As a child, he helped his dad barbecue, his mom stir ingredients, and his grandmother with Sunday dinner. Ed knew early, he enjoyed cooking. So, at 19, he joined the United States Navy and enrolled in the U.S. Navy Culinary A-School.
Once he completed his Naval culinary training, and shortly after arriving to the USS Forrestal CV-59, he received an unexpected proposal from his captain, ‘Would you be interested in working at the White House?’
Six months later, 22-year-old Lyons arrived at the White House. He was a chef for both Presidents Bush Sr. and Clinton. Lyons believes, "My ability to keep learning and being thankful are my biggest attributes.”
Prime & Pearl's Chilean Sea Bass
8 oz. Seabass
4 oz. baby leaf spinach
1 teaspoon garlic, sliced & shaved thin
2 basil leaves
6 cherry heirloom tri-color tomatoes cut in half
1 oz. white wine
1 lemon seeded
1 tbsp. butter cubed & 1 oz. melted unsalted
1 tbsp. capers
1 oz. vegetable oil
Season and coat fish with salt and black pepper on all sides. Heat saute pan over medium heat, add vegetable oil and heat. Add fish and allow to cook and get a golden crust. Turn fish with slotted spatula. Cook fish through.
Add garlic and tomato, toss and heat slightly. Add white wine and 1/2 lemon juice, reduce. Add cold butter cubes and remove from heat, allow butter to melt and create a sauce.
Separately add oil to a clean saute pan, heat and add spinach. Season with salt and pepper. Allow to wilt slightly.
To serve place spinach in center of bowl, remove skin and place fish over spinach and tomato around the fish, not over. Finish with fried capers over and around plate. Garnish with 2 chive batons leaning against fish.