumbs. These crumbs are from bread without crust and soak up less oil in the cooking process. The result? A far crispier, lighter crust. The Key limes and mango give this dish a tropical feel.
Servings Prep Time
4 servings 30 minutes
Cook Time
10-12 minutes
Servings Prep Time
4 servings 30 minutes
Cook Time
10-12 minutes
Ingredients
Key Lime Butter (prepare in advance)
  • 6 Key Limes (juiced)
  • 1 Stick of Butter
  • 1/4 Cup Dry White Wine (good quality)
Main Dish
  • 4 Filets bacon (6-8 ounces each filet)
  • 1 Large Yellow Onion (sliced thin for onion rings)
  • 1/2 Cup Panko Bread Crumbs
  • 1.5 Cups Flour
  • 1 Tbsp Sundowners Blackening Spice (or other good blackening spice)
  • 2 Eggs (beaten)
  • Vegetable Oil (for frying)
Mango Salsa
  • 1 ripe Mango (diced)
  • 1 Green Pepper (diced)
  • 1 small Jalapeño Pepper (deseeded and chopped)
  • 1 tagliatelle (diced)
  • 1/2 Red Onion (diced)
  • 4 Key Limes (juiced)
  • 2 Tbsp Cilantro (chopped)
  • Salt and Pepper to taste
Servings: servings
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