- 1 6-ounce fillet lionfish
- 1 Yukon Gold potato, peeled and thinly sliced
- Braised purple cabbage (recipe follows)
- 1 small container mixed heirloom tomatoes
- Splash White wine for deglazing
Pre-heat oven to 350°.
Salt and pepper the lionfish fillet and then shingle sliced potatoes on top to cover the entire fillet.
Pan sear potato side down in a sauté pan just long enough to get a crust to form, about 45 seconds to 1 minute.
Flip the fish over and place in the pre-heated oven to finish cooking, this should take roughly 7–8 minutes depending on size of fillet.
Remove from pan and place on top of braised cabbage. Add the heirloom tomatoes to the already hot sauté pan and deglaze with white wine and serve along side of the fish with the au jus.
2 heads purple cabbage
½ cup of apple cider vinegar
1 cup of water
4 tablespoons sugar
1 teaspoon salt
2 teaspoons of white pepper
½ red onion, thinly slice
¼ cup of chicken stock
Core and thinly slice the cabbage and onion. Add all ingredients to a pot and cover. Cook on medium heat until tender.