Fish Tales is Marathon’s oldest fish market. It’s open 10 a.m. to 6:30 p.m. Monday through Saturday at mile marker 53 oceanside. Call 743-9196 or visit www.floridalobster.com .
Posted - Tuesday, July 28, 2009 09:36 AM EDT
- Recipe: Key Lime Salsa Dolphin
- Recipe: Monster Cookies
The Deep Drop Deli is the newest addition to Duck Key. It’s open 10 a.m. to 3 p.m. Monday through Saturday at the Duck Key Marina, 1149 Greenbriar Road. Call 395-0770 or visit www.deepdropdeli.com .
Posted - Tuesday, July 28, 2009 09:35 AM EDT
- Recipe: Oysters Tokyo
A recipe from Castaway Waterfront Restaurant & Sushi Bar, 1406 Oceanview Ave. (mile marker 48 oceanside) in Marathon. It’s open seven days a week for lunch and dinner.
Posted - Tuesday, July 28, 2009 09:34 AM EDT
- Recipe: Hibiscus Bagatelle
A refreshing drink from the Bagatelle on Duval in Key West.
- 1 oz. light rum
- 1/2 oz. coconut rum
- 5 oz. pineapple juice
- 1 oz. cranberry juice
- Orange slice
- Maraschino cherry Mix the liquids in a cocktail shaker with ice and combine. Pour into a glass and garnish with fruit.
Posted - Tuesday, July 28, 2009 09:33 AM EDT
- Recipe: Escabeche de Vieras Fruta de Mar
Recipe from Alma at Hawks Cay Resort on Duck Key. Alma is open for dinner only, Tuesday through Saturday. Reservations can be made at 743-7000.
Posted - Tuesday, July 28, 2009 09:32 AM EDT
- Recipe: BBQ Shrimp Big Easy Style
This recipe comes from Executive Chef Andy Niedenthal of the Green Turtle Inn in Islamorada. For more information, visit www.greenturtlekeys.com.
Posted - Tuesday, July 28, 2009 09:29 AM EDT
- Recipe: Churasco Steak with Chimichurri Sauce and Marinade
Recipe from Chef George Patti of Tasters Grille & Market. Tasters is at 91252 Overseas Highway in Tavernier. Call 853-1177 or visit tastersgrille.com.
Posted - Sunday, July 26, 2009 10:28 AM EDT
- Recipe: Escabeche de Vieras Fruta de Mar
Recipe from Alma at Hawks Cay Resort on Duck Key. Alma is open for dinner only, Tuesday through Saturday. Reservations can be made at 743-7000.
Posted - Sunday, July 26, 2009 10:03 AM EDT
- Recipe: Pan Seared Tuna with Avocado & Ginger Soy Vinaigrette
Recipe courtesy of Morada Bay restaurant in Islamorada.
Posted - Monday, October 13, 2008 11:40 AM EDT
- Recipe: Conch fritters with wasabi and hot pepper jelly
Doug Shook, executive chef of Louie’s Backyard in Key West, offers this recipe, which serves 4 to 6. For more information about Shook and his restaurant, visit www.louiesbackyard.com.
Posted - Monday, October 13, 2008 11:40 AM EDT
