Gulf Coast Lionfish Coalition education mitigation utilization

Lionfish Recipes


What does

lionfish

taste like? The short answer: they're delicious! A very mild-tasting, light and flaky fish that is easily prepared in many ways - in chowder, sautéed, deep fried (of course, what isn't good fried?!?), with lemon or lime in ceviche, panko breaded and fried, fried whole (scale and score then season before deep frying), as well as an accent to many other delicious dishes!

sautéed lionfish

Lionfish Ceviche
 serves four

Ceviche is a popular method for "cooking" seafood in the coastal regions of

Florida

, and Central and South America. The acid from one or more types of citrus juices "cook" the fish or shellfish, while flavors are added with the inclusion of chilies, herbs, and sometimes sugars. Ceviche should only be made with the freshest of seafood.

Ingredients: Directions:
In a nonreactive bowl, stir together lemon, lime, and orange juices. Season with salt and just enough sugar to offset the acid of the citrus juice.

Cut

lionfish filets

into 1/2-inch cubes, and add to the citrus juice. You want to completely cover the fish with the citrus juices. Cover and refrigerate for 1 hour.

In a bowl, combine the tomatoes, avocado, cucumber, chilies, cilantro, and mint and stir to combine.

Transfer the fish to a colander and drain for several seconds. Once drained, add the fish to the tomato mixture and mix.

Drizzle with the combined ingredients with oil, taste and adjust with salt to taste.

Divide the ceviche among four martini glasses or small bowls and serve immediately.



Castaway’s Wreck Diver-style Lionfish
 Courtesy of Castaway Waterfront Restaurant and Sushi Bar in Marathon Key, Florida

Ingredients: Preparation: Dredge fillets in flour to lightly dust. Place in sauté pan with small amount of hot butter over medium heat. Cook first side, careful not to burn.

Turn over fish when golden, and reduce heat while adding garlic, tomatoes, capers, white wine and lemon juice. Cover to hold steam in and cook until fish is fork-tender. Add basil and serve immediately. Garnish with sprig of parsley or kale and lemon wedge.

whole fried lionfish