Green Fig and Lionfish by Allen Susser

Author:Allen Susser [Susser, Allen]
Language: eng
Format: epub
ISBN: 9781642501650
Publisher: Mango Media
Published: 2019-10-19T03:29:44+00:00

To prepare the sauce:

The sauce should be made well ahead, even the day before since it’s a cold sauce and it needs time to cool. Coat the black beauty squash, both types of peppers, and onions with the grapeseed oil. Add salt and pepper, then roast them under the broiler at 500 degrees. Every 3 to 5 minutes, turn them over so they roast evenly. Once they are all roasted and tender, let them cool briefly. In a stand-up blender, add the lime juice, lime zests, cilantro leaves, and all the roasted vegetables. Cover the blender and turn on high speed to puree the ingredients until smooth. Turn off the blender and taste for salt, pepper, and lime balance; add more if desired. Place in a small container and refrigerate until needed.

To prepare the salad:

Take each salad ingredient and mix together in a small bowl; add salt and pepper, and taste for balance. Add more salt, pepper, and cider vinegar if desired. Prepare this mix prior to the lionfish so it can rest in the refrigerator and build its flavors.

To prepare the lionfish:

In a small bowl, juice and zest one of the lemons. Add ⅔ of the grapeseed oil and ⅔ of the salt and mix together. Add the cleaned lionfish fillets and let marinate in the refrigerator for 15 to 30 minutes.

Remove the lionfish and lightly season with the remainder of the salt. On a stove top, bring a skillet to high heat and add the remainder of the oil to the pan. Gently lay the lionfish into the oil away from you to prevent splashing the hot oil, and pan sear for 1 to 2 minutes on each side to get a nice browning. When this is done, quickly remove, squeeze a little more lemon over the top, and serve immediately.

To present the dish:

Remove the sauce and the salad from the refrigerator. To serve family style, spread the sauce decoratively on a large platter. Arrange the salad in the center of the platter. Place prepared lionfish over the salad. Drizzle a little olive oil over the lionfish and sauce, add some cilantro garnish, and serve.

Robert Irvine is an award-winning chef, fitness authority, and philanthropist best known for his long-running Food Network shows Dinner: Impossible and Restaurant: Impossible. Robert is the author of four books including his most recent, Family Table, which features simple and wholesome recipes for families. A tireless advocate of the military, Robert established The Robert Irvine Foundation in 2014 to support veterans and military causes.

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