A favorite destination for Ernest Hemingway, Jimmy Buffett {and me!}, Key West is known for its palm lined streets, laid back attitude and fish that is fresh enough to lure in any committed culinary traveler. {Get it? Fish... lure? Tough crowd!} With a distinct mixture of cultures, the island is not only home to a strong seafood scene, but a tantalizing fusion of cuisines that are as unique as its inhabitants. At night, the streets are lit up with vibrant sidewalk cafes that beckon to passersby with delicious scents of their specialties. Live music and hopping bars are the perfect pairings to watch the sun set into the Gulf of Mexico.
The Florida Keys is home to five districts, each with their own personality and attractions that make visitors feel like they are a world away. The southernmost point of this island paradise, Key West, is just miles from Cuba and is home to an enviably temperate climate and a delicious array of fresh seafood... all set to a gorgeous backdrop. Bringing together a multitude of cultures that have come to call Key West "home" has also infused the island's food scene with delicious flavors, like African and Cuban, that are difficult to find anywhere else in the US.
Professional chef and community advocate, Paul Menta of Three Hands Fish, is the perfect guide to the restaurant and seafood landscape of the Keys. With long locks and a chill attitude that makes him seem more like a pro kite surfer {which he also is} than a skilled culinarian, this Philly native holds the key to some of the best secret dining spots on the island.
Though Paul began his culinary career in Spain and France, he eventually came to Key West to continue his love for competitive kite surfing. An athlete, distiller, chef, and entrepreneur, Paul has made it his mission to tap into all Key West has to offer. His most recent venture, Three Hands Fish, is a community supported fish market in Key West. Its members, both chefs and home-cooks, have access to the freshest fish, shrimp, stone crabs, and lobster that come in on the docks. Why "Three Hands?" Well, as Paul describes it, the first hand is the hand of the fisherman, the second the market, and the third, the customer. His traceable, sustainable fishing brings some of the best local seafood to consumers all while staying environmentally conscious.
What makes Key West the source of such amazing seafood? The water! The Gulf of Mexico mixes with the Atlantic ocean making a perfect nursery for a plethora of fish, crab, and lobster. It's South Florida's "secret sauce." Because the waters are so welcoming, overpopulation of certain species can occur, so the region's fisherman have created a sustainable plan for the future of their industry, helping to naturally keep the balance of the ecosystem.
“Not only are visitors able to jump on the boat for themselves and go fishing in some of the clearest waters, but they are able to sit back and relax, knowing they can find the same fresh fish in local restaurants,” says Paul. |
| Looking epic, Paul! |
For the die-hard cooks, go for a ride on a private charter to catch the freshest fish for yourself. Paul recommends Lucky Fleet, chartered by Captain Moe, who has been fishing the waters around Key West for over 30 years and knows his way around. Whether you are an avid deep sea fisher or a novice to the nautical scene, Captain Moe will take you on a great adventure, not just a boat ride, all while guiding you in hooking the best seasonable seafood. From sailfish to tuna or grouper, they will lead you to the right spot!
Once the coolers are full, take your fresh catch over to Isle Cook, where Paul himself can teach you how to prepare and cook local recipes and healthy meals with seafood.
“Being a chef and commercial fisherman I can tell you there is no better teacher of how to use, care for, store, cook and eat a product than a fisherman. They have ideas and techniques that most chefs would die for….but they have to ask…..so we spread the word to them,” says Paul.
Visiting Key West is a great time to try fish you wouldn't otherwise be able to find on a menu. Mangrove Snapper, Lion Fish, and Paul's favorite, Hogfish, are considered local to Key West. Lion Fish, which have become an over-abundant species in these waters, are caught by spear fishing, which makes for a fun vacation activity and an even better way to work up an appetite! Whether you spear it yourself or not, Paul suggests serving the fish whole and affectionately calls it the "Key West Turkey", stuffed with lobster, onions, and herbs. Maybe not traditional to the the pilgrims, but perfect for a Florida feast!
While you may have heard of Key West’s conch fritters, these fried conch delights are actually native to the Caribbean. Paul prefers to make grouper fritters, sourcing the grouper right off the coast, making this a true local specialty.
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| Conch fritters from one of my visits. |
If you're not craving a plate of fresh-caught seafood by now, then you've got much greater willpower than I! Whether you're seeking paradise for your palate, a wild place to party or a little R&R in the sun, the Florida Keys have exactly what you need for the ultimate getaway.
For more information on dining, bar hopping and other activities, check out my Key West vacation recap {Part 1 and Part 2} where I also share recipes for famous Key Lime Pie, a humdinger of a cocktail and island-inspired popcorn! Also, check out Paul's recipe for fresh Grouper Fritters {baked or fried!} below. Either way, get in your kitchen and have a little taste of the Florida Keys... or better yet, book a vacation and experience it for real!
Disclosure: This is a sponsored post. Though I was provided with some of the content and photos shared here, I have also added my own personal experiences and photographs.
Grouper Fritters
Adapted from Paul Menta
1 pound grouper, chopped by hand or pulsed in a food processor
½ cup onions, finely diced
½ cup carrots, finely diced
1½ tablespoons Key West Seafood Seasoning
1 egg yolk
2 tablespoons Key lime juice
½ cup flour
Coconut oil, for frying
1. Preheat oven to 375 degrees. Prepare a sheet tray by lining with foil. {If you want to fry these, heat coconut oil in a deep skillet over medium-high heat. Prepare a plate or tray by lining with paper towels to catch the excess oil when the fritters are done frying.
2. In a large bowl, combine chopped grouper, onions, and carrots.
3. Add Key West Seafood Seasoning. Mix all together with 1 egg yolk and 2 tablespoons of Key lime juice.
5. Sprinkle in about ½ cup of flour and mix until it starts to form a scoopable batter.
6. Use a spoon {or a mini ice cream scoop} to make balls. Place each onto prepared sheet tray and flatten slightly with your hand. Bake for about 18-22 minutes until they are browned and fully cooked through. {Or fry in coconut oil until browned.}
As a sandwich filling instead of an appetizer, make the rounds larger.
