savor
SAUTÉED LIONFISH
with avocado lime sauce & sweet
potato & black bean hash
Recipe courtesy of Brent Williams, Owner/Chef at
Brent’s Bistro
AVOCADO/LIME PUREE
1 ripe avocado, diced
2 limes
1 Tbsp cilantro, chopped
¼ cup water
Juice and zest limes. Place ingredients in blender
and puree.
HASH
2 sweet potatoes, peeled
3 Tbsps olive oil
and diced
Kosher salt and pepper
1 cup cooked black beans
¼ tsp cumin
1 Tbsp cilantro, chopped
1 shallot, diced
Toss sweet potatoes in 1 Tbsp olive oil, season
with salt and pepper and roast on 350 until tender.
In a sauté pan, add 2 Tbsps olive oil, shallots, black
beans and sauté until hot. Add cilantro, cumin, salt
and pepper to taste.
FISH
4 seven-ounce portions of
lionfish
1 cup all purpose flour
1 tsp chopped garlic
1 shallot, diced
½ cup white wine
½ cup fish stock
2 Tbsp butter
Kosher salt and pepper
2 ounces butter (room
temp)
Season fish with salt and pepper on both sides and
then dust with flour. In a saucepan, heat olive oil on
medium-high heat and sauté fish presentation side
down until golden-brown then flip and add shallot
and garlic. Deglaze with white wine and reduce (add
stock if necessary to finish cooking fish). Plate the fish
atop the hash and avocado puree. Remove the pan
from heat and add butter to create a sauce to top the
fish. Makes 4 servings.
HAWAIIAN LIONFISH
Recipe courtesy of Motts Channel Seafood
3 eggs, beaten
1 cup almonds, toasted
and chopped
1 cup flaked coconut
1 Tbsp sesame seeds
1 Tbsp brown sugar
1 pinch nutmeg
1 15-ounce can crushed
pineapple, drained
½ onion, chopped
8 lionfish filets
PHOTO BY ALLISON POTTER
Preheat the oven to 350 degrees F. Grease a large baking dish.
Place the beaten eggs in a shallow dish. Mix the almonds, coconut, sesame seeds, brown
sugar, and nutmeg together in a mixing bowl. Stir the pineapple and onion together in a
separate bowl. Dip each lionfish filet into the beaten eggs and press into the almond mixture.
Place the coated lionfish into the prepared dish. Spread the pineapple mixture over the
coated filets. Bake until the fish flakes easily with a fork, about 40 minutes.
90
WBM july 2017