Bert & Tara Gill Authentic & Welcoming

Locally inspired and ingredient driven Florida centric cuisine in a casual atmosphere

In 2011 Bert and Tara Gill expanded their family of restaurants to open Blue Gill Quality Food, aiming to provide locally inspired and ingredient driven Florida centric cuisine in a casual atmosphere. While the printed menu has evolved to display a selection of guest favorites, the wall-sized chalkboard at the front of the restaurant displays a constantly changing selection of seasonal features, which can include different preparations of local fish, house charcuterie, duroc pork chop, and duck, to name a few. Like the food, the featured cocktail selection at Blue Gill is curated with the same care and focus on seasonal produce with the aim to use spirits as a way to showcase and amplify other flavors. Whether you’re there for a drink after work or a party in the large private dining room, the team at Blue Gill strives to consistently provide an authentic and welcoming experience.

Pan Seared Pompano with Ham Hock Stewed White Acre Peas

Stewed White Acre Peas

1lb white acre peas

¼ cup Ham hock jus

1 Tomato, diced

1 cup Fish stock

4oz Shredded ham hock

1 Onion, diced

3 cloves Garlic

1 Red pepper, diced

Blanch white acre peas by dropping into boiling water for 90secs, and then immediately removing from the boiling water and dropping into an ice water bath.

Heat 1tbsp butter in a large skillet, sauté onions until sweated, add garlic, red pepper, & tomato. Cook for 2-3min. Add ham hock, ham hock jus, fish stock, & white acre peas. Simmer for 5min or until peas are cooked.

Acidulated Onion

Dice 1 red onion

Heat butter in a sauté pan and sweat onions

Add ¼ cup white wine and 2oz apple cider vinegar

Continue to sauté until liquid has evaporated

Remove from heat

Fines Herbes

1 bunch parsley

1 bunch tarragon

1 bunch chervil

1 bunch chives

Chiffonade all herbs & mix together

Fines Herbes Squash

4 zucchini, 4 crookneck squash, sliced into 1 inch pieces

Salt & pepper squash and zucchini, lightly coat with evoo & roast for 5-10 minutes at 400F, or until slightly tender

Toss with acidulated onion & fines herbes

Sauté until cooked


1 pompano filet

Heat butter in a saute pan

Add pompano skin side down

Pan sear for 5 minutes then flip and sear for 2min.

For Plating: 

Add stewed white acre peas to a large bowl, add fine herbs squash, place pompano on top. Garnish with picked okra and cherry tomatoes.

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