In the Keys, rather than fish sunrise to sunset, at some point during the year we fish moon up to moon set.
The picture was taken by a local Keys resident.
We celebrate every full moon in the Keys with a “Full Moon Party” and so should you!
In true Keys tradition serve Yellowtail Snapper with Key Lime Butter to your guests at your Full Moon Party this year!
Key Lime Butter Sauce
½ Cup White Wine
1Tablespoon Shallots, chopped
¼ cup of Key Lime Juice
1 cup heavy cream
½ cup cold unsalted butter (1 stick)
Place wine, shallots, and key lime juice in a saucepan and reduce over high heat by one-third. Add cream and reduce again by one-third. Remove from heat and add the butter one piece at a time, stirring constantly. As each piece melts add another piece. The sauce will remain constant and the butter will bind and thicken it.
Place its pan in a pan of hot water to keep warm while cooking the fish.
2 ¼ to 2 ½ pounds of Yellowtail Fillets
¼ cup flour seasoned with salt and white pepper
2 tablespoons unsalted butter
1 ripe avocado, thinly sliced
1 ripe papaya, thinly sliced
Dip the fillets in the seasoned flour, shaking off excess. Melt the butter in a large skillet and add fish, moving each piece as it touches the pan. This will prevent it from sticking. Brown for 1 minute. Turn and brown the second side. Reduce the heat and sauté 4 to 5 minutes. Do not over cook or it will become dry.
Place the fillets on individual places and spoon with a little sauce over them. Garnish each plate with thin slices of avocado and papaya
6 Servings
Enjoy!
