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.