Lionfish Recipes - Lionfish Community

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.