Lionfish Nacho Recipe From the Lionfish Cookbook
Who doesn't love the taste of lionfish? Yes, lionfish may look scary, but they're actually quite delicious -- sort of like snapper, but better -- making it the perfect white-fleshed fish for a variety of Caribbean-themed dishes, including ceviche.
As part of its outreach to educate consumers on the dangers the invasive, nonnative lionfish pose to our local marine ecology, REEF (short for Reef Education and Foundation) has compiled a list of lionfish recipes in its Lionfish Cookbook: The Caribbean's New Delicacy to entice people to eat more of the exotic, tasty fish.
Keep reading for a lionfish nacho recipe that will be featured at a public lionfish tasting during the 2012 Palm Beach Lionfish Derby and Rodeo at Sailfish Marina on Singer Island this Saturday.
Lionfish Nacho Appetizer
8 wonton wrappers
1/2 cup oil
8 lionfish fillets
2 tablespoons sweet soy sauce
2 tablespoons sweet Thai chili sauce
1 tablespoon soy sauce
1 cup seaweed salad
1/4 cup wasabi mayonnaise
*most hard-to-find items can be found at your local Asian market.
Directions: Place oil in a small frying pan and heat over medium high heat until hot. Place one wonton wrapper in oil at a time. Cook briefly until it starts to bubble (approximately 10 seconds). Turn over and cook another 10 seconds. Remove and drain on paper towel.
Put wasabi mayonnaise into a squeeze bottle and set aside. Combine sweet soy sauce, sweet chili sauce, and soy sauce in a bowl and set aside. Spray a skillet with non-stick cooking spray and cook lionfish fillets in skillet over medium high heat for approximately 2 to 3 minutes, or until flaky and tender. Cut the lionfish into small pieces, and toss in soy sauce mixture.
To serve, place lionfish on wonton wrappers, top with seaweed salad, and drizzle with wasabi mayonnaise.
For more recipes, you can purchase the Lionfish Cookbook on the REEF website at reef.org.
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