Lazy Days Restaurant Fish With Key Lime Butter Sauce

"This is a recipe from a restaurant in Islamorada, Florida that my husband and I went to on our 25th wedding anniversary. Twice. In two days....because it was that good. This recipe is identical to what we ate, as I was lucky enough to find it in a book shortly after we came home. This is good for lunch or dinner. I served it with garlic mashed potatoes and some Pinot Grigio."
photo by iDoVooDoo photo by iDoVooDoo
photo by iDoVooDoo
Ready In:
1hr 20mins




  • Place the water, wine and key lime juice in a large saucepan over a high heat and reduce by half, about 5 minutes.
  • Add the garlic power. Add pepper to taste. Cut the butter into pats about the size of 1 tablespoon. Reduce the heat to low. Add one pat butter and whisk until the butter is incorporated. Add another pat and continue until all of the butter is used.
  • Mix the water and cornstarch together and add to the sauce. Raise the heat to medium and stir until the sauce thickens and a few bubbles appear. Set aside while the fish cooks.
  • Mix the eggs and water together in a small bowl (whisk vigorously til combined).
  • Place the flour on a plate and dip the fish fillets into flour, coating both sides.
  • Dip the fish into the egg wash.
  • Place the bread crumbs on a second plate and coat the fish with bread crumbs, making sure both sides are coated.
  • Heat 4 tablespoons of the Key lime butter sauce over medium-high heat in a skillet large enough to hold the fish in one layer. Add the fish and sauté for 4 minutes. It should be golden. Turn the fish and sauté for 4 minutes for 1 inch thick fillets. Sauté 2 minutes longer for thicker fish or 2 minutes less for thinner fish. The fish is cooked when the flesh is opaque, not translucent. (I had trouble sauteing in the sauce, and did use olive oil or coconut oil here).
  • Place the fish on 4 dinner plates. Spoon the sauce over the fish. Sprinkle the tomatoes, scallions, parmesan cheese and parsley over the fish.
  • Note: I have had the best success with setting up all ingredients before cooking. My prep time and cook time may be a bit off only because I make it an event and take my time so I guessed at both as if I was trying to get the job done normally. The ingredients are copied verbatim from book, and are in order of use, and I thought a bit confusing at first, but it works! Lastly, use real butter, good fish and fresh herbs and cheese. It makes all the difference.

Questions & Replies

Got a question? Share it with the community!


  1. I had this dish recently in Key Largo @ Hobo's Cafe. I can't believe I found this recipe. It's fabulous. I can't wait to try it. Thank you for posting it.
  2. Thank you! Thank you! Husband and friend caught 3 lobster and 2 lion fish and were heading here for dinner. I googled lazy days style on a whim and was thrilled to see this. I was able to make the butter sauce 30 min in advance and had tomato, cheese and green onion (no scallion available) combined. Parsley ready on the side. Grilled the lobster, pan fried the fish, lazy day all the way! A little butter leftover will appear over chicken later this week.
  3. So excited to find this recipe. It's amazing! We fell in love with it last Spring Break in Islamorada!
  4. Very good, I've made it several times. I find it easier to do the boiling up to the butter adding and set it aside in the fridge. Then I warm it up come serving time and add the cornstarch. It makes the prep time much shorter come serving time. YUM YUM!!!!
  5. Thank you for posting this recipe! We took the Mahi Mahi the guys caught to The Lazy Lobster in Key Largo. They cooked the fish in many of their recipes and I loved the Lazy Days’ the best! I’m using this recipe to cook the fish we brought home and will make it with the walleye we catch in Canada!


Brand new to cooking. Feeling my way through each process and loving every minute.
View Full Profile

Find More Recipes