This is probably one of the best fish recipes I tasted and one that the whole family will like for sure, because it is so yummy with the crispy crust and the mango salsa. Just like sunshine for the taste buds!
This recipe is from famous Florida Keys Chef Bobby Stoky and I like it even more because I cooked it for a culinary contest I entered as a Yummy Mummy blogger, and guess what…I won!!! OMG!! I was so surprised and so thrilled!
Yellowtail snapper, hog snapper, mutton snapper, grouper and dolphin or mahi-mahi are just a few of the Keys' scale fish preferred by chefs. At restaurants throughout the island, you can find sautéed yellowtail or snapper with a variety of sauces and accompaniments.
For this recipe, Chef Bobby Stoky uses homemade onion rings and Panko breadcrumbs, which makes a crispier and lighter crust. The Key limes and mango give this dish a tropical feel, greatly appreciated at this time of year. Enjoy!
Key Lime Butter (prepare in advance)
3 Key limes (juiced) (note: real Key limes are really small – if you get the larger regular ones, juice only 1 ½ lime
½ stick of butter
2 tablespoon of coconut milk
Fish
2 filets of snapper type fish
½ large onion, sliced thin for onion rings
½ cup Panko breadcrumbs
1 cup flour
½ tablespoon of blackening spice
2 eggs, beaten
2 tablespoon of vegetable oil, for frying
Mango Salsa
½ ripe mango, diced
½ green pepper, diced
¼ red onion, diced
2 Key lime, juiced (or one regular lime)
1 tablespoon cilantro, chopped
Salt and pepper to taste
Directions
Key Lime Butter (prepare in advance)
Melt butter over medium heat, add coconut milk, and key lime juice.
Remove from heat and let rest at room temperature.
Fish
In a large, deep sauté pan or fryer, preheat enough vegetable oil to cover onions. Heat oil to approximately 350°. In a medium bowl place 1 cup flour and blackening spice. Toss sliced onions in flour mixture and lightly shake off any excess flour. Place dusted onion rings into hot oil, and fry for 4-5 minutes, stirring occasionally, until dark brown. Remove onions from the oil, and place on paper towels.
Allow onion rings to cool to room temperature, then using a kitchen knife or a food processor, chop onion rings until they are about the size of the panko breadcrumbs. Place them into a medium bowl with panko crumbs, and mix well.
Dredge filets through remaining flour, then through the beaten eggs, and then press the filets into the onion/bread crumb mixture.
Preheat oven to 350F. Place a large sauté pan on the stove and add enough oil to just coat the bottom of the pan. Make sure oil is hot! Place battered filet into the sauté pan and sauté over medium high heat for 2-3 minutes per side, or until onion crust is lightly browned. Remove filets from pan and place onto an oven-proof dish. Place dish into preheated oven and cook until the filet is white throughout, approx. 4-5 minutes. Remove filet from oven.
Top with Key Lime Butter and Mango Salsa, and enjoy!
Mango Salsa
Place chopped fruits, vegetables and herbs into a medium sized bowl. Add lime juice, salt and pepper to taste.
Now savour closing your eyes and imagine you are in the Florida Keys by the sea....
My love story with the Niagara region begins "once upon a time," when I used to work as a VJ at MuchMusic. I was living in Toronto and when I needed to escape for the weekend, I would drive down to Niagara-on-the-Lake.
I found the Old England atmosphere very uplifting, and, as a wine lover, I was very impressed with the numerous vineyards in the area. I have to admit that I was less impressed with the wine at the time, but that was a very long time ago, and OMG! Has that ever changed.
I now go to Niagara as often as I can and what really impresses me is the huge leap forward the food and winemaking industry has taken in only a few years. Beyond its fabulous icewine, Niagara has found its gastronomic identity, which is right up there with the best the rest of the world has to offer. Niagara, as much as Prince Edward County, is a MUST for any food and wine lovers, and it is right in our backyard! Plus, the human experience is incomparable. It is rare to find such proximity and friendliness with producers, winemakers, chefs and all other creators of happiness.
You are lucky to have a great selection of Ontario wines at your local LCBO. Why not start planning your next trip over a nice bottle of Chardonnay! Here are some suggestions from my favourites:
Flat Rock Cellars Chardonnay 2012, VINTAGES# 286278, $18.95
13th Street, June’s Vineyard Chardonnay, VINTAGES# 236745, $21.95
Bachelder, Niagara Peninsula Chardonnay 2010, VINTAGES# 302083, $29.95
Norman Hardie County Unfiltered Chardonnay 2013, VINTAGES# 149054, $39.00
Here are some of the best pairing recipes:
In Niagara, every season has a festival. The Ice Wine Festival is starting this week, and with so many events celebrating 20 years… the scenery is at its best! make sure to visit Wine Country Ontario to plan your next wine and food experience.
This is probably the trendiest and most fulfilling salad you can eat, with energizing power ingredients such as kale, quinoa and pistachios. Napa cabbage is fresh and crunchy and contains vitamin A. Plus, you will find that serving it warm is very comforting.
Serves: 4
Ingredients
1 cup of quinoa (rinse well out before use)
1 teaspoon of salt
1 ½ cup of water
2 cups of Napa Cabbage, thinly sliced
1 cup of kale, thinly sliced
½ a red pepper, cubed
2 green onions, thinly sliced
½ cup of roasted pistachios
1 lemon, juiced
¼ cup of olive oil
Sea salt and pepper to taste
Directions
Bring the water (and salt) to a boil and cook the quinoa on simmer for 15 minutes.
While the quinoa is cooking, prepare your vegetables and roast the pistachios (in the oven, a couple of minutes at Broil)
Transfer the cooked quinoa to a large salad bowl, incorporate the vegetables, mix well and add the lemon juice, olive oil, salt and pepper.
Bon Appétit!
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