It isn’t exactly Chilean Sea Bass, but many people like the taste of Lionfish, and there is also a sense of satisfaction that comes along with digesting this horribly invasive species. It’s for the greater good of the ocean, yah know?
Lionfish is a delicate whitefish that readily accepts the flavors it is cooked alongside. It is flaky and firmer than halibut. Some foodies place it somewhere between grouper and mahi mahi. So, now that you know what to expect from this fiesty predator, let’s explore some of the best ways to prepare lionfish.
1. Tempura Lionfish
Favorite tempura batter
Prepare the fish by lightly washing and patting dry. Prepare the marinade which includes a mixture of fresh ginger, garlic, mirin, salt and rice vinegar. Marinate as per your time allowance but up to 1 day. Make tempura batter (as per your favorite recipe)
Heat oil. Dredge fillet in flour and dip in batter. Fry until lightly golden.
Serve with your favorite oriental sauce.
2. Castaway’s Wreck Diver-style Lionfish
42 ounces lionfish fillets, patted dry
flour (for coating)
5 cloves garlic, diced
2½ cups chopped tomatoes
5 tsp. capers
1/2 cup white wine
1/4 cup fresh-squeezed lemon juice
2 T. chopped fresh basil
parsley or kale for garnish
lemon wedge for garnish
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.
Source: National Geographic: http://voices.nationalgeographic.com/2013/07/10/lionfish-gotta-eat-em-to-beat-em/
3. Blackened Lionfish
4 fillets lionfish
1/4 teaspoon garlic salt
1/4 teaspoon oregano
1/4 teaspoon paprika
1/4 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
4 tablespoons butter, cubed
Preheat a grill or grill pan . Place 2 lionfish fillets each into the center of two 10-by-10-inch aluminum foil squares. Combine the garlic salt, oregano , paprika , cayenne and black pepper in a small bowl, and then coat both sides of the fillets with the spice mix. Top the fillets with the butter cubes, and then tightly wrap the foil squares to form 2 pockets. Place the pockets on the grill and cook until the fish is tender and flakey, about 6 minutes.