Prep Time: 10 mins Cook Time: 12 mins Total Time: 22 mins Yield: 4 servings
Gluten Free | Dairy Free
This Fish Matecumbe is inspired by a favorite dish from The Fish House in Key Largo, Florida. This dish features flaky white fish that is topped with fresh tomatoes, onions, capers, fresh basil, fresh lemon juice and olive oil. The topping can be made in advance, making this meal easy and perfect for a weeknight dinner.
For our honeymoon, my husband and I stayed in West Palm Beach, Florida. One of the days we travelled down to Key Largo to go snorkeling on a coral reef. It was undoubtably one of the coolest things we have ever done or seen. The coral reef itself was amazing, and the fish we saw were even more vibrant.
Not to mention the blue water! We both had never seen water so blue in our entire lives. It looked artificially dyed, thats how bright and clear it was!
We went snorkeling in the morning so by the time we were done with our tour, it was lunch time and we were both starving from swimming and snorkeling the whole morning.
I googled places quickly to make sure I could have something at the restaurant and I came across The Fish House. Everything was fresh and the menu had lots of options, and it turned out to be less than a mile away from the snorkeling place!
So we pulled up and they had a huge billboard in front and on the bottom it said “As seen on The Food Networks Diners Drive Ins and Dives”. I instantly knew we were in the right place.
My husband ordered a crabwich and I ended up ordering their house specialty- Matecumbe. I chose yellowtail snapper as the fish and oh my goodness was it amazing. Within the first bite, I just knew that I was going to have to recipe test this meal and try to recreate it when we got back home.
Later on I looked up what Guy Fieri tried when he went to The Fish House, and it just so happened to be the Matecumbe! It was that good- Guy Fieri’s approval good.
Anyways, this Fish Matecumbe recipe is a breeze to make, although it looks and tastes more complicated! Throw the topping together the morning before you make it, or even overnight and when you’re ready to eat, cover the fish with the topping and bake it.
The longer you let the toppings marinate, the better, so don’t be afraid to leave it overnight!
Looking for more dinner recipes?
This White Chicken Chili is the most popular recipe on the website and for a good reason! It’s comforting, easy to make, and bursting with flavor!
To find more dinner recipes, click here.
Ingredients in this fish recipe:
White Fish- any mild, white fish should do. You can use fresh or frozen, but make sure to completely defrost the fish if using frozen.
Tomatoes- I used a basic large tomato and diced it up. Around me, Big Beef are the popular ones, but even beef steak or Roma tomatoes would work.
Yellow Onion- yellow onions are the best but you can also use shallots.
Capers- when I had the Fish Matecumbe at The Fish House, it was my first time eating capers and I really enjoyed them! I think they really made this dish stand out, but if you are not a fan, you can omit.
Fresh Basil- make sure to use fresh basil and not dried, as it will produce a different outcome. Each year I have a little herb garden because I love using fresh herbs all summer long. My basil plant did not disappoint for this recipe!
Olive Oil- I used extra virgin olive oil. You could replace with avocado oil or grapeseed oil.
Lemon Juice- I used fresh lemon juice that I squeezed from half of a lemon. It really brings out all of the fresh ingredients in this recipe. Plus lemon is a must with any fish.
Salt and Pepper
Tools needed to make this fish recipe:
- Measuring cups and spoons
- Cutting board and knife
- Glass bowl
- Wooden spoon, spatula or large spoon
- Baking sheet or 9×13 pan
- Meat thermometer– I never grew up using a meat thermometer but I got this one as a wedding gift and I am never looking back. This ensures that you don’t over cook your meat and that it’s also safe to eat. Since I’ve used one, my meat is always juicy and perfectly cooked. I also use it when I grill- it’s foolproof since it’s so quick and easy.
How to make Fish Matecumbe:
Combine topping ingredients: Combine all of the topping ingredients and mix well. Cover with plastic wrap and set in the fridge for at least an hour, or overnight.
Prepare and bake: Drizzle olive oil on a baking sheet or 9×13 pan and place the fish on the pan. Spoon the topping onto each fish, dividing it up equally. Bake according to the directions in the recipe card down below.
How to make Fish Matecumbe:
How to store Fish Matecumbe:
You can store leftovers sealed and in the fridge for up to 2 days. You can reheat in the oven at 250 degrees until heated through. I have also grilled the leftovers on tin foil to reheat and its my favorite way to reheat the fish.
Want to save this recipe for later? Pin it to your favorite recipe board!
Craving other delicious recipes? Take a look!
- No Bake Chocolate Peanut Butter Protein Bars
- Oreo Cheesecake Dip
- Hot Cocoa Cookies
- Strawberry Cheesecake Truffles
- Hot Cocoa Dip
Fish Matecumbe
Course: Dinner4
servings10
minutes12
minutes22
minutesThis Fish Matecumbe is inspired by a favorite dish from The Fish House in Key Largo, Florida. This dish features flaky white fish that is topped with fresh tomatoes, onions, capers, fresh basil, fresh lemon juice and olive oil. The topping can be made in advance, making this meal easy and perfect for a weeknight dinner.
Ingredients
- Topping
2 cups tomatoes, diced
1/3 cup yellow onion, diced
2 Tablespoons capers
1/4 cup loosely packed basil, chopped
3 Tablespoons extra virgin olive oil
Juice from half of a lemon
1 teaspoon salt
1/2 teaspoon pepper
- Fish Fillets
4 white fish fillets, boneless and skinless
Directions
- Combine all of the topping ingredients and mix well. Cover with plastic wrap and set in the fridge for at least an hour, or overnight.
- Preheat oven to 475 degrees.
- Drizzle olive oil on a baking sheet or 9×13 pan and place the fish on the pan. Spoon the topping onto each fish, dividing it up equally.
- Bake in the oven for 10-12 minutes or until the internal temperature of the fish has reach 145 degrees (I use this thermometer). Broil on high for 2-4 minutes until the toppings are lightly browned.
- Serve immediately and enjoy!
Recipe Video
Notes
- The topping for the fish is best made in advance, but can also be made right beforehand. If making in advance, let the topping sit covered in the fridge overnight or for at least 1 hour.
This post may contain affiliate links. By purchasing a product that I have recommended, I may receive a small commission at no extra cost to you. I only recommend products that I truly use, trust and love! Thank you for supporting Farm Fresh with a Twist.
Did you make this recipe?
Comment below or share a photo and tag me @farmfreshwithatwist if you make this recipe! I can’t wait to see what you’ve made!
