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Yield: 6 servings.


    • 2 pounds Florida king mackerel steaks*
    • 1 teaspoon salt
    • 1/4 teaspoon pepper
    • 1/4 cup all-purpose flour
    • vegetable oil for frying
    • 1½ cups peeled, seeded, diced Florida tomatoes
    • 1 cup sliced fresh Florida mushrooms
    • 1/4 cup dry vermouth
    • 1 clove Florida garlic, finely minced
    • 1/2 cup soft bread crumbs
    • 2 tablespoons butter, melted


Sprinkle both sides of fish with salt and pepper. Coat the fish steaks with flour, patting to remove excess flour.

Heat the oil in a large skillet over medium-high heat.

Fry the steaks 4 to 5 minutes or until brown. Turn carefully; fry 4 to 5 minutes longer or until brown.

Place fish in a single layer in a baking dish.

Combine tomatoes, mushrooms vermouth and garlic in a small saucepan. Bring to a boil and cook for 2 to 3 minutes, stirring constantly.

Pour hot sauce over fish.

Combine bread crumbs and butter. Sprinkle crumbs over top of fish.

Bake at 350 F., for 15 to 20 minutes or until crumbs are brown and fish flakes easily when tested.

* Seafood alternatives: Spanish mackerel, bluefish, pompano

Per serving:
calories 348, calories from fat 144, total fat 16g, saturated fat 4g, cholesterol 90g, total carbohydrate 13g, protein 34g.

Florida Bureau of Seafood and Aquaculture

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