Florida Seafood Recipe

Cornmeal Crusted Mackerel Steaks with Spicy Yogurt Sauce and Snap Bean Salad

Seafood-4412

Ingredients
4 6-to-8 ounce	mackerel steaks
	cornmeal for coating
1/4 cup	plain yogurt
	kosher salt to taste
	fresh ground pepper to taste
	olive oil for cooking

Preparation Preheat a large sauté pan over medium heat. Season mackerel steaks lightly with salt and pepper. Evenly spread yogurt over mackerel steaks to cover. Coat steaks with the cornmeal and shake off any extra coating. Add 1 tablespoon of the oil to the preheated pan. Carefully add coated steaks to pan. Cook steaks evenly on both sides until golden brown and cooked throughout. Remove from pan and let them drain on a paper towel. Yield 4 servings

Florida Snap Bean Salad
Ingredients
1 pound	snap beans, stem end snapped
1	red bell pepper, sliced thin
1	small red onion, sliced thin
2 tablespoons	red wine vinegar
3 tablespoons	olive oil
	kosher salt to taste
	fresh ground pepper to taste

Preparation Cook beans in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain; rinse with cold water to cool quickly. Drain again. In a medium sized bowl add oil and vinegar. Wisk together oil and vinegar to make vinaigrette. Taste vinaigrette and season with salt and pepper. Add snap beans, red onion and red pepper. Stir to combine. Taste and re-season with salt and pepper. Serve chilled or at room temperature.

Garlic-Lime Yogurt Dipping Sauce
Ingredients
1/2 cup	Greek yogurt
2 cloves	garlic, minced
1	lime, juiced
2 tablespoons	flat leafy parsley, chopped
	kosher salt to taste
	fresh ground pepper to taste

Preparation Combine all ingredients in a small mixing bowl. Season to taste with salt and pepper. Serve chilled. Yoeld 4 to 6 servings

Look for "Fresh from Florida" ingredients at your grocery store.

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