Monday, January 31, 2011
Sunday, January 30, 2011
How to conquer the invasive lionfish? Saute it.
Wednesday, July 7, 2010
Saturday, January 29, 2011
by Wendy Swat Snyder
Recently, Slow Food Charleston asked Vedrinski to help raise awareness of the predatory lionfish now patrolling the waters of the East Coast, and he was completely on board.
"I'd just read an article about the lionfish," says Vedrinski. "They eat everything, and are threatening to wipe out the natural species unique to
Vedrinski also read that the lionfish is delicious, and that the best strategy for controlling it is increased consumption, so he's teamed up with guest chefs Mike Lata of FIG and Celina Tio of Julian to prepare a four-course dinner to support this sustainable initiative. The lionfish will be the centerpiece of the January 30 event, "Eat the Lionfish", as well as a new dish on
Lionfish with Fregola Sarda , Lambrusco , Guanciale
Preheat oven to 350. Saute shallots, garlic, and carrot in olive oil till soft. Add Fregola, Lambrusco, beets and bay leaf, and simmer until wine is almost gone. Add chicken stock and cook until Fregola is al dente. Remove beet pieces. Add salt to taste. Keep warm. Put Guanciale crust thinly on top of fish and bake at 350 for 6 to 8 minutes. Serve over Fregola.