CRUISING CUISINE
Grilled Lionfish
Lionfish Fillets, seasoned with salt and pepper
1 tbsp olive oil
1 tbsp butter
1 cup white wine
3 tbsp lemon juice
1 tbsp heavy cream
12 tbsp cold unsalted butter, cubed
Heat olive oil and butter until melted, add cream and wine. Let Lionfish fillets sauté in warm mix for 30 minutes. Layer fillets on a foil layered baking pan. Pour the sauce over the fillets and season to taste. Bake in oven at 350 degrees for 5 minutes.
Bushwacker Pudding Shots (Rum Therapy)
(makes about 12 – 2 oz. servings)
1 small pkg. of Instant Chocolate Pudding
3/4 c. milk
1/4 c. coconut rum
1/4 c. Bailey’s Irish Cream
1/4 c. Kahlua
8 oz. Extra Creamy Cool Whip
canned whipped cream
chocolate syrup
freshly grated nutmeg
Mix pudding and milk in a bowl with an electric mixer until smooth. Beat in liquor. Gently fold in Cool Whip. Spoon into individual shot cups with lids (such as these: Plastic Jello Shot Cups with Lids, 2-Ounce) and keep in the freezer until ready to use. Garnish with a squirt of whipped cream, a drizzle of chocolate syrup and a sprinkle of freshly grated nutmeg before serving.
