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 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
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