You’ll find a new appreciation for the venomous fish with these lionfish recipes.
Not only is this exotic fish beautiful to look at, it’s delicious to eat!
This invasive species is currently taking over coastal and south Atlantic waters, but you can help control their population with these tasty recipes.
If you aren’t sure about filleting the fish and avoiding the spines, here’s a video that talks you through it.
- 1/2 cupvegetable oil
- 8wonton wrappers
- 1/4 cupwasabi mayonnaise
- 2 tablespoonssweet soy sauce
- 2 tablespoonssweet Thai chili sauce
- 1 tablespoonsoy sauce
- 8lionfish fillets
- 1 cupseaweed salad (available at Asian markets)
- Place oil in small frying pan and heat until hot.
- Add one wonton wrapper in pan at a time.
- Cook briefly until it starts to bubble, about 10 seconds.
- Turn over and cook another 10 seconds.
- Remove and drain on paper towel.
- Put wasabi mayonnaise into a squeeze bottle and set aside.
- Combine sweet soy sauce, sweet chili sauce and soy sauce in a bowl and set aside.
- Spray large skillet with nonstick cooking spray.
- Cook lionfish fillets in skillet over medium-high heat for 2 to 3 minutes until flaky and tender.
- Cut or flake lionfish into small pieces.
- Toss lionfish in soy sauce mixture.
- Place lionfish on wonton wrappers, top with seaweed salad and drizzle with wasabi mayonnaise. Serve hot.
Blackened Lionfish with Potato Salad
- 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
- 2 celery stalks, diced
- 2 hard-boiled eggs, diced
- 2 russet potatoes, diced and cooked until tender
- 1/8 onion, diced
- 1/4 cup mayonnaise
- 2 tablespoons sweet relish
- 2 teaspoons deli mustard
- 2 teaspoons distilled white vinegar
- 1 teaspoon dried dill weed
- 1 teaspoon ground black pepper
- Juice of 1/2 lemon
- Kosher salt, to taste
- 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.
- Combine the celery, eggs, potatoes and onions in a large mixing bowl.
- Mix together the mayonnaise, relish, mustard, vinegar, dill weed, black pepper, lemon juice and salt in a separate bowl, and then pour over the potatoes and toss to combine.
- Taste and adjust the seasoning, if necessary.
- To serve, transfer the fish to plates, drizzling the melted butter on top. Scoop some potato salad alongside and enjoy.
Fluffy Battered Lionfish
- 4 fillets lionfish
- 2 eggs
- 1 1/2 cups pancake mix
- 1 lemon pepper
- 2 cups milk
- 1 cup mayonnaise
- 1/2 cup hot sauce
- Salt and pepper to taste
- Fresh cilantro to taste
- Prepare the fish by lightly washing and patting dry.
- Take pancake mix, lemon pepper, milk and egg and mix together.
- Dip the lionfish with slits cut on the side in the batter then deep fry.
- Make a dipping sauce out of mayonnaise, hot sauce, salt, pepper, and finely chopped fresh cilantro.
- Serve with fried shoestring potatoes, cole slaw, and a slice of lime.