Welcome to Bleu Lemonade Living, where every meal can feel like a beachside escape. Today, we’re taking you straight to the Florida coast—without leaving your kitchen. Think grilled red snapper with a citrusy kick, golden pineapple rice, and a light-as-a-sea-breeze key lime mousse. Add a few tropical accents and soft golden lighting, and you have a full-on restaurant-worthy escape at your table.

Why Red Snapper?

Red snapper is a Gulf Coast favorite: flaky, slightly sweet, and perfect for grilling. It pairs beautifully with tropical flavors and cooks quickly for easy entertaining. The key to coastal cuisine is freshness.

How to Pick Fresh Fish:

• Eyes should be clear, not cloudy
• Skin should be shiny and moist, not dull or dry
• Smell should be ocean-clean, not fishy
• Flesh should bounce back when touched

Check your local fish market or ask a seafood counter rep what’s fresh and seasonal—Florida red snapper is typically in season March to July.

The Menu

Main: Grilled Citrus-Herb Red Snapper
Side: Coconut-Pineapple Jasmine Rice
Dessert: Chilled Key Lime Mousse in Glass Cups

Grilled Citrus-Herb Red Snapper

Ingredients:

• 2 red snapper fillets (about 6 oz each)
• 2 tbsp olive oil
• Zest + juice of 1 lime
• Zest + juice of 1 orange
• 1 garlic clove, finely minced
• 1 tbsp fresh thyme (or 1 tsp dried)
• 1 tbsp chopped cilantro
• Sea salt & cracked pepper

Directions:

1. Mix citrus zest and juice, olive oil, garlic, thyme, and cilantro into a marinade.
2. Rub fillets with sea salt and pepper. Pour marinade over and let sit for 15 minutes.
3. Heat grill or grill pan to medium-high. Grill fillets skin-side down for 4–6 minutes, then flip and grill 2–3 more minutes.
4. Serve with lime wedges and drizzle of remaining marinade.

Coconut-Pineapple Jasmine Rice

Ingredients:

• 1 cup jasmine rice
• 1 cup coconut milk (unsweetened)
• 1/2 cup water
• 1/2 cup crushed pineapple, drained
• Pinch of salt
• 1 tbsp chopped fresh mint (optional)

Directions:

1. Rinse rice until water runs clear.
2. Combine rice, coconut milk, water, and salt in a saucepan. Bring to a boil.
3. Reduce to simmer, cover, and cook 15 minutes.
4. Stir in crushed pineapple and fluff with fork. Garnish with mint.

Key Lime Mousse Cups

Ingredients:

• 1/2 cup fresh key lime juice (or bottled)
• Zest of 2 limes
• 1 (14 oz) can sweetened condensed milk
• 1 cup heavy cream, whipped to stiff peaks
• Optional: graham cracker crumbs + whipped topping + fresh berry compote

Directions:

1. Mix lime juice, zest, and condensed milk until thick.
2. Gently fold in whipped cream.
3. Spoon into small glasses. Chill 2+ hours.
4. Top with graham crumbs or more whipped cream before serving.

Florida-Inspired Table Styling

Color Palette:

• Sunset Coral + Seafoam Green + Crisp White + Gold Accents

Layout Tips:

• Use woven chargers and white plates with gold flatware
• Accent with linen napkins tied with twine + tiny shells or citrus sprigs
• Add a small bowl of lemons/limes as centerpiece
• Use rattan candles or string lights for a soft glow

Ambiance Enhancers:

• Playlist: Light beach acoustic or Bossa Nova
• Signature drink: Sparkling Lemon-Ginger Spritz with Mint
• Place cards with watercolor palm motifs (downloadable version coming soon!)

Bringing the Restaurant Home

This menu makes a perfect summer date night, celebratory weekend dinner, or mini beach retreat for friends. Plate it pretty, sip something citrusy, and let the salty spirit of the coast wash over you—even if you’re landlocked.

Want more seasonal Florida coastal menus? Join our Lemonade Circle newsletter for weekly joy-sparking recipes, printables, and destination ideas.

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