Ingredients:

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

Directions:

Mix together all dry ingredients. Pat onto fillets. Melt butter in a frying pan. Cook fish 2-3 minutes.

Source: https://www.cbsnews.com/news/lionfish-recipes/ 

SERVINGS: 4
INGREDIENTS
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)
DIRECTIONS
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.

Source: https://www.washingtonpost.com/recipes/lionfish-romesco-stew/11514/?utm_term=.601864c27cc9 

Ingredients:

• 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.

Directions:

1. In a large saute pan heat olive oil and cook one large chopped onion until translucent.
2. Add a bag of baby spinach and top with lionfish filets, close together.
3. Top with salsa.
4. Add chopped Kalamata olives and top with fresh grated parmesan cheese.
5. Cover and let cook on medium heat for 8-10 minutes until the fish is flaky.

Source: https://dipndive.com/blog/eating-lionfish-preparation-and-recipes.html

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.

Source: https://www.gracekennedybelize.com/RECIPES/Recipe-List/Recipe-Details/ArticleId/297/Grace-Creamy-Baked-Lion-Fish

INGREDIENTS

• 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

METHOD

1. In a bowl combine fish, chive, chadon beni, garlic, ginger, salt and black pepper.
2. Cover and let marinate in refrigerator for 2 hours.
3. Preheat oven to 350°F.
4. Coat both sides of fish with bbq sauce and place on a greased baking sheet.
5. Bake uncovered for 20-25 minutes.

Source: https://www.foodienationtt.com/single-post/2018/03/06/Oven-baked-BBQ-Lionfish-Recipe

Ingredients
400 grams linguine pasta
1 large lionfish, cleaned and filleted
1 shallot
2 tbsp extra virgin olive oil
3 ripe tomatoes
3 tbsp brandy
parsley, salt, pepper, and your favorite Italian herbs to taste
Instructions
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.

Source: https://www.infobonaire.com/recipe/linguine-with-lionfish-sauce/

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
a lime
two eggs
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.

Source: https://www.cubiclethrowdown.com/doing-my-part-lionfish-recipe/

Ingredients:

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

Directions:

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.

Source: https://www.cbsnews.com/news/lionfish-recipes/ 

Ingredients
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
Instructions
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.

Source: https://www.infobonaire.com/lionfish/lionfish-recipes/

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.

Source: https://www.leisurepro.com/blog/scuba-guides/3-delicious-ways-prepare-lionfish/

Ingredients
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
Salt
2 tbsp. ketchup
1 tsp. fish seasoning
4 tbsp. vegetable oil

Instruction
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.

Source: https://www.jamaicancookery.com/2017/05/how-to-cook-lionfish.html

Ingredients
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
Servings:
4
Instructions
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.

Source: https://mottschannelseafood.com/recipe/hawaiian-lionfish/

Ingredients
2 fillets lionfish
1 cup flour
1 beaten egg
1 cup breadcrumbs
fresh herbs, salt, and pepper to taste

Instructions
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.

Source: https://www.infobonaire.com/recipe/lionfish-milanese/

Ingredients
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
Directions
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!

Source: https://www.visitcaymanislands.com/en-us/culinary-capital/recipes

Ingredients
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

Fish:

• 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

Directions

1. 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).
2. 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.
3. Coat the grates of a grill with nonstick grill spray and prepare the grill for medium-high heat.
4. Remove the fish from the marinade and discard the marinade.
5. 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.

Source: https://www.foodnetwork.com/recipes/lionfish-with-mango-sweet-pepper-salsa-2732854

from The Lionfish Cookbook by Tricia Ferguson and Lad Akins

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.

Source: https://www.huffingtonpost.com/2014/12/16/lionfish-invasive-species-recipes_n_6296762.html 

Ingredients:

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

Directions:
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.
Serve:

Transfer the fish to plates.
Drizzle the melted butter on top.
Eat.

Source: http://onyourgrill.com/grilled-lionfish/

Castaway’s Wreck Diver-style Lionfish Recipe

Courtesy of Erin Spencer and Castaway Waterfront Restaurant and Sushi Bar in Marathon Key, Florida

Ingredients:

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.

Source: https://ocean.si.edu/conservation/invasive-species/swap-your-turkey-turkeyfish-thanksgiving

Servings: 2 servings

Ingredients
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

Instructions

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!

Source: http://scubanation.com/recipe/butter-baked-lionfish/

INGREDIENTS
16 ounces lionfish fillets
1 egg
2 tablespoons milk
BREADING
1⁄3 cup parmesan cheese, grated
2 tablespoons flour
1⁄2 teaspoon paprika
1⁄4 teaspoon salt
1⁄8 teaspoon pepper

DIRECTIONS
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.

Source: https://www.geniuskitchen.com/recipe/baked-parmesan-fish-151785

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.

Ingredients
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
Instructions
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.

Source: https://www.infobonaire.com/recipe/lionfish-risotto/

Servings: 4 persons
Ingredients
4 large potatoes
4 large fillets of lionfish
Italian herbs
Instructions
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.

Source: https://www.infobonaire.com/lionfish/lionfish-recipes/

6 small lionfish fillets
2 tablespoons margarine or butter, melted
salt
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.

Garlic-Basil Butter:

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.

Source: https://ncseagrant.ncsu.edu/mariners-menu/2010/07/broiled-lionfish-with-garlic-basil-butter/

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)

Preparation

Lionfish

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.

Wonton Nachos:

Cut wonton wraps into triangles and fry at 350 degrees until crisp.

Place on paper towels to drain and set aside.

Wasabi Drizzle:

Mix wasabi powder into water until dissolved.

Mix wasabi in with with creole mustard, sugar, and 1 cup mayo, then set aside.

Spicy Mayo:

Mix Sriracha hot sauce and 1 cup mayo well, then set aside.

Assembly:

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.

Source: https://30aeats.com/winning-lionfish-nachos/