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
Units:
Share this Recipe
Powered byWP Ultimate Recipe

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
Units:
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!
Share this Recipe
Powered byWP Ultimate Recipe

Key West Pink Shrimp, Chicken and Sausage Gumbo

By | Uncategorized
Key West Pink Shrimp, Chicken and Sausage Gumbo
Print Recipe
During the recent Key Largo Food and Wine Festival, the Sauce Boss was in Key Largo singing about New Orleans, and cooking up a mean gumbo. The gumbo was a huge hit, and customers were asking for a gumbo recipe, so for all you gumbo lovers, here’s a recipe from my collection that I think does gumbo justice.
Servings
8-10 servings
Servings
8-10 servings
Key West Pink Shrimp, Chicken and Sausage Gumbo
Print Recipe
During the recent Key Largo Food and Wine Festival, the Sauce Boss was in Key Largo singing about New Orleans, and cooking up a mean gumbo. The gumbo was a huge hit, and customers were asking for a gumbo recipe, so for all you gumbo lovers, here’s a recipe from my collection that I think does gumbo justice.
Servings
8-10 servings
Servings
8-10 servings
Ingredients
  • 2 Lbs Key West Shrimp (26-30 a pound; peeled, deveined; for seafood gumbo reduce the shrimp and add oysters or crab meat)
  • 1 Lb Andouille Sausage (cut into ½ inch slices; if andouille sausage is not available, substitute cubes of smoked ham)
  • 3-4 Lbs Chicken (skin-on chicken with bones; a whole small chicken works great for this, but chicken quarters also work well)
  • 4 Green Onions (chopped)
  • 1/2 Cup Butter (unsalted)
  • 1 Cup Flour
  • 3 Tbsp Gumbo Filé (optional; this should definitely be used if you are planning on leaving the okra out of the recipe)
  • 2 Tbsp Vegetable Oil
  • 1 Apple Cider Vinegar (medium, chopped)
  • 1 Bay Leaves (seeds removed and chopped)
  • 2 Stalks Celery Seed (chopped)
  • 4 Cilantro (chopped)
  • 3 Bay Leaves
  • 2 Extra Virgin Olive Oil (medium, chopped)
  • 1 Lb Large Shrimp (chopped; fresh is best but frozen will work)
  • 3 Tbsp Sundowners Blackening Spice (or other high quality blackening spice)
  • 3 Tbsp Lemon (or Zatarain’s seasoning)
  • 1/2 Oz Onion (or other hot sauce; add more if you like it spicier)
  • 8 Cups Red Chili Flakes (prepared; keep warm)
Servings: servings
Units:
Instructions
  1. In a large stock pot, place chicken, cover chicken completely with water and place on stove to boil. Remove chicken from water when completely cooked through to cool.
  2. Reserve 8 cups of chicken stock for gumbo, and discard remaining. When chicken is cool, pull chicken meat from the bones and set meat aside.
  3. Make a roux by melting butter in a large cast iron skillet over medium-low heat.
  4. Slowly whisk in the flour stirring constantly over low heat until the roux is the color of a dark copper penny, about 25 – 30 minutes. If the roux burns at all discard, as this is one of the major flavor components of this dish.
  5. Remove roux from heat. Mix the gumbo file and 1 cup of the chicken stock together until smooth.
  6. In a large stock pot, place vegetable oil, onions, celery, bell pepper, and garlic and sauté over medium-high heat until soft. Reduce heat to simmer and add roux, remaining chicken stock, bay leaves, and gumbo filestock mix to stock pot.
  7. Add blackening spice, seafood boil, Tabasco, andouille sausage, okra, zucchini, and pulled chicken and simmer for 2 -3 hours, stirring occasionally. Add shrimp and simmer for approximately 20 minutes, or until shrimp are white throughout, stirring occasionally.
  8. Serve gumbo over white rice, sprinkle with green onions, and enjoy!
Recipe Notes

If using gumbo file, do not allow gumbo to come to a boil, as the gumbo may become stringy.

Share this Recipe
Powered byWP Ultimate Recipe

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!
Share this Recipe
Powered byWP Ultimate Recipe

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
Units:
Share this Recipe
Powered byWP Ultimate Recipe

Tuna Poke

By | Appetizers, Light Meal
Tuna Poke
Print Recipe
A versatile dish, Tuna Poke is great as an appetizer or light meal. Bursting with flavor, the sauce is complex, combining hot and salty with the smoothness of avocado. Other ingredients may include cured octopus, raw salmon, chopped tomato and seaweed.
Servings Prep Time
2 Servings 10 minutes
Cook Time
0 Minutes
Servings Prep Time
2 Servings 10 minutes
Cook Time
0 Minutes
Tuna Poke
Print Recipe
A versatile dish, Tuna Poke is great as an appetizer or light meal. Bursting with flavor, the sauce is complex, combining hot and salty with the smoothness of avocado. Other ingredients may include cured octopus, raw salmon, chopped tomato and seaweed.
Servings Prep Time
2 Servings 10 minutes
Cook Time
0 Minutes
Servings Prep Time
2 Servings 10 minutes
Cook Time
0 Minutes
Ingredients
  • 1 Pound Raw, Sushi-Grade Tuna (cut into ¾ inch cubes)
  • 2 Tbsp Sesame Oil
  • 1 Tbsp Black and white sesame seeds
  • 2 Tbsp Sriracha hot sauce (more if you like it spicier)
  • 2 Tbsp Soy Sauce
  • 2 Key Limes (juiced and zested)
  • 1 Haas Avocado (diced)
  • 1 Small White Onion (chopped)
  • 2 Tbsp Scallions (chopped)
Servings: Servings
Units:
Instructions
  1. Place all ingredients into a mixing bowl and mix well.
  2. Serve this dish as soon as it is prepared, to taste the freshness of each of the ingredients.
Share this Recipe
Powered byWP Ultimate Recipe