Sunday, May 26, 2024
HomeEatLionfish Recipes to Try: Caribbean Style!

Lionfish Recipes to Try: Caribbean Style!

You know you want it...

Mocka Jumbies and Rum...

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This year in the Caribbean we have been trying to catch as many Lionfish as possible. This is a beautiful looking fish, but it is invasive and venomous and a danger to our marine life.

The spines are venomous and when removed the lionfish is not only OK to eat but extremely delicious and a healthy choice as it is high in Omega 3 Fatty Acids and low in Saturated Fats and metals.

Martha Wilkin Gilkes and I went on a Lionfish hunt. Only caught one, but a mature female Lionfish can produce around 30,000 eggs every three or four days and they live for 30 years and have no known predators.

There are many recipes for Lionfish and several cookbooks available.

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Capt. Jan Robinson and her prized Lionfish Catch!
Capt. Jan Robinson and her prized Lionfish Catch!



Prep time: 5 minutes (after removing the 18 venomous spines)
Serves: 2 depending on size of fish

Prepared and fileted lionfish
1 tsp. Olive oil
Pat of butter
Salt and pepper
Fresh lemon

Heat pan with oil and butter. Sprinkle salt and pepper on lionfish; add to hot pan. Cook 1 minute, turn, and cook another minute or until white flesh is opaque.

Remove from pan; squeeze a little fresh lemon juice over lionfish and serve. Delicious and nutritious!

Lionfish plated and ready to eat
Lionfish plated and ready to eat


Prep time: 10 minutes (after removing the 18 venomous spines)
Marinating time: up to 2 hours (minimum 30 minutes)

1 lb. Lionfish filets, cubed
1 white onion, finely diced
1 Jalapeño, seeded and minced
Handful chopped cilantro
1-1/2 cups fresh lime juice
2 red tomatoes, seeded and diced
Few dashes of Tabasco, to taste
Sea Salt and Freshly ground black pepper, to taste

Combine lionfish, onions, cilantro, and jalapeño. Cover with lime juice and let it chill at least 30 minutes or up to 2 hours in the refrigerator. Just prior to serving, drain the ceviche and add the tomatoes, Tabasco, salt and pepper.



Prep time: 10 minutes (after removing the 18 venomous spines)
Cooking time: 20 minutes. Serves: 4

2 lbs. prepared lionfish, diced
4 tsp. coconut oil
2 tsp. butter
2 Tbsp. olive oil
1 onion, diced
1 Tbsp. minced garlic
1 tsp. minced fresh gingerroot
1 bell pepper, diced
1 zucchini, diced
1 Tbsp. curry powder
1 tsp cumin
1 tsp. turmeric
1 tsp. coriander
½ tsp. cayenne
1 Tbsp. water
2 tomatoes, diced and seeded
1 cup plain yogurt
2 Tbsp. fresh chopped cilantro
Salt and pepper

Season the lionfish with salt and pepper. Heat the oil in in a large skillet over medium high heat; add the seasoned lionfish and cook a few minutes until opaque and cooked through; remove to a heated plate and set aside.

Add oil, then reduce the heat under the skillet to medium-high; add the onion, garlic, zucchini, bell pepper, and ginger and cook and stir until the onion turns translucent, about 6 minutes. Stir the curry powder, cumin, turmeric, coriander, cayenne, and 1 tablespoon of water into the onion mixture; allow to heat together for about 2 minutes while stirring. Mix the tomatoes, yogurt, cilantro, salt and pepper into the mixture. Add 1/2 cup water; bring to a boil, then turn down to a simmer for a couple of minutes. Add the Lionfish to the skillet and mix into the sauce. Serve over white rice

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Capt. Jan Robinson
Capt. Jan Robinsonhttp://www.shiptoshoreinc.com/
Capt. Jan Robinson’s Ship to Shore Cookbook Collection is available at your local marine or bookstore. Visit www.shiptoshoreINC.com email CapJan@aol.com Tel: 704-277-6521. Don’t miss the new cookbook added to Jan’s collection: DINING ON DECK

So Caribbean you can almost taste the rum...

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