The Keys is one of my favorite vacation spots. It tugs at my inner pirate and pulls me in with its beautiful sunsets, fun bars, and good times. After I leave, I can’t wait to get back. It’s my to-go destination for a laid-back and adventurous vacation. The Keys are a state of mind as much as a place. So there’s no surprise the Keys has its own unique cuisine too.
This recipe is inspired by one of my boyfriend, Brian’s favorite Keys dishes from Lazy Days on Islamorada. It has all the fresh flavors of the Keys. Fresh fish crusted with panko bread crumbs, sautéed, topped with fresh diced tomatoes, roasted red peppers, scallions, and fresh grated parmesan cheese with a drizzle of key lime butter.
- 4 (4-ounce) fish fillets, such as snapper, flounder or cod.
- 1/2 cup Panko bread crumbs
- 2 tablespoons extra-virgin olive oil
- 1 ripe tomato, seeded, chopped small
- 2 scallions, finely sliced (green and white parts)
- 1/4 cup roasted red pepper, diced
- ½ lime
- 1/3 cup shredded Parmesan cheese
- Salt & Pepper to taste.
Prepare and keep warm white wine Key lime sauce before cooking fish.
Rinse fish and pat dry with paper towels.
Spread bread crumbs in a baking pan or pie plate. Press fish into crumbs on both sides to coat well. Place fish in a baking pan and refrigerate for 30 minutes.
In a bowl, stir together the chopped tomatoes, roast peppers, scallions. Squeeze half of a lime, salt and pepper and stir to combine. Refrigerate until right before serving.
Heat a nonstick griddle or cast-iron griddle over medium heat. Once hot, add oil.
When oil is heated, add fillets, cooking in two batches. Cook each fillet 5 to 7 minutes per side, depending on thickness of fish.
Sprinkle each fillet with chopped tomato, scallions and roasted red pepper salsa; sprinkle grated cheese over top. Spoon white wine-Key lime sauce over and serve hot with white rice.
White Wine Key lime sauce Ingredients
- 1 tablespoon olive oil
- 1 shallot, chopped roughly or green garden onion
- 3 garlic cloves, chopped
- 1/2 cup dry white wine
- 1/4 cup chicken stock (note we tried it without the chicken stock and it was still good)
- 3 tablespoons butter
- 2 teaspoons freshly grated lime zest
- 1/3 cup Key lime juice
- 1/2 teaspoon pepper
Heat olive oil in a medium skillet over medium heat; add shallot and saute for about 1 1/2 minutes. Add white wine and bring to a boil; boil for 3 minutes or until reduced by half. Spoon shallot from pan and discard. Add chicken stock and cook for 2 minutes.
Add butter and cook over medium-low for 3 minutes, swirling pan or whisking gently to combine. Remove from heat and whisk in lime zest and Key lime juice. Keep warm over low heat while the fish is cooking. Serve warm.
This recipe pairs great with Scout & Cellar 2018 CHE FICO PINOT GRIGIO RISERVA.