My uncle has a house in Duck Key in Florida, one of the most beautiful places that I’ve been to in the US. While there are many tourists that come through the Keys, there is a local, laid-back attitude that permeates everything in the area, including the food. There’s a restaurant in Islamorada called Lazy Days where you can sit in tables on the sand and relax while eating some of the freshest seafood around. If you go, you have to try the catch of the day with their amazing Lazy Style sauce but, if you can’t go to the Keys anytime soon, check out this version from Danielle’s Recipe Journey, which uses chicken but you can apply the same process to fish like flounder or cod.
(image & recipe from Danielle’s Recipe Journey)
4 chicken cutlets
1 beaten egg
Salt and pepper
Fresh cilantro, chopped
1 stick butter, sliced into 8 cubes
1 cup chopped green onion
2 tomatoes, diced
1 clove garlic, chopped
Juice of half lime
Zest of half lime
Salt & pepper
To make the chicken: dip cutlets into beaten egg, then flour, then breadcrumbs. Saute in skillet using canola oil. Place cooked chicken into a 170 oven to stay warm while you make the sauce.
To make the sauce: Cook lime juice and wine in a small heavy saucepan on low heat until it begins reducing. Toss cold butter pieces in flour. On low heat, add the butter, piece by piece, to the reduced wine whisking continually. Fully incorporate each piece of butter before continuing. From time to time, remove pan from heat to prevent the sauce from over-heating (you don’t want it to boil, but you want it stay warm.)
To plate, add diced tomatoes and chopped onions to the sauce pan. Stir for one minute and pour on top of the chicken.
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