MATLACHA

 

Matlacha is a colorful artist and fishing village near Pine Island about 20 miles from Upriver.   (The best way I can remember how to pronounce it is like it was a guy's name -  'Matt Leshay'.) There are a whole series of islands in this area.  Every time you cross a bridge you are on a different one.

Pretty much everything in the village is on water, either on Matlacha Pass or a canal.  The houses and shops on main street are mostly wood-frame old-Florida style.  (Although there are some mansions as well.)

Andy's Island Seafood at Matlacha sells fresh and cooked local seafood.   It is a really cool place that buys and sells only sustainable local fish. Click on the link -- it's worth it.

We had a grouper sandwich there that was baked instead of fried and it was absolutely delicious.  Another time, we brought home filleted fish of a kind we'd never eaten before--Pompano. 

The owner of the market gave us a great recipe for cooking it.   He said to melt a lump of butter slowly so that it wouldn't burn.  Then put in a handful of sliced almonds and cook them a little bit.  Then let that pan just sit on a cold burner for a while until the butter congeals.  (At least long enough to have a glass of wine.)  Preheat the oven to 375.  Put each fish fillet on its own piece of foil, skin side down.  Salt and pepper to taste.  Spread the butter paste on top.  Wrap the foil around the fish fillet in a sealed package and place both of them on a baking sheet.  Cook 10 to 15 minutes.  He said to serve the fish right on the foil, but I took it out and carefully poured the yummy butter/almond sauce on top of the fish and rice that I made to go with it. 

I can't usually remember any recipe unless I write it down.  I thought I would need a pencil, but he said I wouldn't need it and he was right!  This was so good.  I'm sure it would work with any mild-tasting white fish.  Our fillets were about an inch thick. 

Here is the "back yard" behind the fish market.