In Southwest Florida, cooking with cannabis blends seamlessly with Gulf Coast flavors—bright citrus, fresh seafood, and sunshine-friendly herbs. For chefs and home cooks alike, success begins with the fundamentals: decarboxylating flower at approximately 240°F (115°C) for 30–40 minutes to activate THC or CBD, gently infusing into a fat such as butter, olive oil, or coconut oil at 160–180°F to preserve terpenes, and dosing modestly—generally 2–5 mg THC per serving for beginners. Avoiding direct high heat on infused fats is key, as THC begins volatilizing near 315°F (157°C). Instead, infusions are best added at the end of cooking to maintain potency and flavor. Consistent dosing comes from careful straining, thorough whisking, and precise portioning. According to culinary research kitchens and consumer testing panels, patience during infusion leads to cleaner flavor, steadier onset, and better control over effects.

The following three Gulf Coast recipes, each tested in professional kitchens, highlight the region’s culinary character while showcasing cannabis as a refined, balanced ingredient. Each assumes a medium-strength infusion—about 10 mg THC per teaspoon of canna-butter or canna-olive oil—with adjustments encouraged to suit personal preference.

Gulf Shrimp Scampi over Lemon-Garlic Orzo (Finishing Oil Method)

Local Gulf shrimp are sautéed in neutral oil with shallot, garlic, white wine, and lemon zest before being folded into tender orzo with capers and parsley. Off heat, 2–4 teaspoons of cannabis-infused extra-virgin olive oil and a small knob of regular butter are added for richness. The infusion remains off the flame to protect cannabinoids and terpenes, while lemon and parsley enhance the herbal undertones. Four servings yield 2.5–5 mg THC each, depending on the finishing amount.

Stone Crab Claws with Warm Key Lime Canna-Butter (Emulsified Dip)

Clarified butter is gently warmed with 1–2 teaspoons of cannabis ghee, then whisked with Key lime juice, a touch of hot sauce, and Old Bay seasoning. The sauce is kept below a simmer to protect potency and served alongside cracked stone crab claws and fresh herbs. The clarified base keeps flavors clean, while the infused ghee provides a smooth dose without grassy notes. Two tablespoons of dip between two diners delivers approximately 5–10 mg THC.

Blackened Gulf Grouper with Mango-Habanero Canna-Glaze (Brush-On Finish)

Gulf grouper is seasoned with a classic blackening spice blend and seared in a cast-iron skillet using high-smoke-point oil. Separately, a glaze of puréed mango, rice vinegar, honey, and minced habanero is reduced until glossy. Off heat, 2–3 teaspoons of cannabis-infused coconut oil and a squeeze of lime are whisked in, then brushed over the fish before plating. Coconut oil’s tropical profile complements the mango while maintaining infusion stability. The glaze evenly doses four fillets at 2.5–5 mg each.

Professional tips include splitting fats—using regular butter or oil for high-heat cooking, then folding in the infusion off heat; tracking dosage math carefully; labeling leftovers; and storing infusions in airtight containers in the refrigerator, well out of reach of children and pets. Since edibles can take 45–120 minutes to take effect when paired with fat-rich meals, guests should be encouraged to “start low and go slow.” The same principles apply to CBD-forward cooking: gentle heat, stable fats, and precise portioning.

With its natural abundance of citrus, seafood, tropical fruit, and fresh herbs, Southwest Florida provides a perfect stage for cannabis cuisine. By mastering decarboxylation, infusion, and dosing, cooks can create dishes that capture the spirit of the coast while offering a calm, measured lift—ideal for a sunset dinner by the Gulf.