Main Courses

After a brief sabbatical, Chef Kevin Kelly is back in the galley with another one of his fantastic culinary creations. This guy is ridiculously talented. While red drum is a local favorite, we intentionally chose black drum, which is mistakenly considered second-rate table fare. Slot size black drum yield flaky, white fillets rivaling large snapper and their bronze colored cousins. To ensure the mildest flavor, Chef Kelly meticulously trimmed the fillets and stressed the importance of not overcooking. Adding a few easy to prepare organic side dishes, the end result was appeasing to both the palette and the eye. Enjoy!

The origins of pesto are uncertain, but some historical manuscripts mention a dressing in Northern Italy called “battuto d’aglio” (battered garlic) dating back to as early as 1600. The region’s unique microclimate and ideal soil favor the growth of basil, with the end result perfectly balanced in regards to taste and aroma. This flavorful dressing continues to conquer tables in dining rooms all over the world with its unique blend of fresh, aromatic flavors. Even today it’s common for Genovese families to keep a basil plant on the balcony. The same is true for captains on their ships during long voyages.

Crab cakes are a popular dish among seafood lovers and are often associated with Chesapeake Bay and the region's prolific population of blue crabs. Since fresh blue crab is often difficult to find in Florida fish markets, I choose to add a twist to this sumptuous summer treat. While traditional recipes call for jumbo lump crabmeat, I utilized fresh Spanish mackerel fillets, although feel free to substitute with any fresh, white, flaky fish. If you enjoy crab cakes, then you'll absolutely fall in love with my Fiesta Fish Cakes.

Salt-crusted fish dates back to 15th Century Mediterranean. While times have certainly changed and the recipe has since evolved, a salt-crusted fish experience will leave your dinner guests with a unique culinary experience—one that is sure to please the palate of even the most discriminating seafood lovers.

It is no surprise that beer battered fish is a staple among local eateries. Although this delightful dish is quite easy to prepare, don’t let the simplicity fool you. While many restaurants feature fish and chips made from fresh cod, for this classic fish fry I choose a tasty demersal that resides along the deepest ledges of The Bahamas and extreme South Florida.

Considering this is Florida Sport Fishing’s annual inshore issue, I thought it would be fitting to put together a shrimp dish for you and your family to enjoy. I selected Florida rock shrimp because of the crustacean’s similarities in both taste and texture to Florida spiny lobster. Actually, rock shrimp are often called “poor man’s lobster.”

With the calm seas of summer you’ll likely have more opportunities to venture offshore in search of the mighty broadbill swordfish. If you’d rather spend your time closer to shore and don’t enjoy soaking baits under the cover of darkness, don’t worry as the popularity of this great game fish has reached levels never seen before.

Don’t miss this opportunity to add a simple yet delicious seafood dish to your recipe collection! We’ve created a scrumptious version of “Fish en Papillote,” or fish in a bag, which is a fresh fish fillet baked with finely julienned vegetables and a savory, yet simple butter sauce.