lion fish

      • 7 oz. Lionfish filet
      • Polenta cake
      • 2 cups Dried polenta
      • 1 qt Boiling water
      • 1 cup Chicken stock
      • ½ bunch Rough chopped basil
      • ½ cup Julienned sun-dried tomatoes
      • ½ cup Grated asiago cheese
      • ½ cup Grated parmesan


Salt and pepper filet and pan sear in olive oil on each side for 2 minutes. Set it to the side. Bring the water and stock to a boil. Add in the polenta and stir until it becomes thickened, then add remaining ingredients. Spread out on a sheet pan and place in the refrigerator. When it cools, cut in ¼-inch triangles. Slide triangle cakes into hot oil to just warm up and until you get a nice, golden brown crust on entire cake.

Charred Tomato Tuscan Vinaigrette

      • 12 Roma tomatoes, halved and roasted
      • 4 stems Basil leaves julienne
      • 10 Kalamata olives, halved and pitted
      • 1 tsp Truffle Oil
      • ¼ cup Aged balsamic vinegar

Set oven at 350 degrees. Spread tomatoes out on a baking pan and drizzle with oil, salt, and pepper; roast for about 20-25 minutes or until the skins turn dark and then remove from oven. Next, mix all ingredients together and chill. Serve at room temperature.

Grilled asparagus
Blanch in boiling water for 1 to 2 minutes and submerge into an ice bath to cool. Place on a hot grill for 20 seconds to bring up to temp and add a few grill marks.