Last week I had the pleasure of participating in a Florida Keys cooking competition with Florida Keys celeb chef Bobby Stoky! He was nice enough to share two of his signature Florida Keys recipes which 24 food bloggers competed to for a prize! For our mains we cooked Onion Encrusted Yellowtail with mango Salsa and for dessert we made his famous Key Lime Pie! I had so much fun and made so many new friends. I am also very happy to find be able to share these recipes with you! If you enjoyed watching me during the competition I encourage you to try it yourself at home :) They were delicious!!!!
ONION ENCRUSTED YELLOWTAIL WITH MANGO SALSA
Servings: 1
Prep Time: 30 minutes
Cook Time: 10-12 minutes
Key Lime Butter (prepare in advance)
INGREDIENTS:
1.5 Key Limes (juiced)
¼ Stick of Butter
15 ml Coconut Milk
DIRECTIONS:
Melt butter over medium heat, add coconut milk, and key lime juice. Remove from heat and let rest at room temperature
MAIN DISH
INGREDIENTS:
1 Filet (6-8 ounces)
¼ Large Yellow Onion (sliced thin for onion rings)
30 ml Panko Bread Crumbs
89 ml Flour
¼ TBSP Blackening Spice
1 Egg (beaten)
Vegetable Oil (for frying)
MANGO SALSA
INGREDIENTS:
¼ ripe Mango (diced)
¼ Green Pepper (diced)
1/8 Red Onion (diced)
1 Key Lime (juiced)
½ tablespoon Cilantro (chopped)
Salt and Pepper to taste
DIRECTIONS:
In a large, deep sauté pan or fryer, preheat enough vegetable oil to cover onions. Heat oil to approximately 350°. In a medium bowl place 1 cup flour and blackening spice. Toss sliced onions in flour mixture and lightly shake off any excess flour. Place dusted onion rings into hot oil, and fry for 4-5 minutes, stirring occasionally, until dark brown. Remove onions from the oil, and place on paper towels.
Allow onion rings to cool to room temperature, then using a kitchen knife or a food processor, chop onion rings until they are about the size of the panko bread crumbs. Place them into a medium bowl with panko crumbs, and mix well.
Dredge filets through remaining flour, then through the beaten eggs, and then press the filets into the onion/bread crumb mixture.
Preheat oven to 350F. Place a large sauté pan on the stove and add enough oil to just coat the bottom of the pan. Make sure oil is hot! Place battered filet into the sauté pan and sauté over medium high heat for 2-3 minutes per side, or until onion crust is lightly browned. Remove filets from pan and place onto an oven-proof dish. Place dish into preheated oven and cook until the filet is white throughout, approx. 4-5 minutes. Remove filet from oven.
Top with Key Lime Butter and Mango Salsa, and enjoy!
Mango Salsa
Place chopped fruits, vegetables and herbs into a medium sized bowl. Add lime juice, salt and pepper to taste.
KEY LIME PIE!!!
INGREDIENTS:
1 - 9' Graham Cracker Pie Crust (shortcut)
2 - 300 ml Cans of Sweetened condensed milk
5 egg yokes
100 ml of Key Lime Juice
DIRECTIONS:
Preheat oven at 300 degrees F (150 degrees C)
Blend milk and egg yokes at slow speed until smooth
Add in the Key lime Juice and finish blending
Pour mixture into pie crust
Bake for 15 minutes
Start Preparing Meringue while it cooks! (optional can use Whipping Cream)
Cool Pie 20 minutes before refrigerating
Add Meringue or Whipping cream on top and serve!
MERINGUE (optional)
INGREDIENTS:
5 egg whites
5 TBSP of Sugar
Pinch of Cream of Tartar
1 TSP Vanilla
DIRECTIONS:
Beat egg whites, sugar and vanilla at high speed
Add in cream of tartar and continue to beat until whites are stiff. You will know it is ready when it starts to make little peaks
Use a spoon to top pie with Meringue and make for an additional 10 minutes till it is golden brown at the top
I hope you enjoyed these recipes. If you want to see a video of the competition I posted it below!!!!
