Ken Vedrinski's Lionfish

Lionfish with Fregola Sarda , Lambrusco , Guanciale

Four 6-oz Lionfish filets

1 cup all-purpose flour

8 oz Fregola (large cous cous)

1 btl Lambrusco

4 oz Guanciale, cooked & chopped

1 qt chicken stock

2 shallots, finely minced

4 cloves garlic, finely sliced

1 small carrot, diced

1 fresh bay leaf

1/3 cup olive oil

1 beet, peeled & chopped

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.