Episode 513

Lake Hopping

Show Description: Chad Crawford masterminds a relaxing weekend of lake hopping with his wife Kristy in Lake County, Florida. Each step is intricately planned. The only detail left? Telling Kristy they’ll be paddling most of the weekend.  And Chef Justin crowns the King Mackerel with Florida herb and citrus butter and garlic snap beans.

Where: The Lake County Blueway in Central Florida

When: Year-round! Just remember, if you venture out in the summer months, bring lots of water for those unshaded lakes.

How Much: You’ll need a kayak so if you don’t own one, rent one or go all out! Get a kayak and overnight in small towns along the way. Plan an adventure that suits your pocketbook.

What you’ll need: For a half day exploring the lakes in Lake County, take clothes you don’t mind getting wet, sunscreen, water, snacks, bug spray, and maybe pick up a map, just in case.


Resource Links:

Lake County Visitors Page

Lakeside Inn

Mount Dora Official Web Site

Tavares Official Web Site

Jones Brothers Seaplane Adventures

Florida Cooking: King Mackerel Steaks with Florida Herb and Citrus Butter with Garlic Snap-Beans


Yield 4 Servings



  • 4 six ounce King Mackerel steaks
  • 1 cup flour, lightly seasoned with salt and pepper
  • Olive oil for cooking



  1. Preheat a large sauté pan over medium high heat.
  2. Lightly dredge each fillet in the seasoned flour.
  3. Add the olive oil to the preheated sauté pan.
  4. Carefully add the coated fillets to the sauté pan.
  5. Cook fillets for 3 to 4 minutes on each side until completely cooked throughout.
  6. Remove cooked fillets from pan and serve with green beans and citrus butter.

Citrus Butter


Yield 4 Servings



  • 1/2 stick unsalted butter, room temperature
  • 1 teaspoon orange zest, chopped fine
  • 1 teaspoon lime zest, chopped fine
  • 1 tablespoon fresh parsley, chopped fine



  1. Add all ingredients into a small bowl and stir to combine.

Garlic Snap Beans


Yield 4 Servings



  • 1/2 pound Florida snap beans, stems trimmed
  • 2 teaspoons olive oil
  • 1 red or yellow bell pepper, seeded and julienne
  • 1 sweet onion, sliced
  • 4 cloves garlic, finely chopped
  • Sea salt and fresh ground black pepper to taste
  • 1/2 lemon, juiced



  1. In a large sauté pan, heat the olive oil over medium-high heat.
  2. Carefully add the bell pepper and onion, cook for about 1 minute.
  3. Add the beans and cook for 3 to 5 minutes.
  4. Add the garlic and continue cooking for another minute or until crisp-tender.
  5. Add lemon juice and toss before serving.