Fort Myers FishingSouthwest Florida
Cook Your Catch

Recipes for the SWFL box.

Simple preparations for the species we actually bring home — snapper, grouper, tripletail, cobia, pompano and sheepshead.

Mangrove Snapper

Pan-Seared Mangrove Snapper with Lemon-Caper Butter

Light, flaky and quick — the cleanest way to taste a fresh mangrove fillet.

Ingredients

  • · 4 mangrove snapper fillets, skin-on
  • · 2 tbsp olive oil
  • · 3 tbsp butter
  • · 2 tbsp capers, drained
  • · 1 lemon, juiced
  • · Salt, pepper, smoked paprika

Method

  1. 1. Pat fillets dry; season skin side with salt, pepper and paprika.
  2. 2. Sear skin-down in olive oil over medium-high for 3–4 minutes until crisp.
  3. 3. Flip, add butter, lemon juice and capers. Baste 60 seconds.
  4. 4. Serve immediately over rice or grits.

Red Snapper

Whole Grilled Red Snapper, Florida Style

A two-pound American red, scaled, gutted and grilled over wood — let the fish do the work.

Ingredients

  • · 1 whole red snapper, 1.5–2 lb, scaled & gutted
  • · Olive oil
  • · Fresh thyme, garlic, lemon slices
  • · Sea salt, cracked pepper

Method

  1. 1. Score skin 3 times each side. Stuff cavity with garlic, thyme and lemon.
  2. 2. Rub with oil and salt. Grill over medium-high (coals or oak) 7–8 min per side.
  3. 3. Rest 5 min. Pull fillets off the bone tableside.

Grouper

Blackened Grouper Sandwich

Gulf coast staple. Use red or gag grouper — both stand up to high heat.

Ingredients

  • · 4 grouper fillets, 6 oz each
  • · Blackening seasoning
  • · Brioche buns
  • · Tartar sauce
  • · Lettuce & tomato

Method

  1. 1. Coat fillets heavily in blackening spice.
  2. 2. Sear in a smoking-hot cast iron with butter, 3–4 min per side.
  3. 3. Toast buns. Build with tartar, lettuce, tomato, fish.

Tripletail

Tripletail Piccata

Firm, white, sweet — tripletail is the Gulf coast's best-kept secret.

Ingredients

  • · 4 tripletail fillets
  • · Flour for dredging
  • · 2 tbsp butter, 2 tbsp olive oil
  • · 1/2 cup dry white wine
  • · 2 tbsp capers
  • · 1 lemon

Method

  1. 1. Dredge fillets in flour. Sear in butter + oil 2 min per side.
  2. 2. Remove fish. Deglaze pan with wine and lemon juice; add capers.
  3. 3. Reduce 1 min, mount with butter, return fish to coat.

Cobia

Cobia Steaks on the Grill

Cobia eats like swordfish — thick steaks, high heat, hands off.

Ingredients

  • · 4 cobia steaks, 1" thick
  • · Olive oil
  • · Soy sauce, ginger, garlic, lime
  • · Scallions

Method

  1. 1. Marinate 30 minutes in soy, ginger, garlic and lime juice.
  2. 2. Grill direct over high heat 4 minutes per side.
  3. 3. Rest 3 minutes. Top with scallions.

Pompano

Pompano en Papillote

The classic — pompano steamed in parchment with citrus and herbs.

Ingredients

  • · 4 pompano fillets
  • · Parchment paper
  • · Fennel, shallot, orange slices
  • · White wine, butter, thyme

Method

  1. 1. Layer fennel, shallot, orange on parchment. Place fillet on top.
  2. 2. Add a splash of wine, pat of butter, thyme sprig.
  3. 3. Fold parchment to seal. Bake 400°F for 12 minutes.

Sheepshead

Sheepshead Ceviche

Sweet, mild, and excellent raw-cured in lime.

Ingredients

  • · 1 lb sheepshead fillet, diced
  • · 1/2 cup fresh lime juice
  • · Red onion, jalapeño, cilantro, avocado
  • · Sea salt

Method

  1. 1. Toss fish with lime juice and salt; refrigerate 30–45 minutes until opaque.
  2. 2. Drain half the juice. Fold in onion, jalapeño, cilantro, avocado.
  3. 3. Serve with tortilla chips or tostadas.