a recent collaborative benefit dinner for the James Beard Foundation, I chose to serve lionfish to the waiting foodies. They all loved its taste and briny fresh aroma. One guest asked if I had special training in how to carefully prepare this fish, as in Japan you must be certified and strictly licensed to serve the poisonous Fugu blowfish—a risky Japanese delicacy. I explained this is not that kind of fish. The lionfish is not poisonous, but it does have venom in the dorsal fins, and, when handling the fish, care must be taken to prevent being poked. Luckily, though, these are snipped away by the fishmonger before it comes into the kitchen. In the end, the sense of adventure and the intrigue of this exotic fish make for stimulating conversation and yummy eating.
“You cannot get an influence from the cuisine of a country
if you don’t understand it. You’ve got to study it.”
—Chef Ferran Adria
Dry Season
The Caribbean spring is liberating. The planting season there is at the end of the dry season, leading to young and tender blooming flavors. It is a delicious time of year to try something new. Spring is fresh and green and makes for a green world for soul-searching. I have chosen to begin the adventure of eating lionfish here. The preparations are simple, and the time needed in the kitchen is minimal. It is my intent to get you excited about eating lionfish.
The tropical climate in the Caribbean is divided into two seasons instead of the traditional four. Locals refer to them as the dry season and the wet season. The dry season runs from about February to June. This would compare seasonally to springtime weather on the mainland with its early stages beginning in winter. This is the most ideal time on the islands. Overall, temperatures are in the mid-eighties throughout most of the region, and prevailing northeast trade winds make for comfortable days and cooler evening breezes.
Caribbeans take pride in cooking with local seasonal ingredients, often sourced from their own backyard farm. They live close to the earth in a joyful and simple way. For anyone who adores food and cooking, spring offers refreshing colors and the start of fresh local produce from the garden, farmers’ market, and grocery store.
The key is to keep things uncomplicated and let the quality of seasonal ingredients shine through. In the dry season, look for fresh callaloo, kale, Malabar spinach, coconuts, cucumbers, seasoning peppers, green bananas, passion fruit, and fresh young aromatic greens and herbs. Take advantage of spring’s abundance.
Spring
Lionfish Ceviche with Mango and Lime
Lionfish Souscaille
Green Fig & Saltfish
West Indian Coconut Spiced Lionfish
Thai Basil Baked Lionfish
Lionfish with Malabar Spinach Pesto
Green Spiced Lionfish with Plantains
Pan Roasted Lionfish with Passion Fruit Butter
Spicy Lionfish Tacos with Green Mango Chow Chow
Lionfish Tartine
Lionfish Suquet—Jose Andres
Author, chef/owner of ThinkFoodGroup, educator, television personality, and humanitarian
Breadfruit Gnocchi with Lionfish Sofritto—Nina Compton
Saint Lucia Culinary Ambassador and native and chef/owner of Compère Lapin
in New Orleans
Lionfish Sashimi with Shiro Ponzu, Avocado Mousse, and Yuzu Kosho—Brad Kilgore
Конец ознакомительного фрагмента.
Текст предоставлен ООО «ЛитРес».
Прочитайте эту книгу целиком, купив полную легальную версию на ЛитРес.
Безопасно оплатить книгу можно банковской картой Visa, MasterCard, Maestro, со счета мобильного телефона, с платежного терминала, в салоне МТС или Связной, через PayPal, WebMoney, Яндекс.Деньги, QIWI Кошелек, бонусными картами или другим удобным Вам способом.
