How to cook lionfish

by Shane Pinder on September 9, 2009

Here are a few recipes from around the web to get you started.

  • Braised Lionfish in Szechuan Hot Bean Sauce posted by littleleemur on the scubamagazine.net forums.

Ingredients:

1 Lionfish (Scaled & cleaned)

A:
1 Tablespoon hot bean paste
1 Tablespoon scallion, chopped
1 Tablespoon ginger root, chopped/grated
1 Tablespoon garlic clove, pressed

B:
1 Tablespoon soy sauce
1/2 Tablespoon sugar
1/2 Tablespoon white vinegar
1/2 Teaspoon salt
1 1/2 cups water

C:
1 Tablespoon cornstarch
2 Tablespoon water

3 Tablespoon scallion/cilantro for garnish

::

* Make diagonal cuts along spine of fish is cooking whole or along skin-side of fillets to allow sauce to permeate fish.
* Lightly fry fish in oil until just undercooked. Remove and set aside on paper towels to drain.
* Saute ingredients in list A until fragrant.
* Add fish back to pan along with ingredient list B.
* Turn heat down to simmer, cover pan and cook for total 4-mins for filets or approximately total 8-mins (4-mins each side) side for whole fish.

* Transfer fish to plate, leaving sauce in pan.
* Mix ingredient list C: together before adding to pan to thicken sauce. Salt & pepper to taste.
* Pour thickened sauce over fish and garnish with scallions/cilantro.

  • Randy’s (Dry Pirate) Lionfish Recipe by 1bluemarlin on Abaco’s Community Message Board Forum

Wear Heavy Duty Mechanics Gloves and be careful!!!
With heavy kitchen scissors trim off all fins, Dorsal, Anal, Pectoral and Tail at their base. then Fillet the fish as you would any other bottom fish. Once skinned cut out rib-cage leaving a bite sized fillet (depending on size of fish) boneless and skinless.

Batter for dredge.

Dredge: 1 egg, 1/4 cup milk, 2 tbsp Mayo, 2 tbsp yellow mustard whisk to frothy. Soak Fillets until wet both sides.

Batter: Zatarains Seasoned Fish Fry…or Crispy Southern, or Louisiana Fish Fry, or Drakes, or any other brand you like.

Florida Style would be Dixie Darling Cracker meal with salt and Pepper added to taste.

Coat both sides till completely dry. Fry in Vegetable oil at 250-300 degrees for 4-5 min. Serve with Fries or Grits or Cheese Grits or Peas N Rice or Mac n Cheese or S Louisiana Style with white beans & rice. Enjoy!

  • Fried, Bahamian Style by ONESPEED on scubaboard.com forums

Lionfish meat

Oil

Flour

Cornstarch

Lime wedges

Favorite dip

Prepare the fish by lightly washing/lightly scoring and patting dry.

Prepare Bahamian style marinade of lime juice, sour orange juice, garlic, goat pepper, salt and pepper

Prepare the fish by lightly washing and patting dry.

Heat oil.

Coat fish in flour and cornstarch mix.

Fry fish until lightly golden.

Serve with favorite dip and lime wedges.

  • Tempura Lion Fish by ONESPEED on scubaboard.com forums

Lionfish meat

Ginger

Garlic

Mirin

Salt

Rice vinegar

Favorite tempura batter

Prepare the fish by lightly washing and patting dry.

Prepare the marinade which includes a mixture of fresh ginger, garlic, mirin, salt and rice vinegar.

Marinate as per your time allowance but up to 1 day

Make tempura batter (as per your favorite recipe)

Heat oil.

Dredge fillet in flour and dip in batter.

Fry until lightly golden. Serve with favorite oriental sauce.

  • Seared, Greek Style by ONESPEED on scubaboard.com forums

Lionfish meat

Garlic

Lemon Juice

Olive oil

Fresh ground pepper

Kosher salt

Oregano

Prepare the fish by lightly washing and patting dry.

Prepare the marinade, a mixture of garlic, lemon juice, olive oil, freshly ground pepper, kosher salt and oregano.

Marinate as per your time allowance but up to 1 day

Heat cast iron pan to smoking hot (no additional oil is needed)

Place fillet on hot pan. Sear until brown, flip and cook other side.

Serve with lemon.

Please add  any lionfish recipes that you want to share as comments to this post.

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Related posts:

  1. Lionfish in The Bahamas

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