How to cook lionfish: Recipes from the Web

Lionfish escabeche is great for a summer lunch.

Lionfish escabeche is great for a summer lunch.

“The Lionfish Cookbook,” by David Stone and Lad Akins, offers scores of ways to prepare lionfish.

“The Lionfish Cookbook,” by David Stone and Lad Akins, offers scores of ways to prepare lionfish.

Lionfish are a menace in the ocean but a wonderful addition to seafood cuisine. There is a book devoted to recipes, “The Lionfish Cookbook,” by David Stone and Lad Akins, that not only offers scores of ways to prepare them but also helps conserve the ocean. Proceeds go to REEF, an organization of divers and marine reseachers committed to ocean conservation. To buy the book, visit www.reef.org/catalog/cookbook.

RANEY'S (DRY PIRATE) LIONFISH

Ingredients

1 egg

¼ cup milk

2 tablespoons of mayonnaise

2 tablespoons yellow mustard

Zatarains Seasoned Fish Fry (or Crispy Southern, Louisiana Fish Fry, Drake’s or any other brand of coating you like)

Lionfish fillets

Directions

Wear heavy-duty mechanic’s gloves and be careful!

1 With heavy kitchen scissors, trim off all fins — dorsal, anal, pectoral and tail — at their base, then fillet the fish as you would any bottom fish.

2 After skinning the fish, cut out the rib cage, leaving a fillet, boneless and skinless.

3 Combine first four ingredients; whisk until frothy.

4 Soak fillets until wet on both sides, then coat both sides of the fillets in the coating until completely dry.

5 Fry in vegetable oil at 250-300 degrees for 4-5 minutes.

6 Serve with fries, grits, cheese grits, peas and rice, macaroni and cheese or Southern Louisiana-style with white beans and rice.

For Florida-style coating, use Dixie Darling cracker meal with salt and pepper added to taste.

Courtesy of photographer Shane Pinder’s blog, which has many recipes for lionfish: shanepinder.com/blog/2009/09/09/how-to-cook-lionfish

LION FISH ESCABECHE

Ingredients

½ cup all-purpose flour

Kosher salt and freshly ground black pepper

4 3-ounce skin-on fish fillets, cut 1-inch thick

2 tablespoons canola oil

1 carrot, thinly sliced

½ small red onion, thinly sliced

½ red bell pepper, thinly sliced

½ cup sherry vinegar

1 tablespoon agave nectar

2 teaspoons mustard seeds, toasted

1 bay leaf

1 fresh thyme sprig

2 cups diced ripe avocado

2 tablespoons extra-virgin olive oil

Fresh cilantro leaves

Directions

1 Combine the flour, 1 teaspoon salt, and ½ teaspoon pepper on a plate. Dredge the fish fillets in the seasoned flour, tapping off the excess.

2 Place a large skillet over high heat and coat with the vegetable oil. Lay the fish fillets in the pan and cook for 5 to 6 minutes. You want a good sear, so don’t move the fish around.

3 Turn the fillets over and sear the other side for another 2 minutes until just about cooked through. Remove the fillets to an 8-by-8-inch baking dish.

4 Scatter the carrot, onion and pepper on top of the fish and set aside.

5 Place a small pot over medium heat and add the vinegar, ¼ cup of water, agave, mustard seed, bay leaf, thyme and remaining teaspoon of salt. When it reaches a boil, pour the marinade over the fish and cover with plastic wrap.

6 Marinate at room temperature for at least 1 hour or up to overnight in the refrigerator. (If chilling, bring to room temperature before serving.)

7 To serve, discard the thyme sprig and bay leaf; divide the fish among 4 small plates and spoon the vegetables and their marinade on top; scatter some chunks of avocado on top. Drizzle with olive oil and garnish with cilantro leaves.

globalgreentravel.com

© 2012 marconews.com. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.

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