Tasso-Spiced Lionfish with Louisiana Meunière Sauce

by Chef

Serves: 2


For the sauce:
2 tablespoons fresh lemon juice
3/4 cup chardonnay
1 coarsely chopped shallot
5 whole black peppercorns
1/4 cup heavy whipping cream
3 tablespoons Worcestershire
16 tablespoons (2 sticks) chilled unsalted butter, cut into eight pieces Dash of hot sauce, to taste
Pinch kosher salt
Dash freshly ground black pepper

For the lion fish:
2 each 1.25-pound whole fresh lion sh 1 teaspoon granulated garlic
1 teaspoon granulated onion
1/2 teaspoon sweet smoky paprika 1/2 teaspoon cayenne
1 teaspoon fresh-ground black pepper 1 teaspoon kosher salt
2 tablespoons olive oil or vegetable oil 2 tablespoons unsalted butter


For the sauce:

Place lemon, wine, shallots, bay leaf and whole peppercorns in a small, heavy, nonreactive saucepan. Boil over medium-high heat, reduce heat to a simmer and reduce volume by half. Add whipping cream, return heat to a boil, and then reduce to a simmer and use a whisk to stir occasionally. Simmer until thickened, 3 to 5 minutes.

Remove saucepan from heat, add Worcestershire, and then whisk in a few pieces of chilled butter, one at a time, whisking constantly, until the sauce is creamy thick. Return saucepan to burner. Over very low heat, add remaining pieces of butter, one at a time, whisking constantly. Taste, and adjust seasonings with hot sauce, salt, and pepper. Strain sauce through a ne-mesh strainer, and place in a warm area until needed.

For the lion fish:

Place the whole lion sh at on a cutting surface. Avoid all the spines, and carefully slip the llet knife behind the head to make the rst downward cut. Run the knife down the back, cutting only 1/2-inch deep all the way to the tail. Grab the skin with a kitchen towel at the corner of the deep cut and tear to remove skin down to the tail. Once skin is removed, continue to cut all the way through the back and tail to remove the llet. Rinse under cold water.
Combine the Tasso spices; garlic, onion, paprika, cayenne, pepper and salt in a small bowl. Preheat heavy or nonstick griddle to medium-high heat. Season the griddle with a kitchen towel dipped in oil. Season sh llets with 1/2 teaspoon of Tasso spice for each llet. Melt butter on griddle, gently add seasoned sh llet, and cook for about 3 minutes. en, using a sh spatula, turn once and cook until meat turns white, about 2 additional minutes, and transfer sh to a paper-towel-lined dish. Spoon sauce onto plates, and top with llets.