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3 Delicious Ways to Prepare Lionfish

3 Delicious Ways to Prepare Lionfish

Written by Leisure Pro Staff
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Published on February 22, 2015

Lionfish is becoming an epidemic in the Caribbean and parts of the tropical Atlantic, with sightings moving ever further up the eastern shore of the US. There is a complex web of issues that make the lionfish a considerable threat to the reefs and marine life of regions in which they do not naturally inhabit, including a propensity to eat anything in sight, even fish more than twice their own size, and a quick rate of reproduction and growth, allowing them to take over and decimate a ref ecosystem before anyone knew what was happening. For these reasons, many countries and states in the affected areas (primarily Florida) have declared open season on any and all lionfish, with little or no regulation on “seasons” or catch sizes.

There is a silver lining to this seeming carnage, however: lionfish happens to be a delicate and impressive fish to serve for virtually any meal of the day. One of the trickiest parts about preparing lionfish is deboning the fish and removing the venomous spines without spearing yourself — a feat which is rather easy with a steady hand. Once you’ve removed all the bones, this fish can be used in a variety of white fish recipes.

Lionfish Tacos

Fish tacos are one of the most healthful, easy ways to prepare lionfish. First, season the fish by placing it in a bowl and sprinkling lime, garlic powder, cumin, chili powder and a tablespoon of olive oil over it. Let the fish marinate for 15 minutes. In a large skillet, sauté the fish until it becomes opaque and is firm to the touch. You can also cook it on a grill pan to get a nice charred flavor. Serve over warm tortillas. Garnish with shredded cabbage, pico de gallo and sour cream. Lionfish tacos taste great with a cold beer, crisp sauvignon blanc or a refreshing club soda.

Lionfish and Chips

This recipe one of the easiest ways to prepare lionfish, you could make it right down at the dock, and cook it on a hot plate. Place two lionfish fillets in a paper sandwich bag, and add one cup cornmeal and one-half cup flour. Season with salt, pepper and Cajun seasoning. Shake the bag, and remove the fillets. Heat two cups peanut oil in a deep cast iron pan or Dutch oven. Fry the fillets for a few minutes on each side until the fish turn a golden brown. To make chips, cut two potatoes into long strips. Line them on a baking sheet, and pop into a 350F oven for 30 minutes. Season with salt and pepper, and enjoy!

Lionfish Ceviche

Cut the lionfish fillets into chunks and place in a medium-sized bowl. Squeeze eight limes over the fish. Let the fish marinade in the lime juice for several hours, up to one day. Chop one tomato, one-half of an onion and one jalapeno. Add a handful of chopped cilantro and one tablespoon olive oil to the vegetables. Drain the excess lime juice from the fish and toss with the vegetable mixture.

Leisure Pro Staff

Leisure Pro Staff

Marketing Director for LeisurePro