Bite with Belkys: Coconut Crusted Yellowtail Snapper from Morada Bay Beach Cafe

The Chef: Seth Perillo

The Restaurant: Morada Bay Beach Cafe (Islamorada, Florida Keys)

The Dish: Coconut Crusted Yellowtail Snapper

Ingredients:

7 oz. yellowtail snapper filet

salt, to taste

pepper, to taste

1 cup of coconut milk

1 cup of coconut shavings

4 Tbs of clarified butter

1/4 cup of white wine

handful of broccolini

Method of Preparation:

-Start by seasoning the snapper with salt and pepper.

-Then, coat the fish with coconut milk and coconut shavings. Let in cook in a hot pan with 2 Tbs of clarified butter.

-Next, pour a little more clarified butter in an oven proof baking dish and transfer the fish over to it. Also, add a shot of white wine and finish by baking it in a 375 degree oven for about four minutes.

-After, prepare a side of broccolini. Simply blanch the broccolini in a pot of boiling water and then, sauté it with 2 Tbs of clarified butter, salt and pepper.

To Plate:

At the restaurant, they serve coconut basmati rice, the broccolini and top it with the snapper. Chef Seth also likes to add a mango tropical salsa and a drizzle of a lemon-wine sauce.

Serves: 1

Serving Suggestion: Signature Pierre's Punch

FOR MORE INFORMATION:

Morada Bay Beach Cafe

81600 Overseas Hwy

Islamorada, Florida Keys 33036

305-664-0604

www.moradabay-restaurant.com