Fresh from Florida Seafood Recipes

December 26, 2014

For those of us lucky enough to live along the shores of South Florida, one thing is certain: the bounty coming from the sea is as tasty as any other place on earth. And all that play out on the water can really buildup an appetite. Bite into some fresh from Florida seafood with these recipes from Chef Justin Timineri, the official chefof the Sunshine State.





Florida Spiny Lobster Stir-Fry with Sweet Peppers Recipe

December 26, 2014

With Florida lobster season running through March 2015 (opening again on July 29-30, 2015 for Mini Season), there is still time to land a few bugs for the dinner table. Looking for something a bit different then grilled tails with drawn butter? Chef Justin Timineri’s recipe for lobster stir-fry with sweet peppers has a hint of citrus, and is a great twist on an eastern classic.

  • Florida-Spiny-Lobster-Stir-Fry-with-Sweet-Peppers_recipe-1

Florida Spiny Lobster Stir-Fry with Sweet Peppers

Serves 4

  • Four 6 oz. Florida spiny lobster tails, shelled and cut into bite-size pieces
  • 1 cup cornstarch
  • 3 Florida sweet bell peppers (assorted colors), sliced thin
  • 1 tbsp. fresh ginger, peeled and chopped fine
  • 4 to 6 garlic cloves, peeled and chopped fine
  • 1 bunch scallions, rinsed and sliced
  • ¼ cup fresh cilantro, chopped
  • 1 tsp. toasted sesame seeds
  • 1 tbsp. cooking oil
  • Sea salt and fresh ground pepper to taste


Stir-Fry Sauce

  • ¾ cup Florida orange juice
  • 1 tbsp. cornstarch
  • 2 tbsp. soy sauce
  • 1 tsp. fresh ginger, peeled and diced fine
  • 2 tbsp. rice wine vinegar
  • 2 tbsp. brown sugar
  • 1 tsp. sesame oil
  • 1 tsp. orange zest, finely grated


Method: Stir-Fry

  1. Preheat a large sauté pan or wok over medium-high heat.
  2. Add the cooking oil to the preheated pan.
  3. Season the cornstarch lightly with salt and pepper.
  4. Lightly dust the lobster bites with the cornstarch.
  5. Carefully place the dusted lobster bites in the oiled pan trying not to overcrowd them.
  6. Cook lobster bites for 1 minute, then move the lobster to the side of the pan.
  7. Add the bell peppers, garlic, scallions and ginger.
  8. Season the ingredients in the pan lightly with salt and pepper.
  9. Stir-fry the ingredients together, and cook for 2 to 3 minutes.
  10. Add the stir-fry sauce and stir to coat.
  11. Add some of the cilantro, saving some for garnish.
  12. Serve lobster stir-fry over a bed of rice and garnish with sesame seeds and remaining cilantro.


Stir-Fry Sauce

  1. In a small sauce pot over medium heat, add orange juice, soy sauce, rice wine vinegar, brown sugar, sesame oil, ginger and orange zest.
  2. Bring ingredients to a boil.
  3. In a small bowl, combine cornstarch and 3 tablespoons of cold water.
  4. Whisk the cornstarch and water mixture until combined.
  5. Slowly whisk the cornstarch mixture into the sauce mixture.
  6. Continue to whisk until the sauce has thickened.
  7. Bring to a slight boil and let cool.


Recipe and image courtesy of chef Justin Timineri and Florida Department of Agriculture and Consumer Services.

Spicy Jalapeno Bacon & Cheese Oysters Recipes

December 26, 2014

When it comes to the cooler months, Florida’s oysters— Apalachicola to be exact—become some of the most sought-after bivalves around. Plump and mellow, these large oysters are enjoyed the world over and the Florida Panhandle’s true marine treasure.

The old cliché of the “R” months holds a grain of truth: the shelled delicacies taste best when harvested in fall and winter. And they’re loaded with zinc—a mineral that helps the body produce testosterone—which gives them their aphrodisiac reputation. Low in calories and cholesterol, they’re also good sources of protein and omega-3 fatty acids—simply put, these are a true superfood.

For those who can’t quite bring themselves to tilt their head back and savor them slowly, raw, then this recipe for spicy jalapeno bacon and cheese oysters from Chef Justin Timineri is a great way to enjoy the mollusk.

  • Jalapeno-Oysters
    Fresh from Florida: Spicy Jalapeno Bacon & Cheese Oysters

Spicy Jalapeno Bacon & Cheese Oysters

Serves 6

  • 36 oysters, shucked, on the half shell
  • Rock salt
  • 12 ounces mozzarella cheese, grated
  • ½ cup cooked bacon, crumbled
  • 4 jalapeno peppers, chopped


Method:

  1. Arrange oysters on rock salt in a baking dish.
  2. Top each oyster with ½ tsp. of cheese, crumbled bacon and chopped jalapeno to taste.
  3. Bake in a preheated oven at 350 degrees for 10 minutes or until edges of oysters begin to curl.


Recipe and image courtesy of chef Justin Timineri and Florida Department of Agriculture and Consumer Services.

Sweet Corn & Chorizo Sausage Stuffed Clams Recipes

December 26, 2014

For a truly unique Florida-inspired dish, we are looking to our main man, Florida Chef Justin Timineri, for a recipe using some pretty fantastic “Fresh from Florida” ingredients. The recipe for sweet corn and chorizo sausage stuffed clams brings the best of land and sea for a savory bite.

  • Clams-and-Chorizo
    Fresh from Florida: Stuffed Clams

Sweet Corn & Chorizo Sausage Stuffed Clams

Serves 4 to 6

  • 24 to 30 medium-sized live clams, rinsed
  • 1 cup yellow cornmeal
  • ¼ cup jack cheese, shredded
  • 1 link chorizo sausage, diced small
  • 1 red bell pepper, diced small
  • 1 cup corn kernels
  • 1 small onion, diced small
  • ¼ cup fresh cilantro, chopped
  • 1 egg
  • 1 tsp. chili powder
  • Oil for cooking
  • Sea salt to taste
  • Fresh ground pepper to taste


Method:

  1. Fill a medium-sized stockpot halfway with water.
  2. Place stockpot on the stove over medium-high heat and bring to a boil.
  3. Lightly salt the water in the stockpot.
  4. When a boil is reached, add the live clams to the pot.
  5. Cook the clams until they just start to open.
  6. Drain the clams in a colander; run cold water over them until they are cooled off.
  7. Discard any unopened clams.
  8. Let clams drain well and place them in the refrigerator until later.
  9. Preheat a medium sauté pan over medium heat.
  10. Add 1 teaspoon of oil to the preheated pan.
  11. Add the diced onions and chorizo sausage to the preheated pan.
  12. Cook the onions and chorizo until the onions are translucent and the chorizo is golden brown.
  13. Add the bell pepper, corn and chili powder to the pan.
  14. Continue to cook for 2 to 3 minutes.
  15. Season the ingredients in the pan lightly with salt and pepper.
  16. Remove ingredients from heat and add them to a medium-sized mixing bowl.
  17. To the mixing bowl, add cornmeal, cheese, cilantro, egg and ¼ cup of water.
  18. Mix ingredients thoroughly; add a little more water if necessary so the stuffing is moist.
  19. Preheat the oven to 375 degrees F.
  20. Remove cooked clams from the refrigerator.
  21. Open up each shell the rest of the way so they can be stuffed.
  22. Place an even amount of stuffing in each shell.
  23. Place stuffed shells in a baking dish.
  24. Place the baking dish of stuffed clams on the center rack of the oven.
  25. Bake clams for 7 to 12 minutes or until heated throughout.
  26. Remove clams from oven and serve immediately.


Recipe and image courtesy of chef Justin Timineri and Florida Department of Agriculture and Consumer Services.

Chili-Cumin Snapper Fingers Recipe

December 26, 2014

Looking for a snappy way to serve that snapper that even the kids will love? Chef Justin Timineri, Florida’s culinary ambassador, shares his recipe for chili-cumin snapper fingers—a lightly breaded, fried answer to the tired and played chicken nugget.

  • Snapper-Fingers
    Fresh from Florida: Chili-Cumin Snapper Fingers

Chili-Cumin Snapper Fingers

Serves 6

  • 2 pounds snapper, cut into 1-inch strips
  • 2 eggs
  • 2 tbsp. milk
  • ½ tsp. salt
  • ½ tsp. freshly ground pepper
  • ½ cup flour
  • 1 tsp. cumin
  • 1 tsp. chili seasoning
  • 5 tbsp. butter
  • 2 tbsp. olive oil
  • 2 limes, halved


Method:

  1. Pat snapper fingers dry with paper towel.
  2. Whisk together eggs and milk in a small bowl.
  3. Combine salt, pepper, flour, cumin and chili seasoning on a shallow plate.
  4. Coat fish fingers with flour mixture; dip in egg mixture, then into flour mixture.
  5. Set aside to dry for 5 minutes.
  6. Melt the butter and oil together in a heavy skillet over moderate heat.
  7. When butter foams, add the fingers; cook 3 to 5 minutes on each side until browned and cooked through.
  8. Serve with lime halves.


Recipe and image courtesy of chef Justin Timineri and Florida Department of Agriculture and Consumer Services.

Mahi with Papaya Coconut Curry Recipe

December 26, 2014

For the South Florida fishermen and women, landing a big bull mahi-mahi is not only a cap of a day on the water, but also means dinner. This recipe for mahi with papaya coconut curry from Chef Justin Timineri, official chef of Florida, is a nod to our Caribbean neighbors with some heavy island flavors like coconut, papaya and curry. Enjoy Shorelifers!

  • Mahi-Papaya-Curry
    Mahi with Papaya Coconut Curry Recipe

Mahi with Papaya Coconut Curry

Serves 4

Mahi

  • Four 6 oz. mahi-mahi fillets
  • Salt and pepper to taste
  • 2 tbsp. olive oil

Papaya Coconut Curry

  • 2 ripe papaya, cubed
  • ½ cup mirin rice wine
  • ¼ cup dry white wine
  • 1 tbsp. fresh ginger, peeled and chopped
  • ½ tsp. turmeric
  • ½ cup unsweetened coconut milk
  • ½ tsp. Thai red curry paste
  • Sea salt and ground pepper to taste


Method:

Mahi

  1. Season mahi fillets with salt and pepper
  2. Heat oil in large sauté pan on medium-high; add fillets and sauté for 3 to 5 minutes on each side until cooked through.
  3. Serve with Florida Papaya Coconut Curry Sauce.


Papaya Coconut Curry

  1. Place papaya cubes, mirin rice wine, white wine, ginger and turmeric in heavy medium-size saucepan.
  2. Boil until reduced to ¼ cup.
  3. Add cream and coconut milk; bring to a boil.
  4. Reduce heat and simmer sauce until slightly thickened, stirring occasionally.
  5. Stir in curry paste.
  6. Season the sauce to taste with sea salt and fresh ground pepper.
  7. Reserve papaya cubes for garnish and strain remaining sauce through a fine mesh sieve.
  8. Set aside.


Recipe and image courtesy of chef Justin Timineri and Florida Department of Agriculture and Consumer Services.

Florida Pink Shrimp with Citrus Ceviche Salad Recipe

December 26, 2014

When preparing a fresh Florida seafood dish, keeping with the localavore movement is a must, especially when talking shrimp. Merging some of South Florida’s most powerful influences: seafood, citrus and Latin culture, the recipe for Florida pink shrimp with citrus ceviche salad is a true Sunshine State original. Presented by Chef Justin Timineri by way of the Florida Department of Agriculture and Consumer Services, the ceviche-style dish is great as a starter or light bite while enjoying a seaside sunset. Enjoy.

  • Pink-Shrimp-and-Ceviche-Salad
    Florida Pink Shrimp with Cirtus Ceviche Salad Recipe

Cooked Florida Pink Shrimp with Citrus Ceviche Salad

Serves 4

  • 1 pound large Florida pink shrimp, peeled and deveined with the tail on
  • 2 tablespoons seafood boil seasoning
  • 2 Florida pink grapefruit, peeled and segmented, seeds removed
  • 3 Florida tangelos, peeled and segmented, seeds removed
  • 3 Florida tangerines, peeled and segmented, seeds removed
  • 1 Florida sweet pepper, diced
  • 1 red onion, diced
  • 1 tablespoon olive oil
  • 3 limes, juiced
  • ½ cup fresh cilantro, chopped
  • 1 large Florida avocado, peeled, pitted and diced
  • Sea salt and fresh ground pepper to taste
  • 1 bag plantain chips or tortilla chips

Method:

  1. Fill a medium-sized saucepot ¾ the way with water, and heat over medium-high.
  2. Add the seafood seasoning to the boiling pot of water.
  3. Add the shrimp and cook for 2 to 3 minutes or until completely done.
  4. As soon as the shrimp are done, plunge them into an ice water bath to stop the cooking and cool them off.
  5. When the shrimp are completely cool, strain them and put them into a medium-sized mixing bowl.
  6. Add the citrus, sweet pepper, red onion, olive oil, lime juice, cilantro and avocado.
  7. Season the ingredients to taste with salt and pepper.
  8. Stir to combine ingredients.
  9. Serve ceviche with chips.


Recipe and image courtesy of chef Justin Timineri and Florida Department of Agriculture and Consumer Services.

Blue Crab Fritters Recipe

December 26, 2014

Referred to as beautiful swimmers, blue crabs are a true western Atlantic treat. Though they can be quite ornery when scuttling along the seafloor—they have a mean pinch—blue crabs are easy to catch, plentiful in our local waters and quite delicious. If you were to catch your limit after a day of crabbing—10 gallons per person per day as per the Florida Fish and Wildlife Conservation Commission—you will have plenty of crabs to cook a number of ways. One of our favorite ways to dine on some blues is in fritter form. Here, Justin Timineri, Florida’s culinary ambassador, has crafted a great “Fresh from Florida” recipe for blue crab fritters. Enjoy.


Serving Tip: Kick the heat up on those fritters with our favorite hot sauce, Rincon Heat Gourmet Hot Sauce, made locally right here in Palm Beach County.

  • Blue-Crab-Fritters
    Fresh From Florida: Blue Crab Fritters

Blue Crab Fritters

Serves 6

  • ½ cup self-rising cornmeal
  • ½ cup self-rising flour
  • 1 tsp. baking powder
  • ½ cup buttermilk
  • 1 clove garlic, minced
  • 1 medium onion, minced
  • ¼ cup fresh parsley, minced
  • 1 tsp. hot sauce
  • ½ tsp. seafood seasoning
  • 1 egg
  • Salt and pepper to taste
  • 1 pound blue crab lump meat
  • Canola oil for frying

Method:

  1. In a large bowl, stir together the dry ingredients; add the milk and egg, mixing until smooth.
  2. Fold in the crab.
  3. Heat the oil in a heavy saucepan or deep fryer to 375 degrees F.
  4. Drop tablespoonfuls of the batter into the hot oil.
  5. Fry 2 to 3 minutes until golden brown, turning once if needed.
  6. Drain on paper towels.
  7. Serve hot.


Recipe and image courtesy of chef Justin Timineri and Florida Department of Agriculture and Consumer Services.

Creamy Pesto & Cherokee Purple Tomato Sauce

May 14, 2013

The green market circuit in Palm Beach County is pretty extensive, running from Tequesta to Boca, and hitting all points in-between, serving up fresh locally grown produce, herbs, fruit, artisanal food stuffs and crafts. One of the more interesting locales of the bunch is the Jupiter Green and Artisan Market. Located in the Riverwalk Plaza under the Indiantown Bridge on Fridays from 5-9 p.m., the market utilizes a truly scenic space and is loaded with goodies. Vendors include: produce from organic growers Kai-Kai Farms; farm fresh eggs from Farriss Farms; fresh pastas, gourmet cheeses and charcuterie from Fratello Sole; and artisanal olive oils from Olive Oils of the World, to name but a few. But what caught our eye on a recent visit was the heirloom tomatoes from Palm Beach Gardens-based Homegrown Herbs and Heirlooms and Virg and Mary's Heavenly Pesto Plus.

Medium-sized Cherokee tomatoes were ripe for the picking, and too good to pass up, so we bought three pounds. While Virg and Mary's pesto, a unique blend that eschews the typical pine nuts for pistachio and adds a bit of spice with jalapeno, was delicious on the crostini, so we picked up an 8 oz. container to give it a try.

  • Cherokee-Tomatoes-and-Pesto
    Cherokee purple tomatoes and locally made pesto.
We combined the two for a simple,yet flavorful cream sauce that is great with pasta, on a pizza, or a mixed in some meatballs; whatever the mood may strike. Overall time is about an hour, so be patient. Enjoy!


Creamy Pesto and Heirloom Tomato Sauce


  • 6 to 8 medium Cherokee Purple tomatoes; blanched and peeled
  • 2 heaping tbs Virg n Mary's Pesto
  • 3 sprigs of fresh oregano
  • 3 cloves of garlic; crushed and roughly chopped
  • 2 tbs. whipping cream
  • 1 onion; chopped roughly
  • 2 tbs butter
  • 2 tbs. grated Parmesan

In a medium-large stock pot, bring salted water to a low boil. Using only ripe tomatoes—overly ripe will not blanch well, instead bursting—wash thoroughly. Remove stem scar with a paring knife, leaving a shallow cone into the tomato. With the same paring knife, cut a shallow X on the underside—these tomatoes are a bit bumpy, so you may need to cut along different ridges and folds. Place tomatoes in the boiling water until skin begins to shrink—times will differ based on ripeness and size. Immediately place tomatoes in a bowl of ice water to let cool.


  • Creamy-Pesto-Tomato-Sauce-on-angelhair
    Creamy Pesto & Cherokee Purple Tomato Sauce on angel hair pasta.
Meanwhile, in a stock pot, saute chopped onion and garlic in a tablespoon of butter. Once tomatoes are cool to the touch, peel skin and add to the stock pot once onions become translucent along with oregano and pesto. Over medium heat, saute tomatoes for 15 minutes, crushing tomatoes with a wooden spoon and stirring frequently; add salt and pepper to taste.


Reduce heat, and using an emulsion blender, liquify. Let simmer for another ten minutes or so, stirring frequently. Add whipping cream, tablespoon of butter and cheese; stir into sauce until even and cheese has melted. Remove from heat and serve with your favorite pasta.

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