Keys Fisheries Restaurant, Market and Marina Slideshow

welcome title for keys fisheries market and marina

The largest seafood attraction in the Florida Keys is our wide variety of Fresh Fish to choose from in our coastal and offshore waters. From the delicious Mahi-mahi in the blue water off our beaches to the fresh grouper caught off our local reefs, local Florida Keys fresh Fish cannot be beaten.

Have a look at the recipes below for great ways to prepare your catch like you'll find it at Keys Fisheries or purchase some fresh Florida Keys fish in our online store and have it for dinner this week!

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Key Lime Dolphin (Mahi-Mahi):


Ingredients:

  • 8 Oz. of 1/2" Dolphin Fillets
  • 1 Oz. Margarine
  • 2 Oz. White Wine
  • 1/2 Oz. Key Lime Juice
  • 1/2 cup Diced Tomatoes
  • 1 tbs. Butter (lightly Salted)
  • Salt & Pepper to taste

Preparations:

Heat margarine in a 10" saute pan on medium heat. When pan is hot, add dolphin and cook for teo minutes and turn over. Add wine, lemon juice and cook until stock is reduced by half. Add tomatoes and cook for 30 seconds. Remove from fire. Add salt and pepper to taste. When pan cools (approximately two minutes) add butter. Then remove the fish from the pan and fold butter in the sauce. Pour the sauce over the fish and garnish with chopped parsley.

Recommendations:

Recipe yields one dinner.

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Fish 'N Kraut Sandwiches:


Ingredients:

  • 1 cup Cooked, Flaked Fresh Fish
  • 1 cup Drained Sauerkraut
  • 1 cup Chopped Dill Pickles
  • 1 cup Mayonnaise
  • 1 tbsp. Horseradish Mustard
  • 8 Slices Rye Bread
  • 4 Slices (1 Oz. Each) Swiss Cheese
  • 2 tbsp. Butter or Margarine

Preparations:

Combine the first 5 ingredients; mix well. Spread 1/4 mixture on each of the 4 slices of bread. Cover each with cheese slice and top with bread. Melt with butter in skillet. Place sandwich in skillet and grill on both sides until golden brown.

Recommendations:

Recipe yields 4 servings.

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Cheesy Island Fish:


Ingredients:

  • 2 lbs. Fillets, cut serving size pieces
  • 1 tsp. Salt
  • 1 cup Thousand Island Dressing
  • 1 cup crushed snack Cheese Crackers
  • 2 tbsp. Oil
  • Paprika

Preparations:

Sprinkle fillets with salt. Dip fillets in salad dressing & roll in cracker crumbs. Place on a well-oiled baking sheet. Drizzle fillets with oil and sprinkle lightly with paprika. Bake at 500 for 10 minutes per inch of thickness, or until fish flakes easily and is no longer translucent in the center.

Recommendations:

Recipe yields 6 servings.

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Baked Fish (with Mushrooms & Smoked Almonds):


Ingredients:

  • 2 lbs. Fillets, cut serving size pieces
  • 1 tbsp. Fresh Lemon Juice
  • 1 tsp. Salt
  • 1 tsp. Lemon Pepper
  • 3 tbsp. Butter or Margarine
  • 1 cup Sliced Mushrooms
  • 1 cup Hickory-Smoked Flavored Almonds
  • 2 tbsp. Chopped Parsley
  • Parsley Sprigs (Garnish)
  • Lemon Wedges (Garnish)

Preparations:

Place fillets in a single layer in a well-oiled baking dish. Sprinkle with lemon juice, salt and lemon pepper. Bake at 350 for 10 minutes per inch of thickness or until fish flakes easily & center is no longer translucent. Meanwhile, combine remaining ingredients in a saucepan and saute over low heat for 5-7 minutes.

Recommendations:

To serve, spoon mushroom mixture over fish. Garnish with parsley sprigs lemon wedge.
Recipe yields 6 servings.

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Favorite Fish Salad:


Ingredients:

  • 2 cups Cooked, Flaked Fresh Fish
  • 1 cup Seedless Red Grapes, Halved
  • 1 cup Chopped Celery
  • 1 cup Mayonnaise
  • 1 cup Sliced Almonds
  • 1 tsp. Salt
  • 1 tsp. Curry Powder
  • Leaf Lettuce

Preparations:

Gently Combine all ingredients except the lettuce.

Recommendations:

Serve on leaf lettuce.
Recipe yields 4 servings.

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Sea Fare Saute:


Ingredients:

  • 1 lb. Fresh Fish Fillets, cut into 1" Cubes
  • 1 cup Sliced Onions
  • 1 cup Julienne Carrots
  • 1 Large Green Pepper, cut into thin strips
  • 2 tbsp. Oil
  • 2 Large Tomatoes, Peeled and Cut into Wedges
  • 1 tsp. Salt
  • 1 tsp. Basil or Dill
  • 1 tsp. Pepper

Preparations:

Saute onions, carrots & green pepper in olive oil over medium heat for 5 minutes. Add fish and remaining ingredients, stirring well. Cover, reduce heat, and simmer for 10 minutes or until fish flakes easily & center is no longer translucent.

Recommendations:

Recipe yields 6 servings.

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Creamy Fish Soup:


Ingredients:

  • 1 lb. Fresh Fish Fillets cut into 1 " Pieces
  • 1 cup Water
  • 1 can 10 Oz. Condensed Cream of Chicken Soup
  • 1 cup Sliced Celery
  • 1 cup Sliced Carrots
  • 1 tsp. Salt
  • 1 jar 8 Oz. Pasteurized Processed Cheese Spread
  • 1 cup Cooked, Diced Potatoes
  • Chopped Parsley

Preparations:

In a medium saucepan, combine water and next 4 ingredients. Bring to boil; cover and simmer 4-6 minutes or until vegetables are tender, stirring occasionally. To soup mixture, add cheese spread, fish and potatoes; simmer 8-10 minutes longer or until fish flakes easily.

Recommendations:

Garnish with chopped parsley.
Recipe yields 6 servings.

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Tangy Broiled Fish:


Ingredients:

  • 2 lbs. Fresh Fish Fillets
  • 2/3 cup Tomato Juice
  • 3 tbsp. Vinegar
  • 2 tbsp. Oil
  • 1 envelope (5/8 Oz.) French Dressing Mix
  • Lime Wedges

Preparations:

Place fish in a single layer in a shallow baking dish. Combine remaining ingredients and mix thoroughly. Pour sauce over fish and let stand for 30 minutes, turning once. Remove fish, reserving sauce for basting. Place fish on a well-oiled broiler pan. Broil about 4 inches from heat source for 4-5 minutes. Turn fish carefully and baste with sauce. Broil 4-5 minutes longer or until fish flakes easily.

Recommendations:

Serve with lime wedges.
Recipe yields 6 servings.

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Baked Grouper:


Ingredients:

  • 2 lbs. Fresh Grouper
  • 1 tsp. Salt
  • 1 tsp. Black Pepper
  • 4 tbsp. Butter
  • 1 tbsp. Soy Sauce
  • 1 tbsp. Key Lime Juice

Preparations:

Place fish in a single layer on a greased baking pan. Sprinkle with salt and pepper. Combine butter, soy sauce and lime juice. Brush fish with half of the butter mixture. Bake at 400 for 8-10 minutes, basting with remaining butter mixture for 5 minutes. Remove when fish flakes easily.

Recommendations:

Serve immediately with favorite sauce.
Recipe yields 6 servings.

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