Culinary Latitudes

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Snook's Bayside Restaurant Toots Their Own Horn

Rhonda Lathen

This Key Largo restaurant is thriving after being totally destroyed by a disastrous fire in 2010. The new Snook's Bayside Restaurant and Grand Tiki Bar, in Key Largo, Florida, sits under a tiki and is the place to go for an Upper Keys sunset celebration. They are proud to offer a new design where every seat in the house has an unobstructed waterfront view. Every day they have a Sunset Horn Celebration. A rope is attached to an old boat and a randomly selected patron is given their signature rum drink in a hallowed out coconut, and they pull the rope to blow the horn, ushering in the sunset. Then the live music begins and the tiki torches are lit, dramatically transforming the entire place into a romantic island oasis. Snook's Bayside offers a "You Hook 'em, We Cook 'em" choice to their menu, where they use the freshest of ingredients. We highly recommend you check out their Snook's Stoli Blueberry Mojito, which is a great accompaniment to the Pistachio-Encrusted Yellowtail Snapper. We are sharing the chef's recipe to this snapper dish, served with sweet chili sauce. Bon Appetit!

Pistachio-Encrusted Yellowtail Snapper with Sweet Chili Sauce

  • 1/4 cup ground pistachio nuts
  • 1 7 oz yellowtail snapper fillet
  • 2 tbsp unsalted butter

Sweet Chili Sauce

  • 3 tbsp unsalted butter, divided
  • 1 tsp minced shallots
  • 3 oz heavy cream
  • salt & freshly ground pepper
  • 1 tsp Asian sweet chili sauce (bottled)
  • 1/4 cup cubed fresh mango (no larger than 1/2 inch)

  1. To prepare the yellowtail snapper:  Place ground pistachios on a large plate.  Dredge both sides of snapper fillet in nuts.  Melt 2 tablespoons butter in a large saute' pan and cook for 5 minutes.  Turn fillet and cook for 2-5 minutes  more, until fish is golden brown and flakes when tested with a fork.

  2. To make the sweet chili sauce:  Meanwhile, place a medium saute pan over medium heat for 2-3 minutes.  Add 2 tablespoons butter and shallots and saute until shallots are softened.  Add cream and reduce until it thickens somewhat.  Stir in 1 tablespoon butter and season with salt and pepper to taste.  Simmer for 5 minutes.  Stir in Asian sweet chili sauce.

  3. To plate and serve:  Place yellowtail snapper fillet in the center of  a dinner plate.  Top with mango cubes.  Pour sweet chili sauce over the mango-topped snapper and serve immediately.