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GRILLED LIONFISH
with coconut rice & lemon-basil vinaigrette
Recipe courtesy of Scott Surratt, Executive Chef at Ceviche’s Restaurant
www.wrightsvillebeachmagazine.com WBM
GRILLED LIONFISH
4 pounds lionfish fillets
1 Tbsp extra virgin olive oil
Kosher salt to taste
Fresh ground black pepper to
taste
Preheat grill to medium-medium high. Visually inspect the fish
fillets to ensure there are no bones, pat dry with clean paper towel.
Rub each fillet with a little olive oil, and season with salt and pepper.
Place fillets skin side up on well-oiled grill and allow to cook for three
to four minutes. Using a fish spatula, carefully flip each fillet and
cook for another three minutes. The fish will easily flake when done,
and internal temperature should be 145 degrees F.
COCONUT RICE
10 ounces coconut milk,
1½ cups jasmine rice
unsweetened
¾ Tbsp kosher salt
12 ounces water
In a medium saucepot, add liquid, salt, and bring to a boil. Stir
in the rice. Cover and turn heat to low. Allow the rice to simmer for
15 minutes or until all the liquid is absorbed. If rice is still too firm
after the cooking time, add a tablespoon or two of water and cover
off the heat until the water is absorbed.
LEMON – BASIL VINAIGRETTE
1½ cups basil leaves, packed
¼ cup extra virgin olive oil
1½ Tbsp champagne vinegar/
white wine vinegar
Zest and juice from 1 lemon
1½ tsp honey
2 garlic cloves, minced
Place all ingredients except olive oil into blender, and run on
medium speed for one minute. Slowly add olive oil to mixture to
emulsify. Season with salt and black pepper to taste.
GRILLED SUMMER SQUASH AND ZUCCHINI
1 zucchini, medium
1 tsp kosher salt
1 summer squash
1 tsp fresh ground black
1 Tbsp extra virgin olive oil
pepper
Turn grill on medium-medium high and allow to preheat. Using a
knife or mandolin, slice the squash and zucchini on a bias or diagonal.
Add to a mixing bowl and toss with the olive oil, salt, and pepper. Grill
on one side for 3 minutes, then flip and allow to cook for an additional
2-3 minutes or until the vegetable is pliable.
Begin to assemble the dish by placing a tablespoon of the vinai-grette
on a plate, then smear with the backside of the spoon. Place
a mound of the coconut rice inside the arc of the vinaigrette smear.
On a clean cutting board, shingle the squash and zucchini in a alter-nating
pattern, and roll tightly to make into a flower. Place on top of
the rice mound. Place the pieces of the fish around the rice mound,
allowing them to rest in the vinaigrette.