Served with Braised Purple Cabbage, Local Heirloom Cherry Tomatoes and Pan Au Jus
6 oz Lionfish filet
1 Yukon Gold potato, peeled and thinly sliced
1 sm. pkg. Mixed heirloom tomatoes
Preheat oven to 350 degrees. Salt and pepper the lionfish filet and then shingle sliced potatoes to cover the entire filet. Next, pan sear potatoes in a saut? pan just long enough to get a crust to form, about 45 seconds to 1 minute. Flip the fish over and place in the preheated oven to finish cooking (this should take roughly 7-8 minutes, depending on the size of the fish). Remove from pan and place on top of braised cabbage. Add the heirloom tomatoes to the already hot saut? pan, deglaze with white wine, and serve alongside of the fish with the au jus.
Braised Purple Cabbage
2 heads Purple cabbage
? cup Apple cider vinegar
1 cup Water
1 tsp Salt
2 tsp White pepper
? Red onion, thinly sliced
? cup Chicken stock
Core and thinly slice the purple cabbage and red onion. Add all ingredients to a pot, cover, and turn on medium heat. Cook until tender.
Read other recipes by Fleet Landing at guyharveymagazine.com.