Eat Lionfish! The Recipe Book

EAT LION FISH!

THE RECIPE BOOK

EAT LION FISH!

THE RECIPE BOOK

Acknowledgements

This recipe book is a labor of love and the product of the tremendous degree of awareness of several people, recognizing that lionfish pose a threat to marine ecosystems. Their response has been to turn this invasive fish into gastronomic delights for our enjoyment.

To each and every one of you, thank you for the kind way in which, at the request of “Can I have your recipe?”, you answered positively and promptly. These people are:

1. Chef Cedric Taquin – recreational fisher, owner and chef of the Restaurant MenTa in Hatillo.

2. Rafael Muller – recreational fisher and iguana hunter with the Iguana Hunters group.

3. Robert Long – commercial fisher of Cabo Rojo.

4. Willie Vargas García – commercial fisher of Guánica and a cook for the love of cooking.

5. Víctor “Pucho” Oliver Blas – teacher, artist (painter), photographer and recreational fisher.

6. María de L. Plaza Delestre – assistant professor in the Food Science and Technology Program at the University of Puerto Rico, Mayagüez Campus.

7. Alana Jannette Toro Ramos – biologist, practices ecological agriculture, cooks with agroecological and chemical-free products.

8. Wilmer Montalvo y Michelle Meléndez Sánchez – chefs and owners of Kalamata Hostelería from Cabo Rojo.

9. Gilberto Valentín – professor of culinary arts at Universal Technology College of Puerto Rico (UNITEC).

10. Chef Giovanna Huyke – Puerto Rican chef and television personality.

11. Chef Jennifer Daubon – chef from Culebra.

12. Jennifer Ávila – lover of the sea and cooking.

13. Chef René Ñeco – instructor at José A. Santana International School of Hospitality and Culinary Arts.

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Credits

© 2023

Compilation and conceptualization by: Jannette Ramos García

Editing by: Cristina D. Olán Martínez and Stephanie Díaz Pérez

Graphic design, cover design, illustration, and layout by: Daniel Irizarri Oquendo

Photos by: Jannette Ramos García, Oliver Bencosme Palmer, Cedric Taquin, Rafael Muller, Víctor “Pucho” Oliver Blas, Jennifer Ávila, María Plaza, Wilmer Montalvo y Michelle Meléndez Sánchez.

English translation by: Stephanie Díaz Pérez

Collaborators from the University of Puerto Rico Sea Grant Program

Director: Ruperto Chaparro Serrano

Outreach Director: René F. Esteves Amador

Communications Coordinator: Stephanie Díaz Pérez

Education Specialist: Delmis del C. Alicea Segarra

Information Specialist: Clarisabeth K. López Rodríguez

Graphic Artist: Oliver Bencosme Palmer

Print Chief: Raúl Omar Ortiz Arroyo

Publication number UPRSG-G-324

ISBN: 978-1-951717-04-9

Introduction

The natural habitat of the colorful lionfish is in the warm waters of the Indian Ocean and the Pacific Ocean, so for us in the Atlantic, the lionfish was practically an unknown species. We only recognized it from photos or from seeing it on film, or perhaps in an aquarium. In addition, we knew that its market value fluctuated in the hundreds of dollars and that it was highly coveted by aquarists because of its colorful fins.

However, our ignorance of the lionfish changed after the first sighting in U.S. waters. This occurred in 1985 at Dania Beach, Florida, when a crab fisher named Richard Nielsen caught one. Ten years after Richard Nielsen caught the first one, a group of divers observed a school of lionfish off the state’s coast. Lionfish are now established along the southeastern coast of the United States, in the Caribbean Sea and in much of the Gulf of Mexico and are predicted to reach South American waters in the next few years.

In Puerto Rico, lionfish were detected in the waters south of Vieques during 2008. It wasn’t long before other specimens of this species were identified around the main island. From then on, sightings became increasingly frequent along the length and width of our coasts.

It was then that panic set in. An aggressive campaign communicating the danger of its spines led people to fear the lionfish. “It’s the most poisonous fish there is! If you see it, don’t touch it!” was heard among many people. Fear among the public became apparent and it was even said that its venom was lethal. However, after the frenzy had passed, the correct information began to flow. We learned that it is a fish that can affect the abundance of fish in the areas they have invaded because they are very voracious. It eats the juveniles of parrotfish, mutton snappers and groupers, among other fish. In addition, it feeds on juvenile invertebrates such as lobsters and crabs. We also learned that the venom is only in three groups of spines on its body: dorsal, anal, and pelvic. Once they are cut off, it is harmless. In addition, lionfish have no biological controls in the Atlantic Ocean, the Gulf of Mexico, or the Caribbean Sea; that is, they have no predators in this part of the world and worse, a pair and its offspring can produce billions of eggs in a year. Their rapid and numerous reproduction has turned them into a plague impossible to eradicate... but not to contain.

Due to the aforementioned reasons, the lionfish is here to stay in our waters. It is an unwanted and potentially harmful inhabitant of marine ecosystems. However, we have a very simple way to combat its proliferation and that is to eat it. For that reason, the Sea Grant Program, through its Eat Lionfish! campaign, has compiled a group of recipes with the help of fishers, chefs and community members who enjoy cooking as well as eating fresh seafood. To them, thank you for your time and for kindly sharing the recipes with the public.

Lionfish meat is soft, white, and rich in Omega 3. It also has a delicate flavor and is easy to prepare in a variety of recipes. A 7- to 8-inch lionfish produces enough meat to satisfy any foodie. You should not be discouraged if you cannot compare it to the size of perhaps a snapper or a grouper. There are plenty of options for preparing lionfish of any size.

The recipes below are simple and made with readily available ingredients. We hope to awaken your interest in tasting the delicious lionfish and your desire to continue eating it and ordering it from your preferred fish market or your favorite fisher.

Eat lionfish!

For more information about the lionfish, go to: https://www.car-spaw-rac.org/IMG/pdf/The_invasive_ lionfish_manual_english.pdf

THE RECIPES

Lion Pasta and Asian Salad with Feta cheese

By Johan Pacheco and Jennifer Ávila

Yields 4 servings

Lionfish Preparation

Ingredients

1 pound of lionfish filets

extra virgin olive oil

1 small onion, chopped

3-4 garlic cloves

cilantro to taste

seasoning (Adobo)

salt

oregano

2 lemons

1 bag of spinach leaves

1 carrot, shredded

1 tablespoon of butter

(do not substitute for margarine)

spices to taste

1 box of linguine

1 feta cheese

12 cherry tomatoes

Directions

• Season the lionfish with salt and pepper to taste.

• In a frying pan, pour some olive oil.

• Sauté chopped onion and garlic over low heat.

• Add 1 tablespoon of butter with spices.

• Place the lionfish filets on top of the onion and garlic.

• Mix smoothly.

• Maintain a low heat until the lionfish are golden brown.

Linguine

• Boil water in a deep pot.

• Add salt to taste in the water.

• Add the contents of the linguine box.

• Pour some olive oil.

• Let it boil for around 10 minutes or until it feels “al dente”.

• Once cooked, strain it in a large colander to avoid further absorption of water and overcooking.

• Set aside.

Salad Directions

• Wash the spinach in cold water.

• Dry it well.

• Cut the tomatoes in half.

• Add the grated carrot.

• Mix all ingredients with some cilantro.

• Add salt to taste and olive oil.

Presentation

• Serve the linguine mixed with all the salad ingredients on a shallow dish.

• Add the feta cheese over the salad.

• Place the lionfish filets to the side of the plate with some of the onion and mixture on top.

Arepas Stuffed with Lionfish

By Jannette Ramos García

Yields 6 to 8 servings

Lionfish Preparation

Ingredients

6 lionfish filets

1 onion

5 garlic cloves

1 cup of olives

½ cup of capers

1 red bell pepper with a tablespoon of its oil

Directions for preparing the lionfish

• Chop the lionfish into pieces of at least 1 ½ inch.

• Season the fish with salt and pepper to taste.

• Chop the onion and red bell pepper into small pieces.

• Crush the garlic in a little olive oil.

• Sauté the onion, garlic, red bell pepper, olives, and capers over medium heat.

• Add the lionfish until cooked (takes about 3 to 4 minutes).

• Stir often to avoid drying, sticking, or burning.

Arepas

Ingredients

4 cups of all-purpose wheat flour

1 ½ teaspoon of baking powder

Salt to taste

1 to 2 cups of water

1 stick of butter (do not substitute for margarine)

Directions

• In a deep container, mix the wheat flour with salt and baking powder.

• Add the water slowly until it becomes an easyto-handle dough.

• Let stand for one hour.

• After the hour has elapsed, flatten the dough with a rolling pin. If you do not have a rolling pin, you can use a glass bottle.

• Cut the dough for the arepas with a widemouthed object. This object can be a glass or a cup.

• Fry in moderately hot oil until it is golden brown on both sides.

• Remove the arepas and dry them.

• Slice an opening for a cavity.

• Stuff with lionfish.

Lionfish Burritos

By Alana Jannette Toro Ramos and Jannette Ramos García

Yields about 6 to 8 servings

Lionfish Preparation

Ingredients

5 lionfish filets

1 package of export soda crackers

salt and pepper

2 eggs

a bit of oregano (can be substituted for mexican mint) to taste

avocado frying oil

2 crushed cloves of garlic

Directions for preparing the lionfish

• Chop the lionfish into approximately 2”x2” pieces.

• In a deep bowl, beat the eggs and add a little salt. Set this mixture aside.

• In a different container, grind the crackers (you don’t have to pulverize them).

• Submerge the lionfish pieces in the beaten eggs until coated.

• Do not dry them. Roll them in the cracker crumbs until they are coated on all sides.

• Fry in hot oil at medium heat until golden brown.

• Dry them on a paper towel and set aside.

Refried Beans Ingredients

1 cup of black beans (if you prefer, you may use canned beans)

6 basil leaves, freshly chopped

thyme

½ stick of butter

2 minced cloves of garlic

Directions

• In a pan, melt the butter.

• Add the basil, garlic, and thyme.

• Stir in the beans until cooked.

• With a masher or fork, mash them into a paste.

Guacamole Ingredients

2 ripe avocados

1 medium onion, chopped

salt to taste

juice from half a lemon

chopped cilantro to taste

2 tomatoes, chopped

Directions

• Remove the skin from the avocados.

• Cut the avocados into small squares.

• Mix all the ingredients together in a deep dish.

• You may mash the avocados or leave it in squares, according to your taste.

Burrito Filling

Ingredients

8 cherry tomatoes, sliced in half

1 cup of cheddar cheese

Romaine lettuce, chopped

1 can of corn, drained (if it is organic, the better the taste)

Burrito Tortilla

Ingredients

2½ cups of whole wheat flour.

½ cup of avocado oil or a bit of ghee (clarified butter)

1 teaspoon sea salt

1 cup of warm water

¼ cup of cilantro or parsley or basil

1 crushed clove of garlic

Directions

• In a food processor, blend the herbs, salt, garlic, and oil until smooth.

• Then, in the processor, add the flour while blending and gradually add the warm water.

• Mix everything together in the food processor until a uniform dough is formed. The consistency may be somewhat sticky.

• Let the dough rest for 5 minutes.

• Transfer the dough to a surface coated with some of the flour.

• Form between 10 to 12 balls and flatten them with a rolling pin to shape a thin disk 6 to 8 inches in diameter.

• Heat up the ghee or the avocado oil in a cast iron skillet.

• In the hot oil, sear the tortilla for 10 to 15 seconds on one side only.

Burrito Preparation

• In the middle of the tortilla, top with shredded lettuce, corn, mashed beans, guacamole and slices of lionfish.

• Fold the edges of the tortilla to form a sort of envelope.

• If desired, you can heat it up in the skillet over medium-high heat to avoid burning.

Lionfish Croquettes

By Chef Wilmer Montalvo and Michelle Meléndez Sánchez

Yields 6 servings of 4 croquettes each

Ingredients

1 pound of lionfish

1 cup of milk

1 cup of all-purpose flour

1 small onion

2 crushed cloves of garlic

½ celery stalk

¼ cup of red and green bell peppers

salt and pepper

1 pinch of nutmeg

2 eggs

1 ounce of vegetable oil

3 tablespoons of butter

1½ cup of Panko (commercial brand of ground crackers with spices)

1 tablespoon of parsley, finely chopped

¼ cup of white wine and oil

Directions

• Slice the fish into small strips.

• Chop the onion, the peppers, and the celery into small pieces.

• Sauté the onion, garlic, bell peppers and celery in one ounce of vegetable oil.

• Add the sliced fish.

• Simmer for 5 minutes.

• Then add ¼ cup white wine and allow it to reduce.

• Add the cup of wheat flour and cook for four minutes over low heat. During this time, heat the cup of milk.

• Add the cup of hot milk, three tablespoons of butter, grated nutmeg, salt and pepper to taste.

• Make sure to stir the mixture at all times over low heat until it separates from the pot.

• Remove from heat and spread on a tray.

• Cover the tray with plastic wrap and refrigerate for 6 to 8 hours.

• Prepare three containers: one with flour, one with beaten eggs and another with Panko.

• Form the croquettes and dip them in flour, egg and Panko, in that order.

• Fry 6 to 8 croquettes in plenty of hot oil.

Lionfish en Papillote

By Chef René Ñeco

Yields 6 servings

Ingredients

6 lionfish filets

6 ounces of carrots, julienne cut (cut into thin and flat strips)

6 ounces of onions, julienne cut

6 ounces of parsnip, julienne cut

6 ounces of shallots, sliced

3 teaspoons of fresh thyme

3 bay leaves

3 tablespoons of olive oil

12 ounces of white wine

8 potatoes, tourneé cut (in the form of a barrel or an American football), precooked (boiled) salt and pepper to taste

baking paper

Directions

• Season the fish with salt and pepper.

• On a piece of baking, spread the oil, vegetables and potatoes.

• Place the fish on top of the vegetables.

• Add the white wine, thyme, and bay leaves before sealing the baking parchment.

• Place the papillote in a covered pan with a bit of water at medium temperature for 10 to 15 minutes.

• Cut or open the paper and serve.

Note: En papillote is a technique in which you cook food inside of aluminum foil, vine leaves, lettuce or even banana plant leaves. This should be in the form of a package (as if it were a root vegetable meat patty or better known as a Puerto Rican pastel) tightly sealed so that the fish cooks in its own juices.

Lionfish with Butter and Garlic

By Robert Long

Yields 2 servings

Ingredients

lionfish filets (2 per person)

1 stick of butter (do not substitute for margarine)

2 cloves of freshly ground garlic salt, pepper, and parsley to taste

Directions

• Season the filets with salt and pepper to taste.

• Heat up the butter in a skillet over medium heat.

• Fry the filets in the butter until golden brown.

• Flip and stir in the parsley and garlic until well cooked.

Serve with fried green plantains (tostones) and/or rice and beans.

Breaded Lionfish Willie Style

By Willie Vargas García

Yields 6 servings

Ingredients

6 lionfish filets powdered 3 eggs

panko

Directions

• Season the filets in the powdered marinade to taste.

• Whisk the eggs.

• Submerge the filets in the eggs.

• Dip the filets in the Panko.

• Fry in hot oil until the panko is golden brown.

Serve with garden salad.

Buttered Lionfish Willie Style

By Willie Vargas García

Yields 6 servings

Ingredients

6 lionfish filets

3 bell peppers cut into strips

2 onions

3 tomatoes diced into cubes

powdered seasoning (adobo)

1 stick of butter

Directions

• Season the lionfish filets.

• Heat up the butter until it melts in a skillet.

• Stir in the bell peppers and the onions until the onions are golden brown without burning them.

• Add the lionfish filets.

• Sauté until the filets are cooked on both sides over medium heat.

Serve with mofongo, mashed viandas (mashed root vegetables) or with rice and beans.

Sauces to Accompany Fried

Lionfish

By Chef Giovanna Huyke

Cilantro green sauce

Ingredients

½ a bell pepper

3 cloves of garlic

1 teaspoon of oregano

3 tablespoons of capers with their juice

1 large cilantro bundle

1 to 2 culantro leaves

¼ cup of rice vinegar

salt and pepper

⅓ cup of olive oil

Directions

• In the food processor, blend all the ingredients until you have a green and smooth puree.

• Taste and adjust the seasoning with salt and pepper.

• Serve at room temperature with the fried lionfish.

• You may add hot sauce, if you wish.

Islander Mojito

Ingredients

2 onions, finely sliced

6 cloves of garlic, thinly sliced olive oil

2 bay leaves

⅓ cup of capers

½ cup of spanish olives stuffed with minced

pimientos peppers, cut into slices.

1 chicken broth cube

1 can of tomato sauce

2 to 3 red bell peppers (canned roasted), finely sliced

½ cup of white vinegar

salt and pepper to taste

cilantro, chopped

Directions

• In a saucepan, mix all the ingredients and heat until it starts to boil.

• Reduce the heat and stir to maintain a gentle simmer.

• Cook for 20 minutes or until the onions become translucent.

• Taste and adjust the seasoning.

• Serve on top of the fried lionfish.

Variation: You may add up to 1 cup of coconut milk to the mojito to make a coconut sauce. Mix and heat until slightly thickened.

Oriental Sauce

Ingredients

2 tablespoons of grated ginger

½ cup of soy sauce

4 tablespoons of brown sugar

4 tablespoons of vinegar

4 tablespoons of water

salt

cilantro, chopped

2 bundles of green onions, chopped

Directions

• In a small saucepan, mix all ingredients except cilantro and green onions.

• Bring to a boil and reduce heat to a gentle simmer for 4 minutes.

• Remove from heat and stir in cilantro and green onions. Serve immediately.

Marmalade Sauce

Ingredients

1 cup of marmalade (You may use any fruit marmalade. If there are many pieces of fruit, grind it until you have a smoother sauce)

½ cup of lemon juice

1 to two tablespoons of hot sauce

cilantro, chopped

Directions

• Mix all the ingredients together and adjust seasoning to taste.

• Some people add more lemons depending on the sweetness of the marmalade.

Sautéed Lionfish with Citrus Cream

By Chef Cedric Toquin

Yields 1 servings

Lionfish Preparation

Ingredients

lionfish, scaled and headless salt and pepper

all-purpose wheat flour olive Oil

half a stick of butter

Directions

• Heat 4 tablespoons of olive oil and half a stick of butter on a skillet until the butter is melted.

• Cut off the lionfish tail and set aside for decoration.

• Season the fish with salt and pepper to taste.

• Pour all-purpose flour on a plate and lightly bread the fish. Shake it so that it has as little flour as possible.

• Sauté the fish, in a skillet, in olive oil and butter over medium-high heat to golden brown on both sides.

• Finish cooking the fish until, with a fork, you can easily lift a piece of filet from the thickest side.

• Season the tail with salt and sauté in the hot oil until crispy.

Citric Sauce

Ingredients

2 ounces of orange juice

1 juicy lemon

1 ounce of white wine

3 ounces of heavy cream

one small bundle of cilantro, finely chopped salt pepper seasoning to taste

Directions

• Using the same skillet in which the fish was cooked, add the orange juice, lemon, and wine.

• Reduce the mixture over high heat until it reaches the consistency of syrup.

• Add the heavy cream and mix over medium heat until reaching the desired creamy consistency.

• Pour the herbs, salt, and pepper into the mixture.

• Serve on top of the lionfish and garnish with the tail.

Lionfish Bites in Cod

Tempura with Avocado Aioli

By Chef Cedric Taquin

Yields 4 servings of 4 bites

Lionfish Preparation

Ingredients

slices of lionfish cut at least two inches by 2 inches (2”x2”)

1 cup of all-purpose wheat flour

a pinch of baking powder

half a pound of boiled and desalted codfish

1 bell pepper, chopped into pieces

1 onion, chopped into pieces

1 tomato, sliced into pieces

one bundle of cilantro, chopped

seasoning to taste

water in which the codfish was boiled

1 ripe avocado

2 fresh cloves of garlic

parsley

green onions, chopped

juice from half a lemon

3 ounces of extra virgin olive oil

Codfish Tempura

Directions

• Mix the cup of all-purpose flour with some of the water, in which the cod was boiled, until reaching a creamy consistency.

• Add pieces of desalted codfish.

• Add a pinch of baking powder, seasoning, and chopped cilantro until reaching a pancake mix consistency.

• Sprinkle the lionfish bites with all-purpose flour.

• Coat the bites in the codfish mixture.

• Fry until golden brown.

Avocado Aioli

Directions

• Remove the avocado skin.

• Mash the avocado until it reaches a creamy consistency.

• Add the two fresh cloves of garlic, parsley, green onions, salt and the half lemon juice.

• Finish mixing in the food processor with 3 ounces of extra virgin olive oil.

• Pour the aioli in a small bowl to dip the lionfish bites.

Lionfish Stuffed with Shrimp and Wrapped with Plantains

By Chef Cedric Taquin

Yields 1 serving

Ingredients

1 deboned lionfish, leaving the filet tied by the tail

Salt and pepper

extra virgin olive oil

1 ripe plantain

medium sized shrimps

1 crushed clove of garlic

half a cup of cilantro

Directions

• Lightly season the lionfish filets with salt and pepper to taste.

• Marinate the shrimp with garlic, olive oil, salt and pepper and sauté them for a few minutes, until they are ¾ part cooked.

• Remove the shrimp from the skillet and cool quickly.

• Cut long slices of ripe plantain on a mandoline slicer.

• Stuff the fish and wrap evenly with the plantain using wooden skewers to hold the ends.

• Fry in hot oil until it reaches an internal temperature of 145-150℉.

• Serve with a garlic and cilantro mojito.

Garlic and Cilantro Mojito

Ingredients

½ cup of olive oil

2 tablespoons of cilantro, chopped

1 tablespoon of parsley, chopped ground garlic to taste

salt and pepper to taste

1 tablespoon of cider vinegar

1 tablespoon of lemon juice

Directions

• Pour all the ingredients in a deep container and mix.

Lionfish Meuniere

By Chef Cedric Taquin

Yields 1 serving

Ingredients

1 skinless lionfish

wheat flour

3 ounces of butter

4 tablespoons of parsley, chopped

Juice from one lime

Salt and pepper

Directions

• Season the lionfish with salt and pepper to taste.

• Lightly coat it in the wheat flour.

• Sauté the fish in butter for 2 to 3 minutes at medium heat.

• When the fish is cooked through, finish the preparation in the same skillet. Add 2 to 3 ounces of butter, 4 tablespoons of chopped parsley and the lime juice.

• Cook these last ingredients with the fish for several minutes until the sauce thickens.

Note: Meuniere is a cooking technique and a sauce. The technique is simple and refers to frying flying fish in butter, which has been previously coated in wheat flour. The sauce is a preparation based on butter, parsley, and lime.

Coconut Breaded Lionfish

Bites with Sweet and Sour Passion Fruit Sauce

By Chef Cedric Taquin

Yields 4 servings of 4 bites

Ingredients

4 lionfish filets, diced into pieces

½ cup of all-purpose flour

2 beaten eggs

1 cup of shredded coconut

Salt and pepper

Avocado oil

Directions

• Dice the filets into pieces of at least 1 ½ inches.

• Season with salt and pepper to taste.

• Coat the fish in flour, eggs, and the shredded coconut.

• Fry in avocado oil until golden brown at

medium heat.

Passion Fruit Sauce

1 cup of passion fruit juice

3 ounces of sugar

3 ounces of cider vinegar

Soy sauce

cilantro and green onion, chopped salt

hot sauce to taste

Directions

Reduce in a skillet over medium heat until the ingredients reach the consistency of syrup. Add the herbs and salt. Add hot sauce to taste.

Lionfish Pizza

By Chef Cedric Taquin

Yields 6 slices of pizza

Ingredients

6 lionfish filets, seasoned to taste.

1 pizza dough (you can make it, or you can buy it refrigerated or frozen).

pizza sauce of your choice.

red bell pepper puree

2 cans of red bell peppers (including liquid)

1 onion, chopped

3 cloves of garlic

oregano

parsley

cilantro

2 ounces of extra virgin olive oil

salt and pepper

a pinch of smoked paprika

cayenne pepper to taste

4 cups of Jarlsberg cheese

4 cups of cheddar cheese

4 cups of parmesan cheese

Directions

• Cook the following ingredients for 25 minutes:

Two cans of red bell peppers (including liquid)

3 cloves of garlic

oregano to taste

parsley to taste

cilantro to taste

2 ounces of extra virgin olive oil

salt and pepper to taste

pinch of smoked paprika

cayenne pepper to taste

2 cups of Jarlsberg cheese

2 cups of cheddar cheese

• Process these ingredients until they reach the consistency of salsa.

• Use the sauce as a base for the pizza.

• Cover the dough with the Jarlsberg, cheddar and parmesan cheeses.

• Add the peppers, the chopped onion and the lionfish slices.

• Bake the pizza until golden at 375 ℉ (20 to 30 minutes).

• Fry the lionfish tail to garnish the pizza.

Lionfish Sashimi

By Chef Cedric Taquin

Yields 2 servings

Ingredients

6 ounces of freshly caught lionfish filet, cut into the thinnest possible slices, approximately ⅛ inch at most.

Directions

• Maintain the fish in the fridge or freeze until the last possible moment.

• Present the slices on a chilled plate.

• Drizzle the fish with sesame oil and chili oil to taste.

• Serve with soy sauce, wasabi, and ginger.

• Finish up with cilantro, chopped green onions or sesame seeds.

• The lionfish tail can be lightly fried and chilled, then served on the plate as a garnish.

Lionfish Kebabs

By Chef Jennifer Daubon

Yields 6 servings

Ingredients

½ a pound of lionfish filets

2 lemons

¼ cup of garlic, ground

1 pound of culantro

1 tablespoon of Mexican mint, finely chopped

1 tablespoon of basil, finely chopped

1 cup of green onions, chopped

1 cup of extra virgin olive oil

1 pack of skewers

Salt and pepper

Directions

• Soak the skewers in water for an hour.

• Cut the lionfish into 2-inch-wide strips.

• Grind the following ingredients in a mortar and pestle or food processor:

garlic, culantro, Mexican mint, basil, and green onions.

• Add the olive oil to the previously ground herbs.

• Marinate the lionfish in the herbs and the oil.

• Season with salt and pepper to taste.

• Stick the lionfish pieces on the skewers.

• Cook on a very hot grill for 2 to 3 minutes or until well cooked.

• When fully cooked, squeeze fresh lemon over the meat.

• Serve over garden salad.

Lionfish Tempura with Sauces

By Chef Jennider Daubon

Yields 6 servings

Lionfish Preparation

Ingredients

½ pound of lionfish filets

1 cup of cornstarch

½ cup of all-purpose flour

1 tablespoon of baking powder

vegetable oil for frying

1 beer

skewer sticks

Directions

• Dice the lionfish into cubes that are 2” long and ½ inch wide.

• Stick them onto the skewers.

• Mix the cornstarch with the all-purpose flour and the baking powder.

• Gradually add the beer to the dry ingredients until it has the consistency of pancake mix but slightly runny.

• Heat the vegetable oil in a deep-frying pan.

• Dip the skewers into the mixture until they cover all the lionfish meat.

• Fry until golden brown.

Sauces

Spicy mayo

½ cup of mayonnaise

1 tablespoon of Sriracha hot chili sauce

1 teaspoon of ground ginger

1 teaspoon of culantro

1 tablespoon of sesame seed oil

1 teaspoon of soy sauce

1 teaspoon of rice vinegar

1 teaspoon of honey

Directions

In a deep bowl, mix all the ingredients until they are properly blended.

Ponzu sauce

½ cup of soy sauce.

½ cup of lemon juice

¼ cup of orange juice

1 tablespoon of green onion

¼ tablespoon of rice vinegar

1 tablespoon of water

Directions

In a deep bowl, mix all the ingredients until they are properly blended.

Lionfish Sushi

By Chef Jennifer Daubon

Yields 1 serving

Ingredients

1 cup of sushi rice

¼ cup of sushi vinegar

½ pound of lionfish filets (skinless)

1 tablespoon of wasabi

¼ cup of soy sauce

¼ pound of pickled ginger

1 carrot (sliced into thin strips)

2 green onions

1 avocado

1 pack of Nori Wraps

Directions

• Wash the rice 3 times.

• Cook as regular rice, but without salt and oil.

• After 10 minutes, transfer the rice to a platter.

• Allow the rice to cool.

• Add the sushi vinegar gradually and let the rice absorb it.

• After cooling, fill the nori wrap with half a cup of rice.

• Spread it out, leaving one inch around the edges without rice.

• Add the lionfish in strips, the carrots, and the green onions.

• Form a roll and cut it into 8 pieces.

• Serve with soy sauce, wasabi, and pickled ginger.

Note: Nori wrap is a type of paper made from edible red seaweed.

Lionfish Ceviche Jennifer Style

By Chef Jennifer Daubon

Yields 6 servings

Ingredients

1 pound of lionfish diced into ½ inch cubes

2 cups of fresh lemon juice

¼ cup of red onions chopped into small pieces

¼ cup of cherry tomatoes, chopped into 4 parts

½ cup of mangoes chopped into ½ inch cubes

½ cup of avocado chopped into ½ inch cubes

¼ cup of green onions, finely chopped

1 teaspoon of culantro, chopped

2 tablespoons of extra virgin olive oil

¼ teaspoon of honey

¼ cup of fresh squeezed orange juice

Salt and pepper to taste

Directions

• Dip the lionfish cubes in the lemon juice until they are coated.

• Refrigerate for at least half an hour to allow the lionfish to cook in the juice of the lemons.

• When cooked, strain the juice, and keep it aside.

• Add all the ingredients to the lionfish, season with salt and pepper to taste.

• Add the orange and lemon juice.

Grilled Lionfish

By Rafael Muller

Yields 2 servings

Ingredients

2 lionfish filets

salt and pepper

2 tablespoons of extra virgin olive oil

1 sliced onion juice from a single lemon

butter

Directions

• Season the lionfish filets with salt and pepper to taste.

• Add the two tablespoons of olive oil and let it rest for several minutes.

• Place the lionfish filets on a piece of aluminum foil.

• Add butter to taste along with the sliced onion.

• Squeeze the half lemon and grill over medium heat for 3 minutes per side.

Lionfish Thighs

By Rafael Muller

Ingredients

headless lionfish (as many as you need per person)

salt and pepper

avocado oil

Directions

• Make a small cut on the underside of the back.

• Pull the skin.

• Leave the tail.

• Season with salt and pepper to taste.

• Fry in very hot oil until golden brown.

• Remove and strain.

• Serve with fried breadfruit (tostones de pana).

Lionfish with Guacamole and Mofongo

By Victor “Pucho” Oliver Blas

Yields 2 servings

Ingredients

lionfish filets (2 per person)

salt and pepper

oregano to taste

1 cup of wheat flour

avocado oil

guacamole

fried mashed plantains (Mofongo)

Directions

• Season the filets with salt and pepper.

• Add a bit of salt, pepper, and oregano to the flour.

• Bread the filets with the seasoned flour.

• Fry in very hot oil.

Guacamole

Ingredients

1 avocado

3 cloves of garlic

1 onion

2 bell peppers

1 bundle of cilantro

2 tomatoes

salt and pepper

cumin to taste

oregano

2 lemons (one yellow and one green)

Directions

• Chop the avocado into small pieces and place them in a container.

• Add the garlic, onion, bell peppers and cilantro.

• Add the salt, pepper, cumin, oregano, and the juice from the lemons.

• Mix well with a fork.

Fried Mashed Plantains (Mofongo)

Ingredients

3 green plantains cut into slices

salt and pepper

4 cloves of garlic

olive oil to taste

bag of pork pork rinds (chicharrones)

*optional*

Directions

• Fry the plantains in very hot oil.

• Take them out and, in a casserole dish or pestle, mix them with salt, pepper, garlic to taste and olive oil (adding the pork rinds is optional).

• Roll the mofongo into small balls.

• In addition, a broth can be made from the heads of the lionfish. When serving

• Place the mofongo on a deep dish and pour the broth around it.

• Shred the lionfish filet over the mofongo.

• Add guacamole on top of the mofongo and garnish with bits of onion, peppers, and cilantro.

Lionfish Antipasto

By María de L. Plaza Delestre

Yields 20 servings

Ingredients

3 tablespoons of olive oil

2 tablespoons of balsamic vinegar

3 tablespoons of ketchup

1 cup of sliced carrots

1 cup of green bell peppers, chopped into cubes

1 cup of white onion, chopped into cubes

¼ cup of cilantro

¼ cup of coriander

½ cup of sliced olives

½ cup of tomato sauce

½ cup of water

1 teaspoon of sugar

1 packet of seasoning with coriander and achiote (Sazón Goya)

3 cups of lionfish filets pre-cooked in butter and olive oil (Season the lionfish before cooking with crushed garlic and salt.)

Directions

• Season the lionfish before cooking with crushed garlic and salt.

• Heat up the olive oil, sauté the onions, the bell peppers, and the carrots for 5 minutes.

• Add the balsamic vinegar, ketchup, tomato sauce, water, sugar, and seasoning.

• Mix well and cook for 5 more minutes at medium heat.

• Add the lionfish and cook for 10 more minutes over medium heat. Add olives, coriander and cilantro and cook for 15 minutes more over low heat.

• Serve with saltine crackers or vegetables, such as watercress or carrots.

Lionfish Dip

By María de L. Plaza Delestre

Yields 20 servings

Ingredients

2 packages of cream cheese, 8 ounces each

1 cup of lionfish (pre-cooked, seasoned with crushed garlic and salt to taste)

1 white onion, chopped into small squares

½ tablespoon of green bell peppers, chopped into small squares

½ tablespoon of cilantro, finely chopped

4 cloves of crushed garlic

Directions

• In a food processor, mix the cream cheese, garlic, and cilantro. When thoroughly blended and smooth, serve in a bowl and add the bell peppers, onion, and lionfish.

• Serve with saltine crackers or with carrots sliced in half.

Lionfish in Clam Broth Tempura, with Pineapple Pico de Gallo Accompanied by Cabbage in Mustard and Taro (Malanga) Chips

By Gilbert Valentín

Yields 8 servings

Lionfish Preparation

Ingredients

8 to 10 ounces of clean lionfish filets, sliced into 2 inch by 2 inch pieces (2”x2”)

2 ounces of extra virgin olive oil

1 leaf of sage

Directions

• Season the filets with salt and pepper to taste.

• Marinate the sliced pieces in olive oil and sage.

• Let it rest in the refrigerator for one hour.

Tempura

Ingredients

6 ounces of rice flour

2 ounces of all-purpose flour

½ tablespoon of baking powder

5 ounces of clam juice

1 beaten egg

parsley to taste

1 crushed clove of garlic

salt and pepper to taste

Directions

• Combine all the dry ingredients in a deep bowl.

• Stir in the egg, crushed garlic, and clam juice until smooth.

• Add salt and pepper to taste.

• Let it rest in the refrigerator for 30 minutes to an hour.

Pineapple Pico de Gallo

Ingredients

½ tomato, diced into cubes

¼ onion, diced into cubes

cilantro to taste

1 crushed clove of garlic

¼ cup of fresh, ripe pineapple, chopped into very small cubes.

2 ounces of pineapple juice

1 ounce of olive oil

1 ounce of balsamic vinegar

salt and pepper to taste

Directions

• In a deep bowl, mix all the vegetables and fruits.

• Stir in the rest of the ingredients.

• Add salt and pepper to taste.

Cabbage in mustard

Ingredients

2 cups of green cabbage

1 cup of red cabbage

¼ cup of red onion, finely chopped

½ cup of mayonnaise

2 cups of Dijon mustard

3 cups of brown sugar

2 ounces of white vinegar

salt and pepper to taste

3 basil leaves, chopped

Directions

• Mix all the vegetables in a deep bowl.

• Add the rest of the ingredients.

• Let it rest for 30 to 40 minutes in the refrigerator.

• Add salt and pepper to taste.

Consuming fish always carries risks, including ciguatera fish poisoning (CFP), a food poisoning that occurs when humans consume reef fish that contain toxins produced by the marine environment. Caution should also be exercised when handling them. Keep the surfaces on which you handle fish clean, do not place other foods where you prepare fish, and avoid eating raw fish. Eating raw fish carries risks. In the specific case of lionfish, remember to remove the dorsal, anal and pelvic bones before preparing lionfish for consumption. The Sea Grant Program of the University of Puerto Rico is not responsible for cases of ciguatera fish poisoning resulting from the consumption of lionfish or any other type of fish that is listed in our publications. Nor are they responsible for accidents or illnesses that arise from fishing, handling and/or consumption of lionfish or any other type of fish.

ISBN 9781951717049

UPRSG-G-324

781951 9

717049