Key West Fillets Recipes

Steps:

• In a shallow container, blend soy sauce, honey, vegetable oil, lime juice, and garlic. Place chicken breast halves into the mixture, and turn to coat. Cover, and marinate in the refrigerator at least 30 minutes.
• Preheat an outdoor grill for high heat.
• Lightly oil the grill grate. Discard marinade, and grill chicken 6 to 8 minutes on each side, until juices run clear.

Steps:

• Preheat oven to 350 degrees F.
• Melt butter in a 9x13 baking pan in the oven.
• In a shallow dish, combine cracker crumbs, parmesan cheese, Italian seasoning, salt and garlic powder.
• Dip fillets in melted butter, then in cracker-crumb mixture.
• Arrange fish in a single layer in the baking pan, sprinkle with lime juice and bake for about 20 minutes, until fish is tender and flakes easily with a fork.

Steps:

• 1. place zucchini and onion in microwave safe glass bowl with 1 teaspoon water. Nuke at full power for 2 minutes, then drain liquid from bowl
• 2. Tear basil leaves into wine, oil and barbecue sauce and set aside
• 3. Thread vegetables and fish on skewers until all ingredients have been used Note: If you use bamboo skewers, soak in water for 30 minutes before using Brush with barbecue sauce Place on cookie sheet or broiler pan which is covered with parchment paper
• 4. Broil approximately 6" from heat for approximately 5 minutes per side until fish is cooked through
• 5. Good sesrved with Jamaican me crazy rice and a crisp green salad. Um, um, good.

Steps:

• In 1 1/2-quart saucepan, heat sugar and water to boiling; reduce heat. Simmer uncovered about 2 minutes, stirring constantly, until sugar is dissolved; remove from heat. Stir in lime juice and tequila.
• Let lime dressing stand until room temperature. Cover and refrigerate about 2 hours or until cool.
• Stir lime peel into dressing. In very large bowl, carefully toss fruit and dressing. Serve immediately.

Steps:

• For citrus beurre blanc, combine wine and juices in a pan and boil until reduced to 3 tablespoons, about 10 minutes.
• Add cream and simmer to about 1 1/84 cup and slightly thickened, about 2 minutes. Remove from the heat and whisk in 4 tablespoons butter. Season with salt and pepper, set aside and keep warm.
• Meanwhile, pour flour in a shallow dish and dip fillets in it to coat. Melt remaining butter in a pan and cook fillets, turning once, till fish flakes easily, about 8 minutes.
• Serve fish over a pool of beurre blanc with fried plantains, steamed fresh green beans and fresh corn.