Lionfish Recipes - Save the reefs by eating more lionfish.Welcome to the fascinating world of lionfish cuisine with this Lionfish Escabeche recipe! 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. We invite you to join the movement and discover the wonders of cooking with lionfish.

Lionfish Escabeche

– 1 pound lionfish filets, skinned and deboned
– Salt and pepper to taste
– All-purpose flour, for dusting
– Vegetable oil, for frying
– 1 red bell pepper, thinly sliced
– 1 yellow bell pepper, thinly sliced
– 1 medium onion, thinly sliced
– 3 cloves garlic, minced
– 1 cup white vinegar
– 1/2 cup water
– 2 tablespoons granulated sugar
– 1 bay leaf
– 1 teaspoon whole black peppercorns
– 1/2 teaspoon dried oregano
– Fresh cilantro, for garnish
– Sliced lemon or lime wedges, for serving


1. Cut the lionfish fillets into smaller, manageable pieces and season them with salt and pepper.

2. Dust the lionfish pieces lightly with all-purpose flour, shaking off any excess.

3. Heat vegetable oil in a large skillet or frying pan over medium-high heat.

4. Once the oil is hot, carefully place the lionfish pieces in the skillet. Fry them for about 2-3 minutes on each side until they are golden brown and crispy. Adjust the cooking time based on the thickness of the filets. Cook in batches if needed. Remove the fried lionfish from the skillet and set aside on paper towels to drain excess oil.

5. In the same skillet, remove most of the oil, leaving behind about 1-2 tablespoons.

6. Add the sliced bell peppers, onion, and minced garlic to the skillet. Sauté them over medium heat for about 5 minutes until they are slightly softened.

7. In a separate saucepan, combine the white vinegar, water, granulated sugar, bay leaf, whole black peppercorns, and dried oregano. Bring the mixture to a boil over medium heat. Stir to dissolve the sugar.

8. Once the mixture reaches a boil, reduce the heat to low and let it simmer for about 5 minutes to allow the flavors to meld together.

9. Pour the hot vinegar mixture over the sautéed vegetables in the skillet. Stir well to combine.

10. Gently add the fried lionfish pieces to the skillet, making sure they are fully immersed in the vinegar mixture. If needed, you can transfer the mixture to a larger container.

11. Cover the skillet or container and let the lionfish escabeche marinate in the refrigerator for at least 4 hours or preferably overnight. This allows the flavors to develop.

12. Prior to serving, remove the lionfish escabeche from the refrigerator and let it come to room temperature.

13. Garnish with fresh cilantro and serve with sliced lemon or lime wedges on the side.

Enjoy your flavorful Lionfish Escabeche!

Note: Lionfish have venomous spines, so it’s important to handle them with caution. Make sure to remove the venomous spines or entrust this task to an experienced fishmonger before preparing the escabeche.

We encourage you to embrace your inner chef and feel free to alter this Lionfish Escabeche recipe 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.

Check out more Lionfish Recipes and start eating healthier – Click Here!

Or check out the Cook Lionfish cookbook here!

Author: scott