Lionfish have been in the South Pacific and been a food source there for hundreds of years, but it is only recently that we have seen or heard of them in the Caribbean.
Divers in the Virgin Islands are diligently looking for the Lionfish and catching them to help reduce the impact of this fish. They spawn several times a year and produce egg sacs with thousands of eggs. Lionfish eat everything that moves and have few enemies. The live ones apparently go to Coral World and the dead ones to UVI.
As per the NOAA.gov website “approximately 27 percent of mature lionfish will have to be removed monthly for one year to reduce its population growth rate to zero.” So we say… “Dig in!” and everybody do your part. It’s time for everyone to get a hankerin’ for lionfish.
I’m told the taste compares to grouper. I have not cooked or tasted Lionfish, but believe the following recipe will work.
GRILLED SOUTH PACIFIC LIONFISH
Be careful with lionfish as they do have venom in their spines.
- Prepare the lionfish and cut into fillets.
- Marinate with limejuice and salt for a couple of minutes.
- Prepare a hot grill then flash grill the fish. Or heat a iron skillet, add a little oil and cook quickly on each side.
Capt. Jan Robinson holds certificates from the Culinary Institute of America, The Ritz Cooking School, and the Cordon Bleu. Her Ship to Shore Cookbook Collection is available at your local marine or bookstore. Or visitÂ www.shiptoshoreINC.com, emailÂ [email protected]Â or call 1-800-338-6072 and mention All at Sea to receive a discount.