Cooking The Local Catch - Floribbean Snapper

Floribbean Snapper

Ingredients

  • 6 oz. - Yellowtail Snapper
  • 6 oz. - Rice
  • 3 oz. - Black Beans
  • 2 oz. - Pico De Gallo
  • 1 oz. - Micro-cilantro
  • 4 oz. - Cajun Seasoning

Procedure

  1. Filet fresh yellow tail.
  2. Season with Cajun seasoning.
  3. Grill (flesh side down first). Approx. 3-6 min. per side.
  4. Serve with rice and black beans.
  5. Top with pico de gallo made with farm fresh Florida produce.
  6. Serve with lime.
Matthew Cheesman - Sous Chef Oceans 234


To state that he enjoys an aromatic, smokiness to his meats is an understatement. Meet Matt, the newest addition to the incredible team of chefs at Oceans 234, who owns 3 smokers and is not afraid to use them. A New Jersey native, Matt has been in DFB for 30+ years and enjoys diving, spearfishing and the unbeatable view from the iconic DFB International Fishing pier. Having no formal culinary training, he (similar to The Jeffersons) ‘moved on up’ the restaurant ladder and now brings innovative ideas to the kitchen table. His favorite cuisine to prepare is Soul Food and BBQ. Let’s just say, if ever in a cooking contest, we’re certain he’d smoke the competition.







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