Rinse fish and pat dry.
Mix seasoning blend and set aside.
Coat fish with olive oil and lemon juice.
Season both sides of fish with spice blend.
Marinate fish in the refrigerator covered for 1 hour or overnight.
Preheat oven to 425 degrees.
Remove fish from refrigerator and bring to room temperature.
Place in a 9×13 baking dish.
Top fish with butter wedges and sliced lemon.
Bake fish at 425 degrees for 25 minutes.
Broil for 2 minutes to brown the top of the fish.

Prepared By

Cathrine “Cat” Pfeiffer
(863) 640-1902
Cathrinepfeiffer@gmail.com

Recipe Submitted By

Tyler Buchman
New Ringgold, PA

Melt butter then add chopped onions and apples

Add Jefferson’s Bourbon for added flavor
Sauté onions and apples until soft

Remove onions and apples
Heat pan to medium-high temperature
Add Cajun seasoning to fish fillets
Sear fillets until cooked (about 2-3 minutes per side)
Scoop onions and apples on top of fish.
Take out and enjoy!

Prepared By

Cathrine “Cat” Pfeiffer
(863) 640-1902
Cathrinepfeiffer@gmail.com

Recipe Submitted By

Steve Meyer
Cincinnati, Ohio

Place Texas toast in toaster until crispy. In a blender combine Texas toast, rosemary, thyme, parsley, salt and pepper and blend until smooth. Gently coat grouper with blended toast and herb mixture. Pre heat a large sauté pan with olive oil to medium heat and place grouper with coating into pan. Sautee both sides of grouper until golden brown and place grouper on baking sheet into pre-heated oven at 350 degrees for 5 minutes or until done depending on thickness of fish. Plate fish over Quinoa Mediterranean salad, drizzle with dressing and serve.

Quinoa Mediterranean Salad

4 oz Cooked Quinoa
1/4 Onion
1/2 Green Bell Pepper
4 oz Kalamata Olives
2 Tomatoes
1 Cucumber
2 oz Feta Cheese
4oz Mixed Greens
Slice and toss ingredients into mixing bowl.

Lemon Olive Oil

4 oz Extra Virgin Olive Oil
1 Lemon
Salt and Pepper to Taste
Squeeze Lemon into Olive Oil and add Salt and Pepper to Taste

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Recipe Author Chef Luigi Maestri is the Executive Chef at the Pilot House Restaurant in Key Largo.

Coat all sides of tuna loin with sesame seeds covering entire surface of tuna. Pre-heat a medium sauté pan over high heat with sesame oil. Sear all sides of tuna loin for 5 seconds a side being careful not to overcook as tuna is served rare. Remove tuna from heat quickly and flash cool in refrigerator. Slice tuna into thin strips and serve over a bed of mixed greens. Place side of wasabi paste and pickled ginger around the plate. Drizzle tuna with the sweet soy bourbon glaze.

Sweet Soy Bourbon Glaze

1 Bottle Sweet Soy Glaze
2 oz Jefferson Bourbon
In a pre-heated hot sauce pan add bourbon and cook off the alcohol. Add the sweet soy glaze and reduce until sauce thickens.

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Recipe Author Chef Luigi Maestri is the Executive Chef at the Pilot House Restaurant in Key Largo.

Bourbon-Glazed Mahi Mahi Fish Tacos

Ingredients                                                                                                  

2oz Jefferson Bourbon

12oz Fresh Mahi Mahi or Fish of your Choice-Cut into long 1 inch wide fingers

Salt and Pepper to Taste

4-6” Flour Tortilla Shells

4 oz Pico De Gallo

4oz Lettuce

2oz Butter-Un Salted

Chipotle Aioli Sauce-Recipe to Follow

Yield: 2 Servings

Prep Time: 15 Minutes

Cook Time: 10 Minutes

Ease of Preparation: Beginner

Season both sides of fish with salt and pepper and place on pre-heated grill. Grill fish for 1 & ½ minutes each side or until cooked thoroughly. Remove fish from grill. Pre-Heat a medium sauté pan over medium-high heat and add the Jefferson Bourbon. When the flames subside, meaning the alcohol is cooked off, add butter to the pan and then add the fish to the butter and bourbon mixture, coating the fish completely, then quickly remove fish from pan. Lightly grill the tortilla shells until warm. Place warm tortilla shells on plate and fill with 2 fish fingers, 1 oz lettuce, 1 oz Pico de Gallo and drizzle with Chipolte Aioli. Repeat the same for each taco and serve.

Chipolte Aioli (make ahead)

12 oz Mayonnaise

1/2oz Garlic Powder

1oz Lime Juice

Salt and Pepper to Taste

1 Jar Chipolte Peppers in Adobo Sauce (1oz needed)

Mix all Ingredients together until smooth

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Recipe Author Chef Luigi Maestri is the Executive Chef at the Pilot House Restaurant in Key Largo.

Grilled Oysters

Sundowners Restaurant
Mile Marker 104, bayside, Key Largo
305-451-4502
www.SundownersKeyLargo.com

Ingredients                                                                                                  

24 – 30 Fresh oysters, shucked, drained and cleaned

¼ cup freshly grated Parmesan cheese

¼ cup freshly grated pecorino Romano cheese.

½ cup freshly chopped Parsley

Garlic Butter

1 cup butter, room temperature

2 tbsp garlic, chopped fine

½ tsp fresh ground black pepper

Preparation

Melt the butter with garlic and pepper in a large sauté pan. Mix Parmesan and Romano cheeses in a small bowl. Spoon some of the melted butter mixture onto each oyster Add a pinch of cheese and a pinch of parsley to each oyster. Place oysters on grill (pre-heated to medium high)

Grill oysters until they are hot, bubbly and the cheese has begun to “puff,” approximately 6 – 8 minutes. Enjoy!

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Bobby Stoky, chef and cookbook author is the proprietor of many Upper Keys restaurants.