Potato encrusted lionfish
¼-inch triangles. Slide triangle cakes into hot oil to just warm up and until you get a nice, golden brown crust on entire cake. Charred Tomato Tuscan Vinaigrette 12
Roma tomatoes, halved and roasted
4 stems Basil leaves julienne 10
Kalamata olives, halved and pitted
1 tsp Truffle Oil ¼ cup Aged balsamic vinegar
Set oven at 350 degrees. Spread tomatoes out on a baking pan and drizzle with oil, salt, and pepper; roast for about 20-25 minutes or until the skins turn dark and then remove from oven. Next, mix all ingredients together and chill. Serve at room temperature. Grilled asparagus Blanch in boiling water for 1 to 2 minutes and submerge into an ice bath to cool. Place on a hot grill
for 20 seconds to bring up to temp and add a few grill marks.
Yukon Gold Potato Encrusted Lionfish
Served with Braised Purple Cabbage, Local Heirloom Cherry Tomatoes and Pan Au Jus 6 oz
Lionfish filet
1 Yukon Gold potato, peeled and thinly sliced 1 sm. pkg. Mixed heirloom tomatoes
Preparation Preheat oven to 350 degrees. Salt and pepper the lionfish filet and then shingle sliced potatoes to cover the entire filet. Next, pan sear potatoes in a sauté pan just long enough to get a crust to form, about 45 seconds to 1 minute. Flip the fish over and place in the preheated oven to finish cooking (this should take roughly 7-8 minutes, depending on the size
of the fish). Remove from pan and place on top of braised cabbage. Add the heirloom tomatoes to the already hot sauté pan, deglaze with white wine, and serve alongside of the fish with the au jus. Braised Purple Cabbage 2 heads Purple cabbage ½ cup Apple cider vinegar 1 cup Water 4T
1 tsp
Sugar Salt
2 tsp White pepper ½
Red onion, thinly sliced ¼ cup Chicken stock
Preparation Core and thinly slice the purple cabbage and red onion. Add all ingredients to a pot, cover, and turn on medium heat. Cook until tender.