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Grouper Matecumbe (30 Minute Meal)

11/9/2022

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This Grouper Matecumbe recipe is so easy and ready in 30 minutes. Inspired by a dish I tried 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, onions, garlic briny capers, bright lemon, and fresh basil. ​
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**This post may contain affiliate links. I receive a small amount of compensation when you purchase from my links which help to keep this blog running.**
NOTE:  This post was originally published July 2017; updated November 2022.
A few years ago, my late husband and I vacationed in the Florida Keys. We stayed in Islamorada. One of the days, we visited the John Pennecamp State Park. When we were leaving the park, we asked one of the Rangers for a recommendation of where to eat. She recommended The Fish House.

We both ordered the Grouper Matecumbe. You can read all about our experience at The Fish House in this post.
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Grouper Matecumbe
Yields 2 servings
Ingredients:
2 grouper fillets
1/2 medium onion, chopped
2-3 garlic cloves, minced
2 teaspoons capers
6 San Marzano tomatoes, chopped (or tomato of your choice)
5-6 basil leaves, julienned
1/2 lemons juiced and zested
1 Tablespoon + 1 teaspoon olive oil (I used lemon olive oil)
Salt and pepper
​
Directions:
For the Matecumbe sauce:
To a medium bowl, add all ingredients except fish and stir to thoroughly combine. Refrigerate until ready to use; it is best to let flavors blend for at least 1 hour in the refrigerator.
​

For the fish:
Heat 1 Tablespoon olive oil in frying plan. Season fish with salt and pepper. Fry 2-3 minutes on each side. Top each fillet with 1/2 the sauce.
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I paired it with Baked Mashed Potatoes and a Fig, Pear and Pistachio Salad.
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​Keto Shrimp Quesadilla with Mango Slaw

5/12/2021

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This Keto Shrimp Quesadilla recipe is perfect for busy weeknight dinners. This recipe is easy and healthy.  It's made with delicious savory ingredients - a tasty mixture of cumin shrimp, tomatoes and melted cheese crisped in a Keto sandwich thin.
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​Keto Shrimp Quesadilla with Mango Slaw
Yields 1 serving

Ingredients:
For the shrimp quesadilla
2 Jalapeno Sandwich Thins* (I used Outer Aisle Brand)
5-6 medium shrimp, clean and patted dry
shredded cheese, desired amount
sliced baby heirloom tomatoes
1 Tablespoon of olive oil
1 tsp. of butter
1/2 teaspoons of cumin
guacamole
​salsa
For the Mango Slaw
1/2 cup mango, julienned
1/2 cup white and purple cabbage, julienned or grated
1/4 cup fresh lime juice
1/4 teaspoon salt 

*You can substitute almond flour tortillas for the sandwich thins.  I love the Trader Joe's brand.
Directions:

For the Mango Slaw

Combine mango, cabbages, fresh lime juice, and salt in a bowl. Cover and refrigerate for a minimum of 4 hours to over night.

For the shrimp quesadilla
Preheat oven to 400°F. Place parchment paper on baking sheet.
Heat pan over medium high heat with olive oil.
Sprinkle one side of shrimp with salt, pepper.  Place that side down in pan. Sprinkle top of shrimp with salt and pepper.
When shrimp is turning pink.  Flip.  When almost finished, add 1 tsp. of butter, 1/2 teaspoons of cumin and stir. Remove from pan to cool slightly.  When cooled slice shrimp in half (or you could chop them into smaller pieces).
Place one thin on baking sheet. Top with cheese and tomatoes. Add shrimp and a bit more cheese. Top with remaining sandwich thin.
Place in oven for 8 minutes.  Flip and bake for another 8 minutes.

To serve, top with guacamole and salsa.  I served it with 
apple slices.
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Looking for more Keto Recipes?  Check out my Keto Recipes category.
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    Linda Roisum

    Chief taste-tester and food finder

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