FERNANDINA FARE
Tested recipes of local favorites

This summer's recipes are provided courtesy of Courtney Thompson, chef/owner of Horizons restaurant in Palmetto Walk (321-2430).

Lime Ginger Potato Crusted Grouper

2 lbs. of grouper fillet

1 bag of shredded hash brown potatoes

1 TBL. grated ginger

Zest of 3 limes

2 eggs

Salt and pepper to taste

Flour – used only to dust fish

Olive oil

Preheat oven to 400°. Combine potatoes, lime zest, ginger, eggs, salt and pepper in a medium size bowl.

Take grouper fillets and dust lightly with flour, and then coat with the potato mixture. Press potatoes firmly on both sides of the grouper fillet.

In a pan, heat olive oil. Add the potato crusted fish. Do not move or turn until you see the potatoes start to color. Flip lightly and finish off in a 400° oven for 6 to 8 minutes. Serves 4

Shrimp Margo

1 lb. large shrimp, peeled and deveined

Italian bread crumbs

2 lemons

Salt and pepper to taste

2 TBLS. mayonnaise

2 oz. Parmesan cheese

Dash of white wine

1 oz. butter

Preheat oven to 350°. Place shrimp in a casserole dish. Drizzle white wine and butter in bottom of dish. Season with salt and pepper. Top with mayonnaise, zest and juice of the lemons. Cover gently with bread crumbs. Finish with parmesan cheese.

Cover and bake for 12 to 15 minutes. Serves 4.