Lionfish has a succulent white flesh and is widely considered an excellent tasting fish. Creating a viable commercial market for the Lionfish could be the solution to controlling its population in the Atlantic. In order to help that goal, we are continually adding to our list of delicious Lionfish recipes. Contact us if you have a lionfish recipe that you’d like to share. Our tutorial on how to clean and fillet a lionfish can be seen by clicking here.
Click on a recipe below to view the details...
LIONFISH BEURRE BLANC
6 Lionfish Fillets, seasoned with salt, pepper and paprika
1 tbsp olive oil
1 tbsp butter
2 shallots, chopped fine
1 cup white wine
3 tbsp lemon juice
1 tbsp heavy cream
12 tbsp cold unsalted butter, cubed
Chopped fresh parsley
Heat the olive oil and 1 tbsp butter in a sauté pan. When butter has melted add the Lionfish fillets and sauté on high for 3 minutes. Cover and remove from heat.
Combine the shallots, white wine and lemon juice in a saucepan and heat on high, cook until reduced to 2 tbsp. Add the cream and when it bubbles reduce the heat to low. Add the butter, one cube at a time while whisking and continue until mixture is fully emulsified. Season with white pepper to taste.
Pour the sauce over the fillets and garnish with fresh parsley.
2 pounds Lionfish fillets
3 tbsp melted butter
3 tbsp fresh orange juice
2 tsp grated orange zest
Preheat oven to 350. Place the Lionfish fillets in a single layer in a baking pan. Combine the butter, juice and zest and pour over fillets evenly. Sprinkle with salt, white pepper and nutmeg. Bake for 20 minutes. Garnish with orange slices.
For more recipes, check out the Reef Lionfish Cookbook