TUNA POKE

Restaurant: Ziggy D’Amico’s WhiskeyBar & Diner

 

Serves: 1

• 3 ounces sushi grade tuna, large dice
• ¼ cup ponzu (see recipe)
• 1 tablespoon chopped scallions
• 1 tablespoon chopped ginger
• 1 pinch sea salt
• ½ avocado
• ¼ cup Korean BBQ sauce (see recipe)
• 1 teaspoon sesame seeds

Ponzu

• ½ cup low-sodium soy sauce
• ¼ cup orange juice
• ⅛ cup lemon juice
• 1 tablespoon water
• 1 tablespoon mirin
• ⅛ teaspoon chili flakes

Combine all ingredients in a bowl. Whisk and serve cold.

Korean BBQ Sauce

• ½ cup water
• 1 cup low-sodium soy sauce
• 1 tablespoon ketchup
• ½ bunch scallions
• 1 head of garlic, split
• ½ cup mirin
• ½ cup sherry vinegar
• ½ yellow onion
• 2 tablespoons sesame oil
• 3 black peppercorns

Combine all ingredients into a pot and simmer for 20 minutes on low heat. Strain and serve cold. Mix together tuna, ponzu, scallions, ginger and sea salt. On the bottom of a plate, smash the avocado. Drizzle the Korean BBQ sauce over smashed avocado. Top avocado with tuna in a large mound. Garnish with sesame seeds.

4691 9th St. N., Naples; 239-430-0955; ziggydamicos.com

  

BEE STING ON THE LANAI

Restaurant: Lobster Lady Chill Bar

 

Serves: 1

• 4 blueberries
• 3 cucumber slices
• 1½ ounces Don Q Gran Añejo Rum
• 1 ounce fresh-squeezed lime juice
• ½ ounce simple syrup
• ½ ounce honey 

Put berries and cucumbers in a shaker. Add all liquid ingredients and muddle. Add ice and shake vigorously. Strain into a rocks glass with ice. Garnish with cucumber and berries.

 

1715 Cape Coral Parkway, Units 2 and 3, Cape Coral; 239-471-0136; lobsterladyseafood.com

 

  

GROUPER PICCATA

Restaurant: The Seaside Bar

 

Serves: 1

• 8-ounce to 10-ounce grouper fillet (or similar)
• Flour, for dusting
• Oil for frying
• ⅓ cup white wine
• 2 ounces butter
• 1 lemon, juiced
• 2 teaspoons capers
• Salt and pepper to taste

Dust grouper with flour and sear both sides 2 to 3 minutes in heated and oiled pan. Lower heat. Add wine, butter and lemon juice. Let simmer for 1 to 2 minutes and add capers. Serve with pasta, mashed potatoes and/or vegetables.

 

24850 Old 41 Road, Unit 12, Bonita Springs; 239-288-1470; theseasidebar.com

 

  

FRUTTI DI MARE

Restaurant: Ristorante Fabio

 

Serves: 2

• ½ pound De Cecco Linguine (or preferred brand)
• 2 tablespoons olive oil
• 3 teaspoons minced garlic
• 1 dozen mussels
• 1 dozen clams
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ to ½ teaspoon red pepper flakes (according to spice preference)
• ½ teaspoon dried oregano
• 2 teaspoons fresh parsley, chopped
• 4 cups chopped or crushed canned tomatoes (San Marzano brand preferred)
• ¼ cup cream sherry
• 8 to 10 medium shrimp, peeled and deveined
• 3 tablespoons butter

Bring a pot of water to boil for linguine. Meanwhile, in large sauté pan on medium-high heat, add olive oil and garlic. Once garlic has become lightly golden, add clams and mussels. Stir slightly until clams and mussels have opened. Add salt, pepper, red pepper flakes, oregano and half of parsley. Then add tomatoes and sherry. Cover and bring to a simmering boil, stirring often. Once sauce begins to simmer, add shrimp and do not overcook.

Cook linguine until al dente. Once shrimp are cooked, finish sauce with butter. Stir until fully incorporated, which helps smooth out sauce and gives it a bit of richness. Turn off heat. Place bed of linguine on large platter. Cover with seafood and garnish with remaining parsley. Add calamari or scallops to this dish for a grander dinner.

 

4150 Hancock Bridge Parkway, North Fort Myers; 239-656-5727, ristorantefabio.com

 

  

BRONZED GULF SHRIMP OVER WATERMELON

Restaurant: Tarpon Lodge

 

Serves: 1

• 1 ounce butter/oil blend
• 5 jumbo shrimp, peeled and deveined
• 1 tablespoon sugar
• 1 tablespoon blackening spice
• 5 cubes of watermelon, 1 ounce each
• 2 ounces crumbled feta
• 1 ounce balsamic reduction
• ½ tablespoon chiffonade of mint

On a flat-surface griddle, place butter/oil blend on medium-high heat. Toss shrimp with sugar and blackening spice. Place on hot oil. Shrimp will cook quickly, about 2 minutes each side. Remove from heat when done.

On desired plate, place melon in tight row and top with feta. Drizzle balsamic reduction over feta and arrange shrimp on top. Garnish with mint and serve.

 

13771 Waterfront Drive, Bokeelia; 239-283-3999, tarponlodge.com