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September 2009    Download the Entire Issue (PDF) Available to the Public Vol. 35, No. 9   RSS Feed for Undercurrent Issues
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How Do You Take Your Lionfish?

from the September, 2009 issue of Undercurrent   Subscribe Now

I’ve never understood why so many dive magazines carry fish recipes. We’re supposed to be writing about diving and besides, that grouper on your plate means there’s one less on the reef to reproduce and create subjects for your camera on your next visit. Lionfish, however, are another thing, so I’m breaking my “no recipe rule” in the name of environmental protection.

Alexandra Lynch, owner of August Moon Café in Lyford Cay, has lionfish on her menu. She told the Nassau Guardian that lionfish can be cooked like any other fish - - grilled, seared, fried, steamed, or boiled. “”However, its flavor is extremely delicate so it’s best lightly cooked and not curried or stewed.”Here are a couple of her favorite methods that you can try at your own lionfish cookout.

Fried, Bahamian Style: Prepare lionfish meat by lightly washing and patting dry. Prepare a Bahamian-style marinade of lime juice, sour orange juice, garlic, goat pepper, salt and pepper; marinate the lionfish as per your time allowance but for no more than 24 hours. Heat oil in a pan. Coat fish in flour and cornstarch mix. Fry fish until lightly golden. Serve with lime wedges and a favorite dip.

Seared Lionfish, Greek Style: Prepare lionfish fillet by lightly washing and patting dry. Prepare a marinade of garlic, lemon juice, olive oil, freshly ground pepper, kosher salt and oregano. Marinate as per your time allowance but no more than 24 hours. Heat a cast-iron pan to smoking hot (no additional oil is needed). Place fillet on hot pan. Sear until brown, flip and cook on the other side. Serve with lemon.

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