Olive Oil Poached Lion Fish - | WBTV Charlotte

Olive Oil Poached Lion Fish

Presented by Chef Tim Groody, Fork! Restaurant
Yield:  4 Servings

8 oz lion fish sliced paper thin, arrange fish into 4 circles 2 oz ea, one layer over lapping slightly.  The fish will stick together when cooked holding the shape.

4 T extra virgin olive oil

4 T white wine

4 oz NC lump blue crab

1 arkansas black apple or tart apple cut in julienne

¼ cup mayonnaise

1 T apple cider

2 tsp apple cider vinegar

1 tsp chopped tarragon

1 tsp chopped parsley

Salt & pepper

Mix apple, cider, cider vinegar & herbs.  Season with salt & pepper.  Gently fold in crab, be sure not to over mix.  This can be done an hour before.   In a nonstick pan place the lion fish in the pan.  Sprinkle with salt & pepper.  Add oil & wine.  Bring to a simmer on the stove.  Let cook until just slightly under cooked.  Place on a plate.  Mold or just spoon crab in center.  Serve with crackers or bread.

Powered by Frankly