Lionfish Recipes Dishes, Tacos, Nachos, BBQ & More!
Welcome to the fascinating world of lionfish cuisine! In recent years, this invasive species has made quite a splash, posing a threat to marine ecosystems across various regions. However, rather than being discouraged by their presence, many communities have decided to turn this ecological challenge into an opportunity to explore a unique and delicious culinary experience. Today, we invite you to join the movement and discover the wonders of cooking with lionfish.
Lionfish, with their vibrant colors and elegant fins, are native to the Indo-Pacific but have found their way into the waters of the Caribbean, Gulf of Mexico, and parts of the Atlantic. Their voracious appetite and rapid reproductive rate have disrupted native marine species, making them a serious concern for environmentalists and fishermen alike. However, through sustainable fishing and responsible consumption, we can help mitigate their impact while indulging in their delectable flavors.
By incorporating lionfish into our culinary repertoire, we not only reduce their numbers in affected ecosystems but also get to savor a firm, white flesh with a delicate flavor. The meat of the lionfish is often compared to snapper or grouper, making it incredibly versatile for a wide range of recipes. From mouthwatering ceviche to pan-seared filets, the options are plentiful and adaptable to suit individual tastes.
We encourage you to embrace your inner chef and feel free to alter the recipes we provide according to your preferences. Experiment with different herbs, spices, and ingredients to create a personalized lionfish dish that excites your taste buds. Whether you prefer a touch of citrus or a hint of heat, the lionfish’s mild taste will serve as an excellent canvas for your culinary creativity.
Not only does cooking with lionfish allow us to support local communities and preserve fragile marine ecosystems, but it also introduces a delightful new addition to our dining experiences. So, without further ado, let’s dive into the world of lionfish cuisine and embark on a culinary adventure like no other!
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
Mix together all dry ingredients. Pat onto fillets. Melt butter in a frying pan. Cook fish 2-3 minutes.
Lionfish Romesco Stew
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)
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.
- 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.
- In a large saute pan heat olive oil and cook one large chopped onion until translucent.
- Add a bag of baby spinach and top with lionfish filets, close together.
- Top with salsa.
- Add chopped Kalamata olives and top with fresh grated parmesan cheese.
- Cover and let cook on medium heat for 8-10 minutes until the fish is flaky.
Grace Creamy Baked Lionfish
Ingredients / Ingredientes
1 1lb Lion Fish 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 / Preparación
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. Foil aluminum foil. Place in baking sheet and bake at 350 degrees for 15 – 20 mins. Serve hot with Grace Coconut White Rice or potatoes.
(optional- wash fish with Grace White Vinegar)
Lion Fish Fillet can be substituted for Fish Fillet of your choice.
Baked BBQ Lionfish
- 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
- In a bowl combine fish, chive, chadon beni, garlic, ginger, salt and black pepper.
- Cover and let marinate in refrigerator for 2 hours.
- Preheat oven to 350°F.
- Coat both sides of fish with bbq sauce and place on a greased baking sheet.
- Bake uncovered for 20-25 minutes.
Linguine with Lionfish Sauce
400 grams linguine pasta
1 large lionfish, cleaned and filleted
2 tbsp extra virgin olive oil
3 ripe tomatoes
3 tbsp brandy
parsley, salt, pepper, and your favorite Italian herbs to taste
Begin cooking the linguine in boiling water.
Saute 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.
Poached Eggs with Lionfish
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
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.
Lionfish with Avocado Salsa
1 tomato, diced
1 avocado, cubed
1 onion, diced
4 limes, juiced
½ cup cilantro
1 jalapeno pepper, seeded and diced
2 tsp. salt
8 lionfish fillets
Juice of 2 limes
½ tsp. pepper
2 tsp. garlic powder
2 tbsp. olive oil
Combine tomato, avocado, onion, lime juice, cilantro, jalapeno pepper and 1 tsp. salt in a bowl. Set aside.
Squeeze the juice of two limes over lionfish. Season lionfish with 1 tsp. salt, pepper and garlic powder.
Heat oil in pan. Cook fish for 2 minutes per side until golden. Transfer to serving dish and spoon avocado salsa over fish.
Lionfish in an Italian Tomato Sauce
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
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.
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.
Jamaican Fried Lionfish
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
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.
Hawaiian Lionfish Recipe
8 Motts Channel Seafood lionfish filets
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
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 filets. Bake until the fish flakes easily with a fork, about 40 minutes.
2 fillets lionfish
1 cup flour
1 beaten egg
1 cup breadcrumbs
fresh herbs, salt, and pepper to taste
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.
Hit with a quick squirt of fresh lemon juice, and serve.
Seared Lionfish with Tropical Fruit Chutney
6oz Lionﬁsh ﬁllets, seared with salt and pepper, cooked until just done
4 cups Tropical fruit
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
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
Saute the onion and garlic over medium heat with the salt until cooked but not coloured.
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!
Lionfish with Mango Sweet Pepper 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
- 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
- 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).
- 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.
- Coat the grates of a grill with nonstick grill spray and prepare the grill for medium-high heat.
- Remove the fish from the marinade and discard the marinade.
- 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.
Beer-Battered Lionfish with Dill Tartar Sauce
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
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.
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
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!
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.
Grilled Blackened Lionfish
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
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.
Transfer the fish to plates.
Drizzle the melted butter on top.
Castaway’s Wreck Diver Lionfish
Castaway’s Wreck Diver-style Lionfish Recipe
Courtesy of Erin Spencer and Castaway Waterfront Restaurant and Sushi Bar in Marathon Key, Florida
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.
Butter Baked Lionfish
Servings: 2 servings
16 oz lionfish Filets or other white fish
4 oz butter cut into small cubes
¼ spanish onion sliced
½ yellow squash sliced thin
½ zucchini sliced thin
1 carrot cut into ¼ inch sticks (like you would use for garnish with chicken wings)
2 key limes
Salt and Pepper to taste
Aluminum foil for cooking fish in
To clean the lionfish use heavy rubber gloves and kitchen scissors to trim off all lionfish fins at their base. Once the fins are removed, you can filet the lionfish like any other bottom fish. Caution: The venom can stay active for months even if frozen. Take great care removing the spines. It only will go inert once exposed to cooking temperatures.
Tear off 2 pieces of foil large enough to place fish filets in.
Turn on barbecue grill to preheat 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 Key limes over both fish filets.
Fold up foil to make sealed foil pouches and place on barbecue grille.
Close lid, and cook for approximately 7 minutes until fish filets are white throughout. Remove and serve!
Baked Parmesan Fish
16 ounces lionfish fillets
2 tablespoons milk
1⁄3 cup parmesan cheese, grated
2 tablespoons flour
1⁄2 teaspoon paprika
1⁄4 teaspoon salt
1⁄8 teaspoon pepper
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.
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.
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
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.
Fillets of Lionfish in a Potato Crust
Servings: 4 persons
4 large potatoes
4 large fillets of lionfish
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.
Broiled Lionfish with Garlic-Basil Butter Recipe
6 small lionfish fillets
2 tablespoons margarine or butter, melted
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.
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.
Spicy Lionfish Nachos
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)
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.
Cut wonton wraps into triangles and fry at 350 degrees until crisp.
Place on paper towels to drain and set aside.
Mix wasabi powder into water until dissolved.
Mix wasabi in with with creole mustard, sugar, and 1 cup mayo, then set aside.
Mix Sriracha hot sauce and 1 cup mayo well, then set aside.
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.
Lionfish Tacos DK Puerto Morelos
100 grams lionfish fillets (about 3.5 oz)
4 teaspoons Sofrito
1/2 Hass avocado
2 lime wedges
2 tablespoons cabbage
2 teaspoons cilantro
1 teaspoon finely chopped jalapeño
Salt and pepper
Guajillo chili powder to garnish
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.
Blackened Lionfish Tacos
- Lionfish filet
- 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
- Rub your spice mix over both sides of the fish filets, making sure to cover as much of the surface as possible.
- Heat a cast iron skillet over high heat and add oil once hot.
- 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).
- Cut the cooked fish into slices, or small pieces.
- 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.
- To assemble the tacos, add the cooked fish to the warmed tortilla.
- Top with salsa, guacamole, and radish. Garnish with cilantro.
- Serve immediately.
Grilled Lionfish Tacos
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.
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 Chipotle Tacos
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
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.
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
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.
GW Fins’ Tempura-fried Lionfish Tacos
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
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.
Tempura Fried Lionfish Tacos
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
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.
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.
Baja Lionfish Tacos
- 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
- 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.
- 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.
- 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.
- Halve, pit and slice the avocado. Fill the tortillas with the lionfish, avocado, slaw and salsa. Serve with lime wedges.
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