Tucked down a hidden lane under Key Largo’s tropical balm, Snook’s Bayside is the kind of place conjured up by the Beach Boys in their iconic hit song, “Kokomo.”
A dramatic chandeliered Grand Tiki sets the stage for tropical open-air dining that includes terrific island-inspired fare like Pistachio-Encrusted Yellowtail with mango salsa and chili beurre blanc; Lobster & Shrimp Cakes drizzled with Thai sweet chili and mango chutney; and the award-winning Blue Crab-Stuffed Lobster tails finished with béarnaise sauce (yowza!).
One of my all-time favorite recipes, however is the Yellowtail Snapper encrusted with citrus zest. Hope you enjoy this dish as much as I do!
YELLOWTAIL SNAPPER
Encrusted with Citrus Zest with Truffle Mashed Potatoes
INGREDIENTS
(Yield 4 Servings)
4 Fresh Florida Yellowtail Snapper Fillets
4 Large Shrimp
4 Clams In Shell
12 Tbl Butter
1/4 Cup White Wine
1/4 Cup Fish Stock
1 Cup Chopped Artichokes Hearts
6 Tbl Oilive Oil
Zest of 1 Fresh Lime
Zest of 1 Fresh Lemon
Zest of 1 Medium Size Fresh Orange
Salt & Pepper to taste
PREPARATION
Dredge snapper fillets in lemon, orange and lime zest. Season with salt and pepper. Heat skillet to a medium heat with olive oil. Add fillets to skillet and sear for up to 4 minutes per side (Cooking time may vary depending on the thickness of fillets). In a separate sauté pan, add butter, white wine, fish stock, and artichoke hearts. Bring to a simmer. Add shrimp and clams and sauté until clams open and shrimp are pink in color.
TRUFFLE MASHED POTATOES
INGREDIENTS
2 Lbs Potatoes
1 Cup Light Cream
6 Tbl Butter
PREPARATION
Place potatoes into a large saucepan and cover with water. Bring to a boil over high heat. Cook until fork tender, about 25 minutes. Drain the potatoes and return to a low heat for 2 to 3 minutes to dry up any excess water. In a separate small saucepan, warm the cream and butter over medium heat until it melts together. Using a masher, mash the potatoes in the saucepan. Add the garlic, cream, butter, salt and pepper and mix well. Stir in fine truffle oil.
FOR SALAD
Combine fresh watercress with cherry tomatoes and freshly chopped fennel and toss with your favorite vinaigrette.
You can find Snook’s Bayside at MM 99.9 Bayside, Key Largo 305-453-5004; snooks.com
