Broiled Fish Matecumbe from The Fish House in Key Largo

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Floral

This Broiled Fish Matecumbe recipe is so easy and can be mostly made ahead and cooked at the last moment. Inspired by a favorite dish at The Fish House in Key Largo, Florida (and even featured on Food Network!), it’s loaded with vibrant flavors that are surprisingly, satisfyingly delicious together. Beautiful tomatoes, kicky shallots and onions, briny capers, bright lemon, and fresh basil. A quick dinner for busy weeknights, yet impressive enough for entertaining – definitely give this one a try!  

Floral

How to Cook Broiled Fish Matecumbe

Ingredients

Diced tomatoes Spanish onion Capers Olive oil Chopped fresh basil Lemon juice Shallots Kosher salt Black pepper Boneless, skinless white fish fillets (such as cod, snapper, grouper, mahi mahi, or tilapia – see note)

1. In a medium bowl, combine tomatoes, onion, capers, olive oil, basil, lemon juice, shallots, 1 teaspoon salt, and 1/2 teaspoon black pepper, stirring gently. Cover and refrigerate to allow flavors to meld, preferably at least an hour or up to 1 day.

2. When ready to finish the recipe, position oven rack about 5 inches from broiler, and preheat broiler. 

3. Meanwhile, place fish fillets on a rimmed baking sheet. Season both sides of the fish evenly with the remaining 1/8 teaspoon salt and 1/16 teaspoon pepper.

4. Broil fish on first side for about 4 minutes. (I prefer to put the side that used to have the skin upwards for this first broiling step, just so you finish the recipe with the more attractive side up and the skin-side down.)

For the FULL detailed INSTRUCTIONS, please see the RECIPE CARD!

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