I want to thank all of my followers, I so enjoy sharing with you my recipes for the fresh catch of the day and many more to come! If you are a brand new follower browse my old posts I have tons of fish recipes, side dishes, desserts and even drinks that compliments those fish dishes!

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Sheepshead with Fresh Tomato Salsa
yellow rice
2 sheepshead filets or (snapper)
2 tablespoons light olive oil
½ teaspoon sea salt
1 medium tomato chopped
2 tablespoons onion chopped fine
1 garlic clove minced
2 tablespoons cilantro chopped fine
½ of a lime juiced
Cook rice according to package instructions.
Coat filets with olive oil and season with sea salt. On medium high heat in a non-stick pan cook filet skin side down until skin is nice and golden turn and cook an additional 2 to 3 minutes until fish easily flakes with a fork.
Toss remaining ingredients. Serve fish over rice and top fish with salsa.

The Redfish are everywhere right now in the shallow waters live green backs work the best as bait if you so happen to catch one of a legal size to keep bring it home and try out this simple recipe you are going to love this combo!

Blackened Redfish with Grilled Corn Salad
Grilled Corn salad –
4 ears of corn
2 tablespoon extra virgin olive oil
1 teaspoon chili powder
1 cup English cucumber diced
1 cup grape tomatoes cut in half
1 garlic clove minced
1 tablespoon red onion minced
¼ cup fresh Italian parsley chopped
½ lemons juiced
1 tablespoon red wine vinegar
2 tablespoon extra virgin olive oil
½ teaspoon of both sea salt & cracked black pepper
Preheat your grill to medium high heat. Brush with olive oil the corn to coat well. Season well with chili powder and grill corn for 30 minutes turning it every 10 minutes to ensure corn is cook evenly all the way around. Let corn cool completely.
In a large mixing bowl using a sharp knife hold the corn straight up and slide knife to removed corn kernels all the way around.
Add all remaining ingredients and mix well. Serve immediately or cover with plastic wrap and refrigerate until serving.
fish.

It’s a great dessert to enjoy after a fish or seafood dinner. Bon Appetit!

1 fresh pineapple peeled and sliced in 12 wedges (by cutting around the core)
2 tablespoons extra virgin olive oil
1 tablespoon cinnamon
Coconut cream-
1 8oz whipped topping (thawed)
1 teaspoon coconut extract
Zest of one lemon
Topper –
1 cup shredded coconut
Preheat grill on medium high.
Toss pineapple with olive oil and cinnamon. Place on hot grill and grill on each side 4 to 5 minutes just until pineapple get golden brown grill marks. Remove and set aside
Heat oven to broil. Place shredded coconut on a cookie sheet lined with parchment paper. Toast coconut until golden. Be careful not to burn. Remove and let cool a couple of minutes
Mix whipped topping, coconut extract and lemon zest all together. Two wedges per person top with whipped cream and toasted coconut!
You can prepare the coconut ahead and place in a zip lock bag. And also prepare the whipped topping and place in a Tupperware. I take it all to the beach and after dinner grill the pineapple and top with toppings always a light but yet satisfying tropical dessert perfect to end a grilled fish dinner.

I created this drink recipe to go along my fish dishes keeping the Florida theme in mine and It came out awesome one of our favorite! Enjoy!!

Sunset Martini

4 oz St-Germain
8 oz vodka
4 oz tangerine juice plus ½ of a tangerine
¼ cup pure Florida cane sugar

In a large shaker filled with ice half way add St-Germain, Vodka and 4 oz of the tangerine juice. Shake well.
Take 4 martini glasses and rub the half tangerine pulp side all the way around the rims of the glasses. Place the cane sugar in a small plate and take each glass and dip the rim of the glasses in the sugar to coat well all the way around.
Share the shaker one more time and pour in glasses. You may add a piece of tangerine rind into the glasses totally optional. Enjoy!

Baked Grouper Provencial
2( 6oz) Grouper filets
1 teaspoon Lemon pepper seasoning
Pinch sea salt
1 1/2 tablespoon extra virgin olive oil
½ cup white wine
4 slices tomatoes
1 tablespoon fresh basil chopped
¼ cup buttery crackers crushed
2 tablespoon parmesan cheese
2 tablespoon extra virgin olive oil
Preheat oven at 425 degrees.
Season fish on both side with sea salt and lemon pepper seasoning. In an oven proof plate drizzle 1 ½ tablespoons olive oil place fish filets on the bottom of the plate and pour wine around the fish.
In a small mixing bowl mix cracker crumbs, parmesan and the remaining olive oil mix well.
Top each filets with 2 slices of tomatoes sprinkle tomatoes with basil and top with your buttery crumbs.
Bake for 20 to 25 minutes.