For more information on the Lionfish challengehttp://myfwc.com/fishing/saltwater/recreational/lionfish/challenge/

Chef Ted Dorsey’s Lionfish Recipe:

Pan Seared Lionfish

Himalayan Red Rice

Heirloom Tomato Caponata

Orange Blackberry Vinaigrette

Lionfish 2-8oz filets

Himalayan Red Rice 2 Cups

Small Dice Mirepoix (Carrot, Onion, Celery) ½  Cup

Vegetable Stock 2 Cups

Minced Garlic 1 Tbls.

Fresh Lemon Juice 1 Tbls.

EVOO 1 Tbls.

Sweat mirepoix and garlic until almost translucent.  Add red rice and stock bring to a boil and reduce to simmer.  Once liquid is almost dissolved then add lemon juice, evoo and season to taste.

Baby Heirloom Tomatoes (Split in Half)  1 ½  Cups

Roasted Red Pepper (Julienne) 1 Cup

Navel Orange Segments 1 Cup

Capers ½ Cup

Fresh Herbs Minced (Parsley, Chives and Thyme) 2 Tbls.

EVOO 2 Tbls.

Fresh Lemon Juice 1 Tbls.

Mix all ingredients in a bowl until well combined. Season to taste.