HOW TO RECIPES

Ingredients:

1 ½ cups mayonnaise 2 tsp. dill pickle, minced 1 tbsp. lemon juice 1 tbsp. fresh dill 1 cup flour 1 cup beer 1 tsp. garlic powder ½ tsp. black pepper 8 fillets lionfish Canola oil for frying

Directions:

Combine mayonnaise, dill pickle, lemon juice and fresh dill in bowl until blended.

Combine flour, beer, garlic powder and pepper in a separate bowl.

Cut lionfish fillets into strips. Heat oil in frying pan. When oil is hot, dredge fish through beer batter, covering all of the fish fillet.

Put fish into oil and cook until golden brown. Turn fish with spatula until other side is golden brown.

Transfer to a plate with paper towel until all fish is cooked.

Serve with dill tartar sauce.

Source: https://www.cbsnews.com/news/lionfish-recipes/

Lionfish with Mango Sweet Pepper Salsa

Broiled Lionfish with Garlic-Basil Butter

Seared Lionfishwith Tropical Fruit Chutney

Tempura-fried Lionfish Tacos by GW Fins’

Fillets of Lionfish in a Potato Crust

Ingredients:

4 lionfish fillets 1 tbsp. paprika 1 tbsp. salt 1 ½ tbsp. black pepper 1 tsp. cayenne 1 ½ tsp. oregano 1 ½ tsp. onion powder 1 ½ tsp. garlic powder ¼ cup butter

Directions:

Mix together all dry ingredients. Pat onto fillets. Melt butter in a frying pan. Cook fish 2-3 minutes.

Source: https://www.cbsnews.com/news/lionfish-recipes/

Serves 2-4

Ingredients:

- 6-8 limes *You will need enough juice to fully cover the fish

- 4-6 lionfish fillets

- 2 tomatoes

- 1 white onion

- 1 jalapeno

- 1-2 avocados

- Small green olives

- Fresh Cilantro

- Tortilla Chips, Tostadas or Mini Toasts

Directions:

- Squeeze lime juice from limes into a container to mix or store in.

- Dice lionfish fillets into small cubes, place into the lime juice, and set in the fridge to cool and "cook". This will be ready when the fillet turns white (~1-2 hours).

- Prepare the balance of ingredients: Finely dice the tomatoes, onion, jalapenos and cilantro and hold until fish is cooked.

- Once the fish is ready, mix all ingredients together, and add whole or halved green olives and fresh avocado.

-Enjoy yourself with tortilla chips or if serving, spoon the ceviche onto tostadas or mini-toasts.

Ingredients:

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

Directions:

• 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.

Serve:

Transfer the fish to plates. Drizzle the melted butter on top. Enjoy :)

Castaway’s Wreck Diver-style Lionfish Recipe

Courtesy of Erin Spencer and Castaway Waterfront Restaurant and Sushi Bar in Marathon Key, Florida

Ingredients:

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

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.

Source: https://ocean.si.edu/conservation/invasive-species/swap-your-turkey-turkeyfish-thanksgiving

Ingredients: 2 lionfish, scraped, gutted 1 small sweet pepper, sliced 1 small onion, sliced 1 stalk scallion, chopped 1 clove garlic, (optional) 2 small ripe tomatoes, sliced Few slices hot pepper 1 cup water, to cook seasoning 1 tsp. black pepper 1 tsp. Salt 2 tbsp. ketchup 1 tsp. fish seasoning 4 tbsp. vegetable oil

Instructions: Mix the salt and black pepper together. Cut each lionfish fish into halves (optional) Rub a small amount of the black pepper and salt mixture onto each pieces of the lionfish.

Put a skillet or Dutch pot with the oil over low heat to hot, meanwhile, dry the fish with a piece of paper towel.

Make sure the oil is hot but not smoking hot.

Fry fish until lightly brown; each side for a bout 5 minutes.

Remove from pot when done. Drain off excess oil, leaving about 1 tsp. sauté the onion, hot pepper, scallion, sweet pepper, garlic and tomatoes for a couple of minutes (about 4 minutes or until translucent).

Add the 1 cup of water, fish seasoning, salt to taste and ketchup.

Cover the pot and cook the seasonings until the liquid is reduce to more than half. Place the fish into the pot, spoon over the gravy onto the fish.

Simmer for 4 minutes or until the gravy reduced to your liking. Remove from heat.

Source: https://www.jamaicancookery.com/2017/05/how-to-cook-lionfish.html

Ingredients:

FOR THE SAUCE

2 medium-size ripe tomatoes (10 to 12 ounces total), cored, then cut in half

1/2 medium onion, cut into 1/2-inch dice

2 medium cloves garlic, cut in half lengthwise

1 medium poblano pepper, stemmed, seeded and cut into 1-inch pieces

1/4 cup sliced or slivered almonds

6 tablespoons extra-virgin olive oil

Kosher or sea salt

For the Fish 1 pound lionfish fillets (pinbones removed), cut lengthwise into 1-inch-wide strips (see headnote; may substitute catfish fillets) Kosher or sea salt (optional)

Directions: For the sauce: Position the top oven rack 4 to 6 inches from the top broiling element; preheat the broiler. Line a rimmed baking sheet with aluminum foil.

Combine the tomatoes (cut sides up), onion, garlic, poblano pepper and almonds on the lined baking sheet; drizzle with the oil and lightly season with salt; toss gently to coat. Place under the broiler and cook for about 10 minutes, until the mixture is fragrant and slightly charred; the tomatoes will have released their juices.

Carefully transfer the mixture to a blender, including any juice (use the foil as a funnel). Remove the center knob in the lid and place a dish towel over the opening; this will allow steam to escape. Puree until smooth. The yield should be about 1 3/4 cups of romesco sauce.

For the Fish: Spray the inside of a large nonreactive skillet or saute pan with nonstick cooking oil spray. Arrange the fish strips on the bottom in a single layer; season lightly with salt, if desired. Cover them evenly with about 1 1/4 cups of the sauce; reserve any leftover sauce for serving on the side or another use (can be kept warm or served at room temperature). Set over low heat and cook uncovered for 8 to 10 minutes, until the fish is opaque and just begins to flake. The sauce will be bubbling. Do not stir, or the fish will break into small pieces.

Taste the sauce and adjust the seasoning as needed.

Use a wide spatula to divide the fish and sauce among individual plates; serve immediately, with extra sauce passed at the table, if desired.

Source: https://www.washingtonpost.com/recipes/lionfish-romesco-stew/11514/?utm_term=.601864c27cc9

Ingredients:

• 1 Tbs. olive oil;

• 1 large onion chopped;

• 1 bag baby spinach;

• 8 ounces lionfish filets;

• 1 jar salsa;

• 12 pieces Kalamata olives chopped;

• Parmesan cheese to taste.

Directions: In a large saute pan heat olive oil and cook one large chopped onion until translucent.

1. Add a bag of baby spinach and top with lionfish filets, close together.

2. Top with salsa.

3. Add chopped Kalamata olives and top with fresh grated parmesan cheese.

4. Cover and let cook on medium heat for 8-10 minutes until the fish is flaky.

Source: https://dipndive.com/blog/eating-lionfish-preparation-and-recipes.html

Ingredients:

8 lionfish fillets

3 eggs, beaten

1 cup almonds, toasted and chopped

1 cup flaked coconut

1 tablespoon sesame seeds

1 tablespoon brown sugar

1 pinch nutmeg

15 ounces can crushed pineapple, drained

1/2 onion, chopped

Serves: 4

Directions: Preheat the oven to 350 degrees F. Grease a large baking dish.

Place the beaten eggs in a shallow dish.

Mix the almonds, coconut, sesame seeds, brown sugar, and nutmeg together in a mixing bowl.

Stir the pineapple and onion together in a separate bowl.

Dip each lionfish filet into the beaten eggs and press into the almond mixture. Place the coated lionfish into the prepared dish.

Spread the pineapple mixture over the coated fillets.

Bake until the fish flakes easily with a fork, about 40 minutes.

Servings: 2 servings

Ingredients:

16 oz lionfish Fillets

4 oz butter cut into small cubes

¼ onion sliced

½ yellow squash sliced thin

½ zucchini sliced thin

1 carrot cut into ¼ inch sticks (like you would cut for snacking)

2 limes (preferably Key Limes)

Salt and Pepper to taste

Aluminum foil for cooking fish

Directions: Tear off 2 pieces of foil large enough to fold into pockets and place fish filets in.

Preheat gas grill on high and close lid.

Place 8 ounces of fish in each piece of foil.

Top each filet with onion, squash, and zucchini slices.

Place carrot sticks on each side of fish.

Add salt and pepper to taste.

Place small cubes of butter on top of fish, and squeeze limes over both fish fillets.

Fold up foil to make sealed foil pouches and place on grill.

Close lid, and cook for approximately 7 minutes until fish filets are white throughout.

Remove and serve!

Ingredients 1lb Lionfish Fillet 3 tbsp Grace Coconut Milk Powder 1 tbsp Grace Mustard 1/2 cup Grace Evaporated Milk 1 med Carrot (Grated) 1 sm Onion (finely chopped) 1 sm Sweet Pepper (finely chopped) 1 tsp Malher Consome 12 tbsp Malher Black Pepper 1 tsp Malher Garlic Powder 2 limes (juiced)

Preparation

Wash fish with lime. Pat dry with paper towel.

Season fish with Malher Consome, Malher Black Pepper and Malher Garlic Powder.

Place fish on aluminum foil and set aside. In a bowl, mix Carrots, Sweet Pepper and Onion together.

In a separate bowl beat Grace Evaporated Milk and Grace Coconut Milk Powder together until smooth.

Add milk mixture to vegetables, mix well.

Spoon mixture on top of fish.

Close aluminum foil. Place in baking sheet and bake at 350 degrees for 15 – 20 mins.

Serve hot with Grace Coconut White Rice or potatoes.

Source: https://www.gracekennedybelize.com/recipe/Grace-Creamy-Baked-Lion-Fish/

Ingredients 2 fillets lionfish 1 cup flour 1 beaten egg 1 cup breadcrumbs fresh herbs, salt, and pepper to taste

Instructions

Coat lionfish fillets with a breading seasoned with fresh herbs, salt and pepper.

To make the breading, coat the fillets in flour, then dip in a beaten egg, and then coat again with breadcrumbs. In a large saute pan (12″) heat olive oil over medium heat and then quickly fry for a few minutes on each side.

Add fresh lemon juice, serve and Enjoy :)

Ingredients 16 ounces lionfish fillets

1 egg

2 tablespoons milk

BREADING

1⁄3 cup parmesan cheese, grated

2 tablespoons flour

1⁄2 teaspoon paprika

1⁄4 teaspoon salt

1⁄8 teaspoon pepper

Instructions

Beat egg and milk in a shallow bowl and set aside. In a zipper bag combine breading ingredients. One at a time dip fillets in egg, shake off excess and turn or shake in breading in bag. Bake uncovered on an oiled baking sheet at 350 degrees for about 25 minutes or until fish flakes easily with a fork. Can be served with lemon wedges if desired.

Source: https://www.geniuskitchen.com/recipe/baked-parmesan-fish-151785

Ingredients:

• Whole Lionfish – 1 (1 lb)

• Chive – 1 tbsp (Finely Chopped)

• Chadon Beni – 1 tbsp (Finely Chopped)

• Garlic – 1 tbsp (Finely Chopped)

• Ginger – 1/2 tbsp (Finely Chopped)

• Salt – 2 tsp

• Black Pepper – 1 tsp

• Your favorite BBQ Sauce – 1 1/2 cups

Method:

1. In a bowl combine fish, chive, chadon beni, garlic, ginger, salt and black pepper.

2. Cover and let marinate in refrigerator for 2 hours.

3. Preheat oven to 350°F.

4. Coat both sides of fish with bbq sauce and place on a greased baking sheet.

5. Bake uncovered for 20-25 minutes.

Source: https://www.foodienationtt.com/single-post/2018/03/06/Oven-baked-BBQ-Lionfish-Recipe

Ingredients:

6oz Lionfish fillets, seared with salt and pepper, cooked until just done

4 cups Tropical fruit (mango, lychee, dragon fruit, etc)

1 cup Apples – peeled, med diced and soaked in acidulated water

1 cup Yellow onion, medium dice

1 teaspoon Garlic, minced

1 tablespoon Sesame oil

2 tablespoon Vegetable oil

2 tablespoon Salt

Spices:

1 tablespoon Curry powder

½ teaspoon Ground ginger

¼ teaspoon Allspice

½ teaspoon Tumeric

¼ teaspoon Chinese five spice

2 teaspoon Coriander

1 tablespoon Cardamom

¼ teaspoon Cayenne

½ teaspoon Paprika

2 cups Apple juice

1 ½ cup Pineapple juice

3 oz Rice vinegar

2 oz Mirin

3 oz Honey

As needed Whitewash (A thickening mixture, made up of equal parts flour and water, which is used for making soups, stews, and sauces. Once the whitewash is added the mixture should be thoroughly cooked for several minutes to eliminate the flour's raw taste.)

Method:

Sauté the onion and garlic over medium heat with the salt until cooked but not colored.

Add all of the spices and toast them, add the apple juice, pineapple juice, vinegar, mirin and honey and bring to a boil.

Thicken with the whitewash to the consistency of jelly.

Let cool to room temperature, and add the apples and tropical fruit. Cut each filet in half, top with some of the chutney, stack the other piece on top and re-top with more of the chutney. Enjoy :)

This is an excellent use of small- to medium-sized lionfish fillets, as the fish should be bite-sized. The key to a great risotto is the constant stirring for 22 minutes, so be sure to have all your ingredients prepped and ready to go when you begin cooking.

Ingredients:

1 quart seafood stock chicken or vegetable stock can also be substituted with water if additional liquid is needed

1-2 tbsp. extra virgin olive oil

1 large onion chopped

1 cup Arborio rice

fresh vegetables or mushrooms whatever you prefer

Italian herbs, salt, pepper to taste

.25 cup pomegranates or dried cranberries optional

1-2 tsps. Balsamic vinegar

.25 cup milk or cream, almond milk also works well optional

1-2 tbsps. fresh, finely grated Parmesan cheese

Instructions:

In a Dutch oven, heat 1 to 2 tbsps. olive oil. Add one large chopped onion or several chopped shallots, and sauté until translucent. Add in one cup Arborio rice (risotto rice) and quickly sauté to coat the rice in the oil. Set your timer for 22 minutes and then begin adding a ladle full of stock as needed to keep the rice from sticking. Be sure to begin stirring continuously at this point and adding stock as needed.

When there are 10 minutes left, add any crisp vegetables, such as sweet or hot peppers, celery, etc. Add in your favorite seasonings, but at a minimum a pinch of salt and some fresh ground pepper. Continue to ladle in stock as needed and continue to stir.

When 5 minutes are left, add in any soft vegetables, such as mushrooms. It is also nice to add a tangy sweetness with some fruit–pomegranates or cranberries create a nice touch–and can be added at this time. When 4 minutes are left, add in the lionfish. With 2 minutes remaining, add in any fresh herbs, such as mint or chopped chives.

When the 22 minutes are complete, the rice should be fully cooked. At this point, sprinkle and stir in about 1 or 2 tsps. of balsamic vinegar (a fruit-infused balsamic is very nice with this dish).

For a creamier risotto, also stir in about 1/4 cup of milk or cream and one or two tbsps. of fresh, finely grated Parmesan. Turn off heat and let the risotto rest for five minutes. Serve immediately after resting; garnish with additional fresh mint sprigs.

Ingredients:

400 grams (1.7 cups) linguine pasta

1 large lionfish, filleted

1 shallot

2 tbsp. extra virgin olive oil

3 ripe tomatoes

3 tbsp. brandy

parsley, salt, pepper, and your favorite Italian herbs to taste

Instructions:

Begin cooking the linguine in boiling water. Sauté the shallot and oil and fillets of lionfish in a pan. Deglaze the pan with the brandy; add tomatoes cut into small pieces, and finish cooking the sauce by adding a ladle of pasta water from the cooked linguine.

Add salt, pepper, and herbs to taste. Serve over the cooked pasta. Serves 4.

Salsa:

• 1 1/3 cups coarsely chopped mangoes

• 1 cup chopped sweet peppers

• 1/3 cup thinly sliced green onions

• 1/4 cup fresh Key lime juice (from about 2 Key limes)

• 1 teaspoon chopped fresh cilantro

• 1 teaspoon minced seeded jalapeno pepper

• 1 garlic clove, minced

• Pinch of salt

Fish:

• 1 tablespoon plus 1 teaspoon olive oil

• 2 teaspoons fresh Key lime juice

• 1 garlic clove, minced

• Four 6-ounce skinless lionfish fillets (fresh hogfish or flounder would work as well)

• Nonstick grill spray, for spraying the grill grates

• 3/8 teaspoon salt

• 3/8 teaspoon freshly ground black pepper

Directions:

1. For the salsa: Combine the mangoes, sweet peppers, green onions, Key lime juice, cilantro, jalapeno, garlic and salt in a medium bowl and toss gently. Let stand for 30 minutes at room temperature (place in the fridge if it will be longer).

2. For the fish: Combine the olive oil, Key lime juice and garlic in a large, shallow glass baking dish, stirring with a whisk. Add the fish to the juice mixture and turn to coat. Cover and let stand 15 minutes.

3. Coat the grates of a grill with nonstick grill spray and prepare the grill for medium-high heat.

4. Remove the fish from the marinade and discard the marinade.

5. Sprinkle the fish evenly with the salt and black pepper. Grill to desired doneness, about 3 minutes per side. Serve the fish with the salsa.

Source: https://www.foodnetwork.com/recipes/lionfish-with-mango-sweet-pepper-salsa-2732854

Servings: 4 persons

Ingredients:

4 large potatoes 4 large fillets of lionfish Italian herbs Instructions Cut the potatoes into thin slices. Season the fillets with salt, pepper, and herbs, and wrap with the potato slices in parchment paper. Refrigerate for 24 hours. The next day, open the parchment packages and cook them in their potato crust.

Ingredients for the slaw:

1 cup Blue Plate mayonnaise 1 chipotle pepper in adobo 1 tablespoon Adobo sauce 2 tablespoon Fresh lime juice 1 teaspoon Creole seasoning 1 pinch salt 1 pinch pepper 2 cups shredded cabbage ½ cup finely sliced red pepper ½ cup Chopped green onions ¼ cup Finely chopped cilantro

Blend the mayonnaise, chipotle, adobo sauce, lime juice, creole seasoning, salt and pepper together in a small bowl. Place veggies in a large bowl and then pour on chipotle dressing and toss thoroughly.

Ingredients for the fish:

1/2 pound lionfish (or you can use trout if you can’t find lionfish) cut into 3-inch pieces 2 teaspoon Creole seasoning Oil for frying

Ingredients for the batter

1 cup cornstarch 1 cup all-purpose flour 1 pinch baking soda 1 pinch baking powder 1 teaspoon Creole seasoning 1 bottle light beer

Preparation

Mix the dry ingredients in a mixing bowl and mix in beer. Add a handful of ice and stir. Let sit until ice is melted. Sprinkle fish with creole seasoning and then dip into batter. Heat your oil to 360 degrees. Drop the pieces of fish into the hot oil and deep fry, moving back and forth, for 2-3 minutes. Place on paper towels to blot extra oil. Meanwhile, brown white corn tortillas in a hot skillet.

To assemble, place slaw on corn tortillas, then add one or two pieces of fish. Garnished with avocados, tomatoes, chopped green onions and diced cilantro.

Source: https://www.outsideonline.com/1964776/our-top-5-recipes-invasive-species

You will need: 1 lionfish fillet – size is up to you, depends on what you want to eat. What you see in the photo is 1/2 a decent size fillet (I gave the other half to a feral cat outside my house) breading mixture for lionfish – I used a couple tablespoons of flour, a teaspoon of corn starch, a teaspoon of panko and some salt & pepper two corn tortillas a lime two eggs cabbage or other veggies of your choice 1/2 can of black beans green onions or chives whatever you want to serve it with – mine had pickled hearts of palm and caraway sauerkraut!

This is a really loose recipe. I’m not going to explain how to poach an egg. Google that shit! Anyway, basically I breaded and fried the lionfish fillet, then broke it up after it was done cooking (only a couple minutes on each side! fish cooks fast!). I warmed the corn tortillas on my gas grill, heated up the beans in a small pot with the juice of half the lime and seasoned them with salt and pepper. Threw the beans on the tortillas, cut up a little cabbage and got that on there, topped that with the poached eggs. On top of the eggs I put the lionfish and the green onions.

Source: https://www.cubiclethrowdown.com/doing-my-part-lionfish-recipe/

6 small lionfish fillets 2 tablespoons margarine or butter, melted salt freshly ground black pepper Prepare Garlic-Basil Butter and set aside.

Place fillets on lightly greased broiler pan. Brush with melted margarine. Sprinkle lightly with salt and pepper. Broil about 4 inches from heat until fish flakes easily with a fork, about 4 to 5 minutes. Serve with Garlic-Basil Butter. Serves 6.

Garlic-Basil Butter:

½ cup margarine or butter, softened 1 teaspoon pressed garlic 1 teaspoon finely chopped fresh basil 1 teaspoon fresh lemon juice 1/8 teaspoon salt In small bowl, combine margarine, garlic, basil, lemon juice and salt. Allow to stand for 1 hour for flavors to develop. Spread over warm fillets.

Ingredients: For the Batter 1 cup Cornstarch 1 cup All-purpose Flour 1 pinch of Baking Soda 1 pinch of Baking Powder 1 teaspoon Creole Seasoning 1 bottle of Light Beer For the Chipotle Slaw 1 cup Blue Plate Mayonnaise 1 Chipotle Pepper in Adobo 1 tablespoon Adobo Sauce 2 tablespoons Fresh Lime Juice 1 teaspoon Creole Seasoning 1 pinch of Salt 1 pinch of Pepper 2 cups Shredded Cabbage 1/2 cup Finely sliced Red Pepper 1/2 cup Chopped Green Onions 1/4 cup Finely chopped Cilantro

For the Fish

1/2 pound Speckled Trout, cut into three inch pieces 2 teaspoons Creole Seasoning

Directions:

For the Batter Mix the dry ingredients in a mixing bowl and mix in beer. Add a handful of ice and stir. Let sit until ice is melted.

For the Chipotle Slaw Blend ingredients with a hand mixer until mixed thoroughly.

Mix ingredients together and then pour Chipotle Dressing on slaw and toss through.

For the Fish Sprinkle fish with creole seasoning and then dip into batter.

Place fish separately in hot oil and deep fry, moving back and forth, for 2-3 minutes.

Place on paper towels to blot extra oil.

Brown white corn tortillas in a hot iron skillet.

To Assemble:

Place slaw on corn tortillas, then one or two pieces of fish.

Fish Tacos can be garnished with avocados, tomatoes, chopped green onions and diced cilantro.

1 pound boneless, skinless Lionfish filets (or substitute Flounder) 1 teaspoon sesame oil 1 pack Asian wonton wraps 4 ounces wasabi powder 1 cup creole mustard 1 cup water 1 cup mayo 2 cups Sriracha hot sauce 1 cup mayo 1 cup roasted red peppers, chopped 1/2 cup banana peppers, chopped 1/2 cup green onions, chopped 1/2 cup red onions, diced 2 cups seaweed salad (from the Asian market)

Preparation:

Lionfish

Season Lionfish to taste with salt and granulated garlic.

With a skillet on high, sear and very quickly sauté the Lionfish fillets in the oil. Make sure that the Lionfish are rare.

Set aside on a plate in a cooler or refrigerator.

Wonton Nachos:

Cut wonton wraps into triangles and fry at 350 degrees until crisp.

Place on paper towels to drain and set aside.

Wasabi Drizzle:

Mix wasabi powder into water until dissolved.

Mix wasabi in with with creole mustard, sugar, and 1 cup mayo, then set aside.

Spicy Mayo:

Mix Sriracha hot sauce and 1 cup mayo well, then set aside.

Assembly:

Remove Lionfish from cooler, slice ultra thin and split into four portions.

Plate a pile of wonton nachos. Place lionfish on top of nachos. Garnish with chopped peppers and onions. Drizzle a small amount of each sauce onto the nachos. Top with seaweed salad.

Source: https://30aeats.com/winning-lionfish-nachos/

from The Lionfish Cookbook by Tricia Ferguson and Lad Akins

8 wonton wrappers* 1/2 cup oil 8 lionfish fillets 2 tablespoons sweet soy sauce* 2 tablespoons sweet Thai chili sauce* 1 tablespoon soy sauce 1 cup seaweed salad* 1/4 cup wasabi mayonnaise*

*Items can be found at Asian markets.

Place oil in a small frying pan and heat oil until hot. Place one wonton wrapper in at a time. Cook briefly until it starts to bubble (approximately 10 seconds). Turn over and cook another 10 seconds. Remove and drain on kitchen towel.

Put wasabi mayonnaise into a squeeze bottle and set aside. Combine sweet soy sauce, sweet chili sauce and soy sauce together in a bowl and set aside. Spray skillet with non-stick cooking spray. Cook lionfish fillets in skillet over medium-high heat for 2 to 3 minutes, until flaky and tender. Cut or flake lionfish so it is in small pieces. Toss lionfish in soy sauce mixture.

Place lionfish on wonton wrappers, top with seaweed salad and drizzle with wasabi mayonnaise.

Source: https://www.huffingtonpost.com/2014/12/16/lionfish-invasive-species-recipes_n_6296762.html

(Scroll to bottom of the page.)

Ingredients:

Angel hair pasta for two persons 1 cup fresh, diced tomatoes capers, fresh parsley, hot pepper flakes, garlic to taste 1 cup wine .5 cup Kalamata olives pitted 2 large lionfish fillets

Instructions:

Make a quick tomato sauce by sautéing the diced tomatoes with lots of capers, olives, fresh parsley, hot pepper flakes, and wine. Don’t forget the garlic! Prepare angel hair pasta by cooking in boiled water for the designated time. Drain and plate.

After the sauce has simmered for a few minutes for the flavors to meld, add the lionfish and allow it to poach right in the sauce, and then serve immediately over angel hair pasta.

Ingredients:

• Vegetable oil, for frying

• 1/4 red cabbage, thinly sliced (about 1 1/2 cups)

• 1/2 cup fresh cilantro, roughly chopped

• Juice of 1 lime, plus wedges for serving

• 2 tablespoons honey or agave nectar

• 1/2 cup mayonnaise

• Kosher salt

• 12 corn tortillas

• 3/4 cup all-purpose flour

• 1/2 teaspoon chili powder

• Freshly ground pepper

• 1 1/4 pounds skinless lionfish fillet, cut into 2-by-1/2-inch pieces

• 1 Hass avocado

• 1/2 cup fresh salsa

Directions:

1. Heat about 3 inches vegetable oil in a medium pot over medium-low heat until a deep-fry thermometer registers 375 degrees F. Meanwhile, toss the cabbage, cilantro, lime juice, honey and mayonnaise in a bowl. Season the slaw with salt.

2. Warm the tortillas in a skillet over medium-low heat or wrap in a damp cloth and microwave 25 seconds. Wrap in a towel to keep warm.

3. Mix the flour, chili powder, and salt and pepper to taste in a shallow bowl. Dredge the fish in the flour mixture, then fry in batches until golden and just cooked through, 2 to 3 minutes. Transfer with a slotted spoon to a paper-towel-lined plate to drain. Season with salt.

4. Halve, pit and slice the avocado. Fill the tortillas with the lionfish, avocado, slaw and salsa. Serve with lime wedges.

Source: https://www.foodnetwork.com/recipes/food-network-kitchen/baja-fish-tacos-recipe-1973620

Ingredients: 100 grams lionfish fillets (about 3.5 oz) 4 tortillas 4 teaspoons Sofrito 1/2 Hass avocado 2 lime wedges 2 tablespoons cabbage 2 teaspoons cilantro 1 teaspoon finely chopped jalapeño Canola oil Salt and pepper Guajillo chili powder to garnish

Method Brush lionfish fillets with canola oil, and season with salt and pepper.

Place lionfish skin-side down on a flat-top grill for 3 to 4 minutes, making sure to exert pressure on the fillet with a spatula.

Grill the other side for 2 minutes.

Use two tortillas for each taco.

Spread 2 teaspoons of sofrito on each taco and place the grilled fish on top.

Add the avocado in slices and season with salt and lime juice.

Top with cabbage, cilantro, and jalapeños.

Dust with guajillo chili powder and serve with more lime wedges if desired.

Source: https://www.afar.com/magazine/this-is-the-most-delicious-way-to-save-an-ocean

Makes 12 tacos

12, 3-ounce lionfish filets, skin on and pin bones removed (you can substitute with a sustainable species like yellowtail snapper in Miami if you can’t find lionfish) 1 tablespoon extra virgin olive oil 1 teaspoon of kosher salt ½ teaspoon freshly-cracked black pepper 12 corn tortillas 1 large tomato, diced 1 cup scallions cut on the bias 1 cup picked cilantro leaves Juice of one lime ¼ cup Herb Mayonnaise (recipe below) 2 ripe avocados, halved and sliced ½ cup shaved radishes 3 limes cut into wedges

Preheat an outdoor gas or charcoal grill until very hot, or put a grill pan over medium-high heat. Drizzle the lionfish filets with olive oil and season with salt and pepper. Grill skin side down for 3 minutes. Leave them alone; the filets will stick to the grill if tried to turn too soon. Once they have developed nice grill marks flip gently with a fish spatula to finish cooking for 1 minute on the other side. Remove from the grill to a platter while you warm the tortillas.

Pour 1/2 inch water into the bottom of the steamer, then line the steaming basket with a clean, heavy kitchen towel. Lay the tortillas in the basket. Fold the edges of the towel over the tortillas to cover them, set the lid in place, bring the water to a boil and let boil only for 1 minute, then turn off the fire and let stand, covered, for 15 minutes. If you wish to keep the tortillas hot for up to an hour, slip the steamer into a low oven or reheat the water periodically.

To assemble, toss the tomato, scallion, and cilantro in the lime juice. Spread the herb mayonnaise on the corn tortillas, layering each with a filet, the sliced avocado and salad mix, topping with the shaved radish. Serve with lime wedges.

Source: https://thegenuinekitchen.com/2014/09/17/recipe-these-grilled-lionfish-tacos-are-up-to-the-blue-ribbon-task/

With plenty of seasoning and lots of yummy flavors piled on top, these Blackened Lionfish Tacos deserve a permanent spot on your summer dining menu.

Ingredients:

• Lionfish fillet

• Olive oil

• Your favorite seafood rub or mix of seasonings (I used a seafood seasoning blend)

• Corn Tortillas

• Pineapple mango salsa (store bought or homemade)

• Guacamole (store bought or homemade)

• Baby radish, julienned

• Fresh cilantro

Instructions:

1. Rub your spice mix over both sides of the fish fillets, making sure to cover as much of the surface as possible.

2. Heat a cast iron skillet over high heat and add oil once hot.

3. Once the pan is hot, add the fish and cook about 4 minutes per side, until flakey and cooked through. (Side note: be careful not to flip the fish too soon or it may stick to the pan).

4. Cut the cooked fish into slices, or small pieces.

5. Heat a nonstick skillet on low and add your corn tortilla for 1-2 minutes or until the tortilla is warm and has begun to brown.

6. To assemble the tacos, add the cooked fish to the warmed tortilla.

7. Top with salsa, guacamole, and radish. Garnish with cilantro.

8. Serve immediately.

Ingredients:

1/2 head savoy cabbage, finely shredded

5 radishes, thinly sliced

1 roma tomato, cut into 1/8 inch wedges

1/4 cup cilantro, leaves picked

1/4 cup red onion, julienne sliced

3 limes cut into wedges

Chipotle chili crema

1 cup sour cream

1 cup low fat mayonnaise

3 chipotle chilis in adobo

3 tbsp adobo sauce

1/2 lime, juiced

Kosher salt and white pepper, to taste

Directions:

1. Put all ingredients into a food processor or blender and process until smooth. Season with salt and white pepper and refrigerate covered until ready to use.

Fried Lionfish

2 lbs Lionfish, cut into 1 oz pieces

2 cups all-purpose flour

2 tbsp kosher salt

1 tsp ground white pepper

4 eggs, beaten

1/4 cup whole milk

2 cups panko bread crumbs

Vegetable oil, for frying

Grilled corn tortillas

Directions:

1. In three mixing bowls set up breading station by having 1st bowl filled with flour seasoned with salt and pepper, 2nd bowl with eggs and milk mixed together, and 3rd panko bread crumbs.

2. Bread Lionfish by dredging the fish with flour, followed by eggs, then finally panko. Deep fry in 375 degree F oil until cooked through and golden brown. Drain on paper towels until cool enough to handle.

3. Assemble tacos as desired.

Ingredients: For the Batter 1 cup Cornstarch 1 cup All-purpose Flour 1 pinch of Baking Soda 1 pinch of Baking Powder 1 teaspoon Creole Seasoning 1 bottle of Light Beer For the Chipotle Slaw 1 cup Blue Plate Mayonnaise 1 Chipotle Pepper in Adobo 1 tablespoon Adobo Sauce 2 tablespoons Fresh Lime Juice 1 teaspoon Creole Seasoning 1 pinch of Salt 1 pinch of Pepper 2 cups Shredded Cabbage 1/2 cup Finely sliced Red Pepper 1/2 cup Chopped Green Onions 1/4 cup Finely chopped Cilantro For the Fish 1/2 pound Speckled Trout, cut into three inch pieces 2 teaspoons Creole Seasoning

Directions:

For the Batter Mix the dry ingredients in a mixing bowl and mix in beer. Add a handful of ice and stir. Let sit until ice is melted.

For the Chipotle Slaw Blend ingredients with a hand mixer until mixed thoroughly.

Mix ingredients together and then pour Chipotle Dressing on slaw and toss through.

For the Fish Sprinkle fish with creole seasoning and then dip into batter.

Place fish separately in hot oil and deep fry, moving back and forth, for 2-3 minutes.

Place on paper towels to blot extra oil.

Brown white corn tortillas in a hot iron skillet.

To Assemble:

Place slaw on corn tortillas, then one or two pieces of fish.

Fish Tacos can be garnished with avocados, tomatoes, chopped green onions and diced cilantro.

Source: https://www.thedailymeal.com/recipes/gw-fins-tempora-fried-lionfish-tacos-recipe-recipe

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