Lionfish Food and Wine Night

Tuesday, Apr 16, 2013, 6:30pm - 9:00pm
Fish House Encore, Key Largo

A Marine Conservation Foodie Event

Join REEF on April 16, 2013, for an entertaining evening at the Fish House Encore in Key Largo. The event starts at 6:30 PM and will include a four course tapas style dinner with paired wines, lionfish education, filleting demonstration, and cooking instruction by Fish House Encore's very own Chef Peter.

Space is limited, please RSVP with the Fish House Encore at (305)451-0650.

Cost: 65$ per person (Includes copy of REEF's Lionfish Cookbook)







Sea Salt Cured Lionfish

Lionfish fillet cured in sea salt, served with Cherokee Heirloom tomatoes, red onions and fresh cilantro, drizzled with virgin olive oil.

Accompanied by a glass of Chandon Brut Sparkling Wine

Lionfish Bermuda

Lionfish fillet encrusted with fried onions and Japanese bread crumbs, baked in the oven and served with a sweet and sour sauce, atop baby arugula salad.

Accompanied by Cape Mentelle Sauvignon Blanc-Semillon

Poached Lionfish

Lionfish fillet poached in virgin olive oil, served atop roasted garlic Yukon Gold mashed potatoes.

Accompanied by a glass of Beaulieu Vineyards Chardonnay

Bacon Wrapped Lionfish

Lionfish fillet wrapped in bacon with barbecue sauce, baked in the oven, served on a sweet potato toast point, accompanied by a fresh fruit mint salad.

Accompanied by a glass of Rosenblum Zinfandel

Design by Joanne Kidd, development by Ben Weintraub