The Anna Maria Island Sun Newspaper

Vol. 16 No. 39 - July 27, 2016


Get your sustainable seafood here

Anna Maria Island Sun News Story


Ritzy fresh grouper cakes are on the menu at Swordfish Grill.

Here on the Gulf coast, we are no strangers to the formula of a good time: great food, great friends, and great atmosphere. Fortunately, with access to some of the best fresh-caught seafood, great food isn't too hard to come by. Fortunately, those living near the Gulf Coast (and bound) get to reap the delicious benefits of some of the freshest seafood in the world, a beautiful and picturesque atmosphere, and a community dedicated to just that – this community.

Truly great food doesn't always require the fanciest gourmet ingredients and the most expensive wine, but it does require fresh, quality ingredients and the love put into making the dish. This begins long before the food even gets to the our kitchens. It begins in the early mornings and late nights when Cortez fishermen slide on their boots and their favorite cap and head out onto the water to catch our next delicious meal.

Cortez, the oldest active fishing village in Florida, harnesses a commitment to a present-day hot topic: sustainability. It's the local hub for fresh sustainable seafood and aged history. These storied Cortez fisherman have passed down their craft and career for generations, supplying countless years of sustainable seafood and income contributing to a sustainable community. But more than that, it's a lifestyle. A lifestyle that they love and take pride in, and one we can all enjoy. You can't go wrong, Sustainable Seafood from dock to table…Florida fresh!

Fresh Grouper Cakes


• 2 lbs. fresh grouper filet
• 2 oz. diced red onion
• 2 oz. diced green pepper
• 2 oz. diced red pepper
• 1 tsp. dry mustard
• 1 tsp. Old Bay seasoning
• 1 tsp. onion powder
• 4 oz. mayonnaise
• crushed Ritz crackers
• olive oil


Season boiling water with salt and pepper and a splash of olive oil. Poach fish for approximately 6 minutes, or until cooked thoroughly. Allow the fresh grouper to sit for a few minutes, giving it time to cool a bit. Using a fork, flake the grouper in a medium sized bowl. Add the onion, peppers, mustard, Old Bay, onion powder, and mayonnaise. Mix till seasoning is evenly distributed, then add crushed Ritz crackers, enough to form patties, while remaining moist. Portion into 4 oz. patties and refrigerate for at least 10 minutes prior to cooking. In a sauté pan, heat 2 tbsp. of olive oil and add grouper cakes, browning on each side. Serve with a remoulade or tartar sauce and lemon wedge.

Yields 12 4 oz. grouper cakes

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