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These are some great recipes, check them out and you will agree. Not taking anything away from UV's recipes, but these are good.

• MARGARITAVILLE CAFE KEY LIME PIE
  
  1 can Eagle Brand Condensed Milk
  2 egg yolks
  1 egg white
  3 1/2 ounces Key Lime Juice (Nelly & Joes brand)
  1 9" Keebler Graham Cracker Crust
  
  Pre-bake Graham Cracker Crust for 5 minutes at 350 degrees.
  
  Blend egg yolks with condensed milk. When blended, fold egg whites into yolk/milk mixture (fold gently).
  Then add key lime juice and fold again.
  Fill pie crust and bake 10-12 minutes at 350 degrees.
  
  Cool and top with Cool Whip.

• Grouper Feta
  
  Original recipe was created by a friend that was head chef at Shirley & Wayne’s Supper Club in Orange Beach.
  
  I have made this dish with other types of fish as well.
  
  Place a layer of fish in the bottom of a pyrex baking dish. Puzzle it in good as the fish will shrink. The layer of fish should be about ½ inch thick
  
  Season the fish with Cavendars Greek Seasoning.
  Chop green onions to cover the fish
  Chop fresh tomatoes to cover the onion layer
  Pour Kens Steakhouse Greek Salad Dressing over the top of the tomatoes. I use about ¾ of the bottle and make a big dish when I make it. In this case, more dressing is definitely better!
  
  Bake 30 minutes at 400
  Remove from oven and crumble Feta Cheese to cover the tomato layer. Yep, more is better again!!
  
  Place dish in broiler to brown the fetta a bit and it’s ready to serve over rice. A nice salad and garlic bread go well with this dish!!!! Don’t forget the Key Lime Pie!!

• MY OH MY KEY LIME PIE
  
  1 can Eagle Brand Condensed Milk
  4 egg yolks
  4 ounces Key Lime Juice (Nelly & Joes brand available at Winn Dixie)
  1 9" Keebler Graham Cracker Crust
  
  Blend egg yolks with condensed milk and key lime juice. I use a whisk tool.
  
  Pre-bake the crust for 5 minutes.
  Fill pie crust and bake 15 minutes at 350 degrees.
  
  Let cool for 10 minutes then chill (without top) in refrigerator till cool and then put the cover on.
  
  I’ve used whole key likes and hand squeezed them but Nelly & Joes is just as good. Don’t use Reallime brand!

Enjoy,
DQ

DQ,
The fish recipe sounds like the bomb. I've been catching 15" to 18" specks off my dock at night. Those should work nicely. Thanks. I'll let you know.

When mixing the wet ingrediants, zest a little Key Lime rind into the mix and it will make it POP. Adds just a little PUCKER FACTOR to the fillling.... Be sure not to get the white rind as it is bitter.... Also, you can use regular limes for the Zest if Key Limes are not available....