Manasota Key Recipes

Manasota Florida Key Lime Pie

Ingredients:
4 egg yoks
6 egg whites
1 can Sweetened Condensed Milk
1/2 cup Lime Juice
3/4 cup Sugar
1/2 tsp. Cream Tarter

Directions:
Beat egg yolks until lemon colored. Blend in condensed milk slowly. Add lime juice and mix well.Add cream of tarter to egg whites and beat until foamy. Continue beating adding sugar, 1 teaspoon at a time until egg whites peak. Fold 6 tablespoons of the meringue into the filling mixture. Pour into a nine-inch baked pie shell. Top with meringue and bake in a slow oven 330 degrees, until golden brown

The perfect dessert for your Manasota Key Picnic!

Manasota Key Red Snapper, Fennel Garnish

-4 fresh Florida red snapper fillets, about 7 oz (210 g) each
-1/3 cup (80 mL) butter*, melted
-Juice of 1 lemon
-1 garlic clove, chopped
-1 shallot, chopped
-2 cups (500 mL) fennel bulb, diced small
-1/2 cup (125 mL) red pepper, diced small
-1 Tbsp. (15 mL) honey*
-3 Tbsp. (45 mL) fresh parsley, finely chopped
-Salt and pepper to taste

Preparation
Preheat oven at 200ºC/400ºF.
Fold over the snapper fillets and place them in an 8 x 11.5 x 2 in (20 x 29 x 5 cm) oven dish. Sprinkle with lemon juice and half of the butter. Cook until opaque, about 22 to 25 minutes.

Meanwhile, heat the remaining butter and saute garlic and shallot in a frying pan for 1 minute. Add fennel, red pepper and continue cooking until tender, about
4 to 5 minutes. In the last minute of cooking, add honey. Blend in parsley and season to taste. Serve snapper fillets with fennel garnish

The perfect end to a day on Manasota Key!

Manasota Key Fish with Florida Relish

1 1/2 pounds fish fillet
5 cups fresh vegetables such as: conch peas, black eyed peas or butter beans, corn, chayote, onions, peppers or tomatoes
2 tablespoons lime juice
1 teaspoon salt
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon chopped garlic
1/4 teaspoon cracked pepper
1 teaspoon dry thyme

Herb topping:
1 cup bread crumbs
1/4 cup basil leaves
1/4 cup parsley leaves
1/2 teaspoon salt
1/4 teaspoon pepper

Refrigerate and marinate fish fillets in a mixture of lime juice, olive oil, salt and cracked pepper. Process bread crumbs with basil, parsley, salt and pepper. Coat top of fillets with bread crumb mixture.

Blanch peas or beans in boiling salted water for 10 minutes or until tender; drain and set aside.

Bake fish in a preheated 350F oven 15 to 20 minutes or until flesh has turned opaque.

In a large saute pan heat olive oil; add vegetables and cook until tender; season with garlic and thyme. Divide vegetables evenly; top with fish fillets.

Manasota Key Grapefruit Chiffon Cake

2 cups flour, all-purpose
1 1/2 cups sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup vegetable oil
6 large eggs separated
3 teaspoons grapefruit peel grated
2/3 cup grapefruit juice
1/4 teaspoon cream of tartar
Glaze
2 cups powdered sugar sifted
3 teaspoons grapefruit peel grated
1 teaspoon vanilla extract
3 tablespoons grapefruit juice

Directions
Preheat oven to 350 degrees F

In a small mixer bowl, stir together flour, sugar, baking powder
and salt.

Make a well in the center; add in order: oil, egg yolks, peel and
juice.

Beat smooth with an electric mixer.

Wash beaters, and in a large bowl, beat egg whites with cream
of tartar until stiff.

Gradually pour flour mixture (it will be stiff) in a thin stream over
surface, and fold in gently.

Bake in a 10 inch ungreased tube pan for 55 minutes at , or until when lightly touched with the finger, the cake springs back.

Invert and cool completely.

Loosen edges, and remove to a cake plate.

GLAZE: Mix all ingredients together, using enough grapefruit
juice to make it spread easily, and drizzle down the sides when
spread on top of the cake.