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Lionfish "Escabeche"

by Chef Clay Conley

Serves 4

Ingredients

Directions

  1. Filet the lionfish (carefully!) and remove the skin.
  2. Season with salt and pepper and then dredge in flour.
  3. Heat a medium- sized skillet over med-high heat, and when the pan is hot add the oil. Sauté lionfish until golden brown on both sides and cooked through. Remove the fish to a wire rack.
  4. In the same pan add the ginger, chilies, garlic, onion, fennel and carrots, and cook for several minutes until translucent and soft.
  5. Add cumin and coriander and stir. Deglaze with white wine and simmer for about two minutes.
  6. Add the carrot juice, orange juice, fumet, vinegar and sugar and simmer for another 10 minutes.
  7. Pull off the heat, add the cilantro, and the pour sauce over the fish.
  8. Let cool.

Wild Rice

Ingredients

Directions

  1. In a small rice pot heat olive oil.
  2. Sweat garlic and onions, add rice and toast slightly.
  3. Add fumet, bring to a boil, reduce to a simmer and cover. Cook for 40 minutes, remove from heat and let sit covered for 8 minutes.

ASSEMBLY:

  1. On a plate or shallow bowl, place 1⁄2 cup of wild rice pilaf; top with one lionfish filet.
  2. Spoon sauce over the top and around.
  3. Toss sliced fennel and oranges with lemon and extra virgin olive oil.
  4. Season, and then place atop filet.

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Published August 31, 2007