Sparkling blue water in varying shades of spectacular are hard to ignore when you’re at the end of the rainbow on Key West’s Highway 1. Sure there’s plenty to do on the roughly 8 square miles at the southernmost end of the Continental U.S. of A, but it’s the water that draws us out every time we visit. Several visits ago, we decided to go deep-sea fishing with Captain Conch Charters. Our sailing vessel…the Conchenstein, a 35-foot off-shore sport boat complete with outriggers, downriggers, and all the gear one might need to catch epic fish. Captain Steve and First Mate Dave were the best!
Depending on the time of year and fish in season, what you catch varies.
What you definitely catch are breathtaking views and smiling faces on the open water! Sand Key Light sits roughly 6 nautical miles southwest of Key West. It appears out of the nowhere to landlubbers who aren’t familiar with local navigational charts. But for fishermen like Captain Steve, this marks the start of open waters to catch monster fish. Originally built in 1827 as a brick structure, Sand Key Light has gone through multiple iterations with several lightkeepers who braved living and working on this less than one-acre of sandy shoals. In 1938, the light was automated, eliminating a permanent lightkeeper. Finally in 2015, the light was deactivated and later auctioned for $83,000 in 2020. To my understanding, it’s still for sale.
There’s nothing like the whirr of fishing line chasing out into open water and hearing “fish on” announced. The thrill of what might be on the other end of the line is both thrilling and exhausting.
At the end of a long day on the water (choppy or not), bringing something home to eat is better than nothing. On our second trip, Spanish Mackerel and red snappers were dinner!
If you choose, your catch can be gutted and filleted for you dockside. The brown pelicans definitely didn’t disagree with our decision.
On this trip, we grilled fresh fish with corn on the cob and fresh veggies; but a delicious option to consider with any seafood dish (especially grilled tuna) is Caponata. We first ate this Sicilian side dish years ago in southeastern Virginia. It’s an unassuming salty, savory, slightly sweet eggplant based dish cooked down in a skillet. All veg is easily prepped ahead of time, cooked, and set aside for later as a hot or cold side dish. The key to this scrumptious side is building the flavors. Start by flavoring olive oil with red pepper flakes and diced anchovy filets. Don’t worry, the anchovies cook down and meld into the mix! From there, add veggies like eggplant, tomatoes, bell pepper, onion, capers, garlic, olives and raisins in stages.
Serve Caponata alongside your favorite filet like mahi, tuna or swordfish, or eat by itself! Fish and flavor on!
PrintCaponata
Caponata is a splendid veggie based side dish for meaty fish like herb-seared tuna! It’s slightly sweet and sorta sour thanks to the combination of kalamata olives, capers, tomatoes, raisins, bell pepper and eggplant. Not an eggplant fan? Fear not! It cooks down and absorbs the flavors of olive oil, red pepper flakes and fresh basil.
- Prep Time: About 10 Minutes
- Cook Time: 45-50 Minutes
- Total Time: About 45-55 Minutes
- Yield: 3–4 Servings 1x
Ingredients
1/2 c. extra-virgin olive oil
3 anchovy filets, finely chopped
1 tsp. red pepper flakes*
4 Japanese eggplants, cubed into 1/2″ chunks (or 1 large Italian eggplant)
2 medium-sized tomatoes, seeds squeezed and coarsely diced
1 yellow bell pepper, medium-sized dice
1 medium onion, medium-sized dice
4–5 garlic cloves, minced
3 Tbsp. capers, drained
1/4 c. golden raisins**
1/2 c. Kalamata olives, pitted and coarsely chopped
2 Tbsp. balsamic vinegar
1/2 tsp. granulated sugar
1/4–1/3 c. fresh basil leaves, hand-torn
Salt and black pepper to taste
Instructions
In a large saucepan over medium heat, heat olive oil until shimmery. Add anchovies and red pepper flakes and cook for 1-2 minutes until oil is fragrant. Add eggplant to oil. Cook and stir until eggplant is brown and sticky. Add tomatoes, yellow pepper, onion and garlic to eggplant. Continue to cook and stir until veggies become soften. Stir in capers, raisins, olives, vinegar, sugar and basil. Bring mixture to a simmer and lower the temperature to low, cooking until thick. Season with salt and black pepper to taste. Serve warm or cold.
Notes
*Adjust to your spice preference.
**Regular raisins can be used.
IMNPB
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