Issue Date: October, 2009
Serves: Serves 4
Pairings:
Courtesy of:

Recipe by Mark Quigley, Executive Chef, New Orleans Marriott

Ingredients:

• 1 local gulf fish, cut into 4-oz pieces, skin on
• 1/4 cup blackening spice
• 1/4 cup lump crabmeat
• 1/4 cup Mache
• 1 each, red and yellow bell pepper, julienne
• 1/4 cup lemon thyme vinaigrette

Lemon Thyme Vinaigrette:

• 1 cup olive oil
• 1/4 cup lemon juice
• 1 tablespoon fresh thyme, finely chopped
• 3 tablespoons honey
• 2 cloves fresh garlic, minced
• 1 shallot, minced
• Salt and pepper to taste

Instructions:

Blend the lemon juice, thyme, honey, garlic, and shallot together. Slowly add the olive oil until it combines together. Season with the salt and white pepper to taste.

To serve:
Dredge the fish in blackening spices and sear in hot oil on both sides and remove from the heat. Mix the lump crab, Mache and bell peppers with the lemon thyme vinaigrette. Place the fish in a serving dish and top with the crab-Mache salad and drizzle a little vinaigrette over the entire plate.