Grouper Matacumbe at The Fish House
While visiting The Keys, we did a day trip to Key Largo to visit John Pennycamp Coral Reef State Park. After we finished our day at Pennycamp, my husband asked the Ranger at the entrance gate for a recommendation of where to eat. She recommended the Fish House, which was just down the street.
The decor was definitely very eclectic with Christmas lights, fish nets and beach paraphaneilla. The place was full, but we were able to be seated right away.
Both Gary and I ordered the Matecumbe sauce on the Grouper. The matecumbe is the House Specialty and has been featured on Food Nation with Bobby Flay.
The fish was excellent. It was so fresh … probably the best I’ve ever had. And the sauce … delicious … very tantalizing to the tongue.
I’m definitely going to try to duplicate this one at home. I’ve made a note of the ingredients (fresh tomatoes, shallots, capers, fresh basil, olive oil and lemon juice) and I already make a sauce similar to it. I’ll let you know how it goes.
The fish was excellent. It was so fresh … probably the best I’ve ever had. And the sauce … delicious … very tantalizing to the tongue.
I’m definitely going to try to duplicate this one at home. I’ve made a note of the ingredients (fresh tomatoes, shallots, capers, fresh basil, olive oil and lemon juice) and I already make a sauce similar to it. I’ll let you know how it goes.
Update: I finally made Grouper Matacumbe. Check out the recipe here.
