Region of Origin: The South Pacific and Indian Oceans (i.e., the Indo-Pacific region).
Habitat: Lionfish are found in almost all marine habitat types found in warm marine waters of the tropics.
Current Range: Indo-Pacific region, Atlantic Ocean’s Southeastern US coastline, the Caribbean and Gulf of Mexico.
Life Span: 6 years
People have been dumping lionfish into the Atlantic for 25 years, and these voracious invaders are also abundant in the Caribbean and Gulf of Mexico. Since lionfish are not native to Atlantic waters, they have very few predators. They feed on native reef life such as small crustaceans and fish, including important commercial fish species such as snapper and grouper. Divers hunt them, conservation organizations host fishing competitions, and lobster fishermen trap them. But we can all help lessen their impact by eating them! They are delicious. Lionfish have a buttery mild flavor, and most flaky meat that allows these Omega-3 rich fish to be prepared in many exciting ways to please any palate.
8 ea Lionfish Fillets
8 ea Limes
1 ea Tomato
½ tsp Salt
2 ea Scotch Bonnet Peppers
2 Tbsp Cilantro, finely chopped
½ ea Onion
Dice fish into 1-inch pieces and place in a shallow dish.
In a small bowl, juice the 8 limes.
Add the lime juice to fish and marinate 1 ½ hours.
Dice the onions, tomatoes, and scotch bonnet peppers, and add to fish mixture.
Stir in salt and cilantro.
Cover and place back in refrigerator for 30 minutes.
Remove from refrigerator and serve.
42 oz Lionfish Fillets, patted dry
5 tsp Capers
? cups Flour (for coating)
½ cup White Wine
5 ea Garlic Cloves, diced
¼ cup Lemon Juice, fresh squeezed
2 ½ cups Tomatoes, chopped
Garnish: Parsley, Kale, Lemon Wedge
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.
400 gram Linguine Pasta
3 ea Tomatoes, ripe, chopped
1 ea Lionfish, Large, Cleaned and Filleted
3 Tbsp Brandy
1 ea Shallot
2 Tbsp Extra Virgin Olive Oil
To Taste: Parsley, Salt, Pepper, and yourfavorite Italian Herbs
Begin cooking the linguine in boiling water
Saute the shallots and olive oil with the fillets in a pan
Deglaze the pan with the brandy
Add the tomatoes
Finish cooking the sauce by adding a ladle of pasta water from the cooked linguine
Add salt, pepper, and Itlian herbs to tast
Serve over the cooked pasta
1 Tbsp Extra Virgin Olive Oil
1 jar Salsa of choice
1 ea Onion, large, chopped
12 pcs Kalamata Olives, chopped
1 bag Baby Spinach
8 oz Lionfish Fillets
To Taste: Parmesan Cheese
In large saute pan (12"), heat olive oil
Cook onion until transluscent
Add baby spinach
Add lionfish fillets and close together
Top with bruschetta or salsa
Add chopped Kalamata olives
Top with fresh grated parmesan cheese
Cover and let cook on medium heat for 8-10 minutes until fish is flaky. Do not overcook.
4 ea Lionfish Fillets
To Taste: Feta Cheese
MARINADE: Garlic, Lemon Juice, Black Pepper, Salt, and Oregano
Marinate filets for up to 24 hours in a sealed container in the fridge
Pan fry in hot skillet, sear until brown
flip to sear the other side
Crumble feta cheese on top as an extra zingy garnish
4 ea Lionfish Fillets
1 pkg “Blackened” Seasoning
1 pkg Corn or Flour Tortillas
3 Tbsp Olive Oil
Toppings: Shredded Lettuce, Black Beans, Diced Tomatoes, Shredded Cheese, Diced Onion, Sour Cream
Season fish with “Blackened” seasoning
Sear Fillets in a hot pan coated with Olive Oil
Flip fillets to sear other side
Continue to flip fillets until well cooked
Cut fillets into bite size pieces
Place fillets in warm tortillas
Add toppings as desired
Serve with Chips, Salsa and Rice Pilaf