I decided to take the traditional baked grouper up a notch by creating a sort of scampi sauce for small shrimp and then topping my grouper with this concoction. Grouper, snapper, Corina, or your favorite mild and flaky fish 1/4 lbs.
Add the shrimp, the lemon juice, the white wine, salt, and pepper. When the fish is done, plate the fillets, and top with the shrimp, making sure to use up all the sauce.
This would pair great with sautéed green beans and fried plantains. I love food, wine, scotch, sarcasm, photography, and McDonald's fries.
Check me out at organizedrandomness.com, on Twitter @orgrandomness, on Instagram @organizedrandomness, and on the B Squared Media blog. If you’ve never tried Gulf shrimp, Florida stone crab or grouper, those dishes are a must- eat on your next visit here.
To whet your appetite, we’re sharing nine famous Floridian foods and the 36 best places to sample them the next time you’re in town. Some visitors plan their trips to the Sunshine State based on Florida stone crab season.
Fishermen harvest these crabs from Biscayne Bay near Miami, throughout the Florida Keys and along the state’s Gulf Coast. Because of that, Florida has a lock on the industry and there are a few famous restaurants that are devoted exclusively to this menu item.
A family-run business since 1913, the specialty of the house is the Florida stone crab, cracked and served with mustard sauce. It took this restaurateur to show locals and visitors alike the lure of the Florida stone crab, which was originally served with hash browns, coleslaw and mayonnaise.
Key Largo Fisheries serves Florida stone crab caught fresh, cooked and chilled or as a chowder. Atlantic Goliath grouper can reach 800 pounds, and they are fished in the waters off both of Florida’s coasts.
There are many species of grouper in addition to the Goliath, including black, red, speckled, snowy, yellow fin, yellow mouth and more. The restaurant group launched in 1981 and serves fried, grilled or blackened grouper sandwiches.
Its grouper Reuben on toasted marble rye with sauerkraut, Swiss cheese and A Thousand Island dressing is a perennial favorite. Their version of the grouper sandwich includes a filet dipped in beer batter, deep-fried, stuffed into a brioche bun and topped with lettuce, tomato and onion.
The restaurant also prepares a delicious grouper nugget PO’boy on a hoagie roll. Handed down from the Muskogee Native American tribe, grits are a type of preparation of corn that’s similar to Italy’s plenty.
Home cooks and chefs soak the grits overnight before boiling them and then finishing them with cream, butter and sometimes cheese. It’s a chain, so you’ll find outposts across Florida in places like Jacksonville, Pensacola, Clearwater, Tampa, Naples and Boca Raton.
Its version of this Southern specialty is made with Gulf shrimp, andouille sausage and sautéed red peppers and onions, then served with garlic bread and lemon. Finish off your dinner with a slice of New York-style cheesecake, wrapped in puff pastry, deep-fried and topped with strawberries.
Like hush puppies or clam cakes, they are served as appetizers with a variety of dipping sauces or as a side on a fishermen’s platter. Here you can order all kinds of shrimp and fish baskets, salads, PO’ boys and, of course, conch fritters.
For dipping sauces, you can choose from a spicy pink option or one with a Key lime base. Cubans have lived and worked in Florida for nearly 200 years, first as fishermen and then later, from the mid-1880s, in the tobacco industry in Tampa’s historic Yb or City neighborhood.
So, it’s no surprise that food named for that Caribbean nation would make its debut here: the Cuban sandwich. It’s made with roasted mojo-marinated pork, ham, salami, Swiss cheese, pickles and mustard.
When it comes to side dishes, you can’t go wrong with the collard greens, baked beans or the tomato-based Brunswick stew. The crust is traditionally made with graham crackers or sometimes pastry, while the filling is a whipped concoction of Key lime juice, condensed milk and egg yolks.
The bottom baked layer is traditional with Key lime juice, condensed milk and egg yolks. A raspberry sauce adorns the plate and acts as a nice balance to the tart flavor of the pie filling.
The dessert menu has some very intriguing options, including a Key lime pie made with a macadamia nut crispy rice cereal crust. Millions of Americans enjoy a slice of pecan pie every Thanksgiving, but it’s a popular dessert in Florida year-round.
Pecan groves flourish in the Sunshine State and in nearby Georgia, providing a supply of quality nuts for baking. A rolled pie crust is filled with a mixture made from eggs, butter, and brown sugar or molasses.
You’ve got to love sweet things to try it, since this dessert is packed with sugar along with a powerful pecan punch. It’s grown from a small restaurant to include a gift shop, deli and fresh produce market.
While they specialize is boys and fried seafood they have many options for you to choose from including Cajun favorites. I've had most of the items on the menu and my favorite is AJ's sampler, great portions for under $10.
The restaurant is small and always crowded but the service is great, and they move you in and out quickly. My 2-year-old daughter loves the place and won't let me go without bringing her.
We had eaten here before and enjoyed the food and atmosphere, so we invited our friends to join us. The place was busy but never noticed a line waiting for tables.
Our waitress was excellent and gave us great suggestions and service! However, we were taking our time catching up with our friends when the manager/owner (not sure which) came over to our table to ask us to leave.