Beach Appetit: Our JLEC Cookbook

Click Here to Order Our Cookbook, Beach Appetit.

We invite you to take a journey with us through the Emerald Coast of North Florida and enjoy the fresh flavorable cuisine of our area.

Beach Appetit is the second cookbook published by the Junior League of the Emerald Coast. The book includes over 200 recipes and features recipes submitted by the following local restaurants: Cafe 30A, Sister Schubert's Homemade Bakery, Seagars, Dewey Destin's Seafood Restaurant, Rutherford's 465, Picola/Red Bar, Gourmet Entrees to Go, Anglers, Graffiti's and Big City Cafe. This cookbook also includes recipes from our popular first cookbook, Sugar Beach, which sold over 30,000 copies and is out of print.

Restaurants on the Emerald Coast feature the abundant local seafood on their menus and Beach Appetit lets the home cook present wonderful seafood dishes to their family and friends. While the cookbook features seafood, we also provide recipes for all of our favorite southern dishes, too. There are recipes for beverages, side items, salads and desserts to compliment any meal. Members of the Junior League of the Emerald Coast share their favorite recipes with you, tested in their own kitchens, allowing cooks at any skill level to make the best food available in our region.

Not only does Beach Appetit feature local seafood and local restaurants, the book also provides information about the Emerald Coast of North Flordia and its food and wine focused attractions. You will find sidebars that describe our local seafood and wine festivals as well as the local fish and agricultural products that comprise our coastal cuisine.

The Emerald Coast is a wonderful place to live and Beach Appetit provides you with an opportunity to share our experiences from your very own kitchen. Bon "Beach" Appetit!

Try this recipe tonight:

Mediterranean Grouper

4 (6 oz.) grouper or snapper fillets, rinsed and dried
1 teaspoon lemon pepper
3/4 cup chopped green pepper
3/4 cup chopped onion
1 cup sliced mushrooms
3 garlic cloves, crushed
1 teaspoon oregano
1/4 teaspoon salt
1 tablespoon olive oil
1/4 cup white wine
1 cup chopped plum tomatoes
1/3 cup crumbled feta cheese

Arrange the fillets in a baking dish sprayed with nonstick cooking spray and sprinkle with lemon pepper. Bake at 450 degrees for 10 minutes or until flaky. Saute the bell pepper, onion, mushrooms and garlic with the oregano and salt in the olive oil in a large skillet for 5 minutes or until the vegetables are tender crisp. Add the wine and cook for several minutes or until the wine is reduced by half. Add the tomatoes and reduce the heat to medium. Cook covered for several minutes or until the tomatoes are tender. Remove the fish fillets from the baking dish to serving plates. Spoon the vegetables over the fish and top with feta cheese.