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.