- 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.
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.