Lion Fish with Clam Chowder Sauce
Carteret Community College Culinary Department

4 (8-10 ounce) lion fish fillets
2 cups of your favorite clam chowder
8 ounces unsalted butter, room temperature
2 tablespoons chopped parsley

Place lion fish on oiled sheet pan and season with salt and pepper.  Dot with four ounces of the butter.  Roast in a 4000 F oven until opaque.  Meanwhile warm clam chowder and whisk in remaining butter about ½ ounce at a time, until chowder thickens slightly.  When lion fish is done, place on warm plates, divide chowder among fillets and sprinkle with parsley.  This can be served in a bowl with a little more chowder sauce and garnished with freshly steamed littlenecks in their shell, streak-of-lean lardoons and chopped celery leaves.