Cooking in Key West

For our 1st Anniversary we decided to take a trip down to Key West! We had an amazing time visiting museums, shopping, snorkeling and watching the sun set. We stayed at an adorable little hotel in Old Town called The Island City House, it was tucked away in a lush garden with a pool, a breakfast cart, and 3 resident cats. Our hotel room was perfect, complete with kitchen, living room, and balcony (hammock included). Of course I wasn't going to let this kitchen go to waste, so I found a small fish market right across the street and we picked out a giant fillet of Mutton Snapper! They had a lot of different fish to choose from, and even made fish sandwiches and crab cakes. With our fish ready to go we got a fresh mango salsa, and risotto mix to go with it, we were trying to minimize waste hence the pre-packaged goodies.
I was a little worried about cooking the fish at first, it really was huge, because we didn't have any large pans in the kitchen, eventually I found a broiling pan and decided that would work perfectly! We walked down to Duval St. on a slightly rainy day and picked up a small bottle of Key West Blend Olive Oil from an amazing little olive oil shop to cook the fish with. If there wasn't a weight limit on my checked bag for the flight home I probably would have bought one of each kind of olive oil, he had a lot of really interesting flavors, Lemon Pepper, Vanilla, and Avocado.
That night for our anniversary we had our delicious broiled Mutton Snapper, Fresh Mango Salsa, and sun dried tomato risotto, of course with a bottle of Prosecco to celebrate, and Fat Tuesday daiquiri's for dessert!


Broiled Mutton Snapper with Mango Salsa
1-1.5 lbs. Fresh Mutton Snapper fillet (or your favorite white flaky fish)
2 Tbsp. olive oil
1 Tbsp. fresh key lime juice
1 Tbsp. fresh lemon juice
Salt and Pepper to taste

1. Preheat ove to 350 F. Brush a broiling pan with 1 Tbsp olive oil. Coat fish with other Tbsp olive oil, lemon and lime juices, salt and pepper. Cook for 20 minutes or until flaky. Broil for 2-3 minutes just to get a good browned top. Serve with fresh mango salsa, or your favorite fruit salsa and your favorite risotto.