Marco Island Yacht Club Chef Neville Ebanks' fried yellowtail snapper with a roasted tomato and red pepper relish. The fish is served with stone-ground mustard mashed potatoes and vegetable medley.

Photo by NADINE OUILLETTE

Marco Island Yacht Club Chef Neville Ebanks' fried yellowtail snapper with a roasted tomato and red pepper relish. The fish is served with stone-ground mustard mashed potatoes and vegetable medley.

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