Guy Harvey Magazine

WIN 2012

Guy Harvey Magazine is focused on fishing, boating, scuba diving, and marine conservation. Portfolios from the world's best fishing photographers, articles on gear, travel, tournaments, apparel, lifestyle, seafood recipes, sustainable fisheries.

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Page 74 of 83

Ruby Red Grapefruit Lionfish Ceviche 1 Lionfish filet, medium diced 4 Ruby red grapefruits, juiced 2 Oranges, juiced 4 Limes, juiced 3 Lemons, juiced 4T Simple syrup ½ Red pepper, small diced ¼ bunch Cilantro, chopped fine 1 Ruby red grapefruit, segmented 1 Orange, segmented Preparation Juice all fruit, making sure to strain out the seeds and pulp and put them to the side. Next, dice the lionfish filet, peppers, and cilantro. Add diced ingredients into the juice, as well as the simple syrup. Stir and let chill. Let stand about 3 hours or until all fish has turned white. Add fruit segments and serve in a chilled glass. Lionfish ceviche Pan seared lionfish Pan Seared Lionfish with Sundried Tomato and Basil Polenta Cake and Tuscan Vinaigrette 7 oz. Lionfish filet Polenta cake 2 cups Dried polenta 1 qt Boiling water 1 cup Chicken stock ½ bunch Rough chopped basil ½ cup Julienned sun-dried tomatoes ½ cup Grated asiago cheese ½ cup Grated parmesan Preparation Salt and pepper filet and pan sear in olive oil on each side for 2 minutes. Set it to the side. Bring the water and stock to a boil. Add in the polenta and stir until it becomes thickened, then add remaining ingredients. Spread out on a sheet pan and place in the refrigerator. When it cools, cut in

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