Entree: Bonaire, Sint Eustatius and Saba – Northern Culinary Region – Grilled Lionfish (Island-style grilled lionfish fillets seasoned with citrus, garlic, and Caribbean herbs)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 8 min

Additional 30 min

Total 45 min

Ingredients

- 4 lionfish fillets, approx. 6 oz (170 g) each (total approx. 1.5 lb / 680 g)
- 3 tbsp (45 ml) olive oil
- 2 tbsp (30 ml) fresh lime juice
- 2 cloves garlic, minced (approx. 6 g)
- 2 tbsp (30 ml) chopped fresh thyme or local herb mix
- 1 tsp (5 ml) paprika
- 1/2 tsp (2.5 ml) ground allspice
- 1 small scotch bonnet or habanero, seeded and minced (optional) (approx. 10 g)
- 1 tsp (5 ml) kosher salt
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 1 tbsp (15 ml) butter, melted (optional, for finishing)
- Lime wedges and chopped cilantro for serving

Instructions

1. In a shallow dish whisk together olive oil, lime juice, garlic, thyme, paprika, ground allspice, minced pepper (if using), salt, and pepper to make the marinade.
2. Place lionfish fillets in the dish and spoon marinade over them, or put fillets in a resealable bag with marinade. Marinate in the refrigerator 20–45 minutes (no more than 1 hour for delicate white fish).
3. Preheat grill or grill pan to medium-high (about 400°F / 200°C). Oil the grates lightly to prevent sticking.
4. Grill fillets skin-side down (if skin-on) 3–4 minutes per side, depending on thickness, until flesh is opaque and flakes easily with a fork. Avoid overcooking.
5. Remove from grill, brush with melted butter if using, and serve immediately with lime wedges and chopped cilantro.