Resident Recipes
From sweet to savory, these resident recipes highlight the beauty of simple, time-tested cooking. Wilma Frost’s Impossible Coconut Custard Pie delivers effortless magic with its self-forming layers, while Mary Westbrook’s baked fish—inspired by her brother, Captain Jim—brings fresh, coastal flavor to the table with ease. Both recipes prove that great food doesn’t have to be complicated to be memorable.
A classic that makes its own crust
Some recipes earn their place not because they’re complicated, but because they’re dependable. Wilma Frost’s Impossible Coconut Custard Pie is one of those treasures where simple ingredients, one blender, and a little oven time transform into a dessert that feels like you worked much harder than you did.
The magic? As it bakes, the pie forms its own soft crust on the bottom, creamy custard in the middle, and golden coconut topping on top. It’s the kind of recipe that’s been passed between friends, scribbled on notecards, and brought to countless gatherings.
No pastry rolling. No special techniques. Just blend, pour, and bake.
From the Gulf to the table
When Mary Westbrook talks about cooking fish, she gives credit where it’s due — her brother, James T. Westbrook, better known along the Florida coast as Captain Jim.
Jim owns the American Spirit, the largest party fishing vessel out of Destin, Florida. After years on the water, he knows just about everything there is to know about catching, cleaning, and cooking fresh fish. Luckily for Mary, he’s also generous with his kitchen wisdom.
One of his best tips? Serve fish as an elegant entrée without spending the evening in the kitchen. This baked fish recipe is simple, dependable, and perfect for guests — flavorful enough to impress, easy enough to prepare ahead.
Mary has even put it to work for larger gatherings. As part of a group called Friends Who Cook, she and three friends host “Parties with a Purpose” four times a year, preparing dinners to benefit local charities. A recent red snapper dinner supported the United Way, featuring fish caught by her nephew and shipped by Captain Jim himself.
While that may not be the typical home cook’s supply chain, the recipe below works beautifully with fresh market fish — and brings a little taste of the Gulf Coast to any table.
