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Seafood

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low country boil

Stove-Top Low Country Boil

Seafood boils, accompanied by tubs of ice-cold beer, are great options for making a large crowd of hungry, thirsty guests very happy without spending a fortune. They are quick, flavorful and not overly demanding on the host.

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grouper cheeks

Fried Grouper Cheeks with Tartar Sauce

Key West has some of the richest fishing waters in the world. You couldn’t dream up a more perfect situation than ours – 130 miles out to sea, the warm, shallow Gulf of Mexico to our north, the surging gulfstream to our southeast and balmy tropical breezes blowing all year long. Something tasty is swimming nearby all year long! Sleek tuna and king mackerel are abundant in winter, while neon dolphin fish liven up the summer. The reef is teeming all year long with snapper, grouper, cobia and jacks. Our only problem is choosing how to cook this bonanza.

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shrimp and red pepper pasta

Key West Shrimp with Roasted Red Pepper Pasta

When you eat Key West pink shrimp as often as I do, you need to mix things up a bit. I am always on the lookout for creative ways to prepare shrimp without obscuring their sweet, natural flavor. Not long ago, I was staring blankly at the jumbled shelves of cookbooks in my kitchen when my focus landed on a faded, dilapidated volume called “Adventures in the Kitchen” by one Wolfgang Puck.

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octopus compressed

Octopus: A Taste of the Mediterranean

Octopus may not be one of your go-to ingredients, but once you figure it out, it’s fun, a little exotic and very tasty. I like to keep it simple so the briny creature itself really shines, such as in a grilled octopus salad with pickled shallots, some warm flatbread and a light vinaigrette.

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seafood salad david tanis

A Dreamy Mediterranean Seafood Salad

I’m a big fan of the New York Times Dining section that comes out every Wednesday. It’s a great mix of restaurant reviews, food trends and excellent cooking ideas from a stable of talented writers. One of them is David Tanis, a cookbook veteran and Chez Panisse alumnus, who is known for his simple, rustic recipes.

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salmon with mustard and tarragon

The Salmon are Running! Two Ways to Prepare Wild-Caught Sockeye

For a brief shining moment each summer, fresh wild-caught sockeye salmon, plucked right out of a cold Alaskan stream, start to appear at fish counters across the country, even on our southernmost island. So every year, for a couple of weeks in early July, I briefly put aside our delicious local fish and binge for a few days on this special treat.

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Conch salad

Conch Salad

Key Westers and Caribbean islanders call ceviche made with fresh conch “conch salad.” This simple seafood salad is available at several great spots in Key West, especially in Bahama Village, but the best I’ve ever had is actually in the Bahamas at the Queen Conch in Harbour Island.

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whole fish cooked in a wok thai style

Thai Whole Fish

A whole cooked fish makes for a dramatic main course presentation and gives you and your guests the true “head-to-tail” experience. One of my favorite preparations is to fry the fish in a wok, Thai-style, and top with a spicy Thai sauce.

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paella

Seafood Paella on the Grill with Aioli

Paella is always a lusty, rustic dish, but never more so than when cooked over a real fire. Since firewood is in short supply in Key West, I’ve settled for this version cooked over a hot charcoal grill.

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amberjack swimming off the florida keys

Amberjack with Miso Honey Glaze

If a local Key West fisherman tells you that amberjack is not good to eat, that just means he doesn’t know how to prepare it. My friend Jeff supplies me with fresh amberjack all the time, and I grill it, smoke it or roast it using this recipe. Try this miso marinade with any firm white fish. It’s delicious!

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Lifestyle

Bahamas

  • Key West Callaloo
  • Upon Arriving at Harbour Island (eventually)

Island Flora and Fauna

  • Frangipani Tree
  • Iguanas
  • The Iconic Key West Chicken
  • Geiger Tree
  • Samson the Pug

Key West Events

  • Stone Carb Season
  • Florida Lobster Season
  • Key West Literary Seminar 2014

Key West Lifestyle

  • Key West Callaloo
  • Stone Crab Mustard Dipping Sauce
  • Key Lime Mousse
  • Fried Grouper Cheeks with Tartar Sauce
  • Our Newest Addition to the Key West Fleet
  • Fifty Key Ingredients to Have on Hand At All Times

Key West Restaurants and Bars

  • Frenchie's Cafe
  • Garbo's Grill
  • The Cafe
  • Ambrosia Sushi Restaurant
  • La Trattoria
  • 915

New York

  • Griddle Cheeseburgers with Parsley-Shallot Butter
  • Boxing Day Sausage Rolls

The Rest of the World

  • Stove-Top Low Country Boil
  • Upon Arriving at Harbour Island (eventually)
  • Cassis Restaurant in Bariloche, Argentina
  • Fig Bistro, Asheville
  • Maude's Liquor Bar, Chicago
  • The Restaurant at the Tabard Inn, DC

Wine and Cocktails

  • Festive Cocktails for Company
  • Arkenstone Wines
  • Key West Color Change Cocktail
  • Tablas Creek wines
  • Harbour Island Rum Punch
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