Coast2CoastRecipes » Florida Recipes

Tilapia with Kumquat Citrus Butter

admin — Tue, 25 May 2010 04:22:50 +0000

Kumquats are a primary agricultural citrus product of the state of Florida.

Ingredients For Tilapia with Kumquat Citrus Butter:
Makes four servings

Tilapia with Kumquat Citrus Butter - Photo by Susan Russo for NPR

Kumquat Citrus Butter

1 1/2 tablespoons softened butter
4 de-seeded kumquats with rinds, minced until pulpy
1 teaspoon orange zest
1 teaspoon lemon zest
1 teaspoon minced fresh ginger
Salt and freshly ground black pepper, to taste
4 or 5 fresh mint leaves, minced, plus a couple more for garnish

Ingredients for Cooking the Tilapia

4 (4-ounce) tilapia fillets
2 teaspoons butter
2 teaspoons olive oil

Directions For Tilapia with Kumquat Citrus Butter:

Combine all ingredients for the citrus butter in a small bowl and mix with your fingertips, ensuring that the fruit and seasonings are incorporated into the butter. Set aside.
For the fish, melt butter with olive oil in a large skillet over medium-high heat.
Rub fish fillets on both sides with half of the citrus butter and place in the hot skillet.
Cook fillets for 4 minutes, then flip once and cook an additional 2 to 3 minutes, or until opaque and slightly browned.
Melt remaining half of the citrus butter in the microwave or on the stovetop and drizzle on top of the cooked fish before serving. Garnish with additional mint, if desired.

Note: To de-seed kumquats, slice the fruit into rounds with a sharp paring knife. Using the tip of the knife, gently pluck the tiny seeds from the slices.

BY: Susan Russo for NPR

PHOTO BY: Susan Russo for NPR

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Alligator Stew – Florida State Reptile

admin — Fri, 05 Feb 2010 17:18:03 +0000

The American Alligator was designated the Florida State Reptile by the State Legislature in 1987. Highway I-75 which drives past the local swamp area in South Florida is even named after them: Alligator Alley.

Ingredients for Alligator Stew

1/2 cup vegetable oil
2-3 lbs. alligator meat, cut into sm. pieces about 1/2 inch thick
1/2 c. onions, chopped
1/2 c. bell pepper, chopped
2 tbsp. minced parsley
1 (10 oz.) can diced tomatoes
1 sm can of diced green chilies
Salt and pepper to taste

Heat vegetable oil in a stew pot. Lightly brown alligator meat. Add fresh vegetables and canned tomatoes and chilies. Cover, and cook over a medium heat for approximately 35-40 minutes.

This recipe can also be done in a slow cooker. Lightly brown the alligator meat, then add to the slow cooker with all of the ingredients. Add a cup of tomato sauce to the recipe, and make sure that you add all the liquid from the can of diced tomatoes. Cook on low for approximately 6-1/2 to 7 hours. Check halfway through to make sure there is enough liquid in the slow cooker. Add a little more sauce or a little white wine, if needed.

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Key Lime Pie – Florida State Pie

admin — Sat, 01 Aug 2009 01:20:55 +0000

Photo by Peter Veldhuizen

This Key Lime Pie recipe is for the traditional key lime pie that is the state pie of Florida. House Bill 453 and Senate Bill 676 of the Florida Legislature”s Regular 2006 Session made Key Lime Pie the official State Pie of Florida.

The dish is named after the small key limes (Citrus aurantifolia ”Swingle”) that are naturalized throughout the Florida Keys. Key lime pie is made with canned sweetened condensed milk, since fresh milk was not a common commodity in the Florida Keys before modern refrigerated distribution methods.

Key Lime Pie

Florida State Pie

Total Cooking and Preparation Time: 50 minutes

Ingredients

Serving: approximately 8 slices

1-1/4 cup graham cracker crumbs
1/4 cup firmly packed light brown sugar
1/3 c butter or margarine, melted
2 (14 oz) cans sweetened condensed milk
1 cup fresh key lime juice (may substitute bottled)
2 egg whites
1/4 tsp cream of tartar
2 Tbsp granulated sugar

Directions

Combine first 3 ingredients. Press into a 9-inch pie plate.
Bake pie crust at 350°F 10 minutes or until lightly browned; cool.
Stir together sweetened condensed milk and lime juice until blended. Pour into prepared crust. Set aside.
Beat egg whites and cream of tartar at high speed with an electric mixer just until foamy.
Add granulated sugar gradually, 1 Tbsp at a time, beating until soft peaks form and sugar dissolves (2 – 4 minutes).
Spread meringue over filling.
Bake at 325¬∞F for 25 to 28 minutes.
Chill 8 hours.