When you live in the Florida Keys you never know who or what may show up at your door. For example our friendly neighborhood Peacock recently stopped by.
Our little puppies, Stella and Barena are learning all about Florida Keys living. As you can see from the pictures, they have such a hard life.
The “Super Moon” came and went, but not without me catching the “Super Moon Wahoo”. Recipe coming soon!
One of my favorite places to eat in the Florida Keys is Sundowners Restaurant, located in the Key Largo, FL. Sundowners menu offers a local Florida Keys favorite, Mojo Marinated Whole Yellowtail Snapper. The recipe was created by Sundowners owner and cookbook author, Chef Bobby Stoky.
Check out Chef Bobby’s recipe for making this awesome entrée. If you are visiting the Keys, I highly recommend having a sunset dinner at Sundowners.
Recipe for Mojo Marinated Whole Yellowtail Snapper
Mojo Marinade (can be prepared 3-4 days in advance.)
1 ½ cups fresh orange juice
1 cup spanish olive oil
½ cup key lime juice (or persian lime juice), If Key limes are not available.
4 heads of garlic
1 medium yellow onion, chopped
2 teaspoons oregano
2 teaspoons basil
1 teaspoon of salt
1 teaspoon cracked black pepper
Prepare the mojo marinade by mashing the garlic, salt and black pepper in a mortar or food processor.
Stir the in the juice and allow mixture to “sit” for at least 30 minutes.
In a sauce pan, heat the oil, basil, oregano, cumin and chopped onions over medium heat until the onions become soft.
Remove oil from heat, cool, and add juice mixture. Refrigerate mojo marinade after making.
Whole fish (make sure that all scales have been removed)
Place 3 slits on both sides of each Snapper, cutting through the skin so marinade can soak into the fish, and place whole snapper into a heavy bag or bowl for marinating.
Add mojo marinade to the bag and mix well to coat the fish.
Allow to marinade for at least 2 hours.
Remove fish from marinade and wipe off excess.
Dust both sides of fish with flour.
Place a large sauté pan on the stove over medium heat.
Add oil and allow the oil to get hot (approximately 350 F).
Place cooked fish onto pan lined with paper towels and in a warm oven (oven off) to keep warm while the rest of the fish is cooking.
In a small sauté pan, over medium heat, add butter, chopped garlic, and lime juice, and white wine.
Sauté until garlic begins to brown, the remove from heat.
Once all fish have been pan fried, plate fish and drizzle with garlic butter.