Entree: Bonaire, Sint Eustatius and Saba – Southern Culinary Region – Grilled Lionfish (Char-grilled reef fish fillets seasoned with bright Caribbean citrus and spices)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 8 min

Additional 30 min

Total 45 min

Ingredients

- 4 lionfish fillets, approx. 6 oz (170 g) each
- 3 tbsp (45 ml) freshly squeezed lime juice
- 2 tbsp (30 ml) olive oil
- 2 cloves garlic, minced
- 1 tbsp (15 ml) chopped fresh cilantro
- 1 tbsp (15 ml) chopped fresh parsley
- 1 tsp (5 ml) ground allspice
- 1 tsp (5 ml) sweet paprika
- 1/2 tsp (2.5 ml) ground cumin
- 1 small Scotch bonnet or habanero pepper, seeded and minced (optional)
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2.5 g) black pepper
- 2 tbsp (28 g) unsalted butter
- 1 tbsp (15 ml) extra olive oil for grilling
- Lime wedges for serving
- Fresh cilantro sprigs for garnish

Instructions

1. Pat the lionfish fillets dry and season lightly with 1/2 tsp (2.5 g) salt and 1/4 tsp (1.25 g) pepper.
2. In a bowl combine lime juice, 2 tbsp (30 ml) olive oil, minced garlic, cilantro, parsley, allspice, paprika, cumin, minced pepper if using, and 1/2 tsp (2.5 g) salt; whisk to make the marinade.
3. Place fillets in a shallow dish, pour marinade over them, cover and refrigerate for 20–30 minutes (no longer to avoid "cooking" in the citrus).
4. Preheat grill or grill pan to medium-high and brush grates with 1 tbsp (15 ml) olive oil. Remove fillets from marinade and let excess drip off.
5. Grill fillets 3–4 minutes per side depending on thickness until opaque and just flaking. Avoid flipping more than once.
6. In a small skillet melt butter over medium heat and baste fillets once off the grill for 30 seconds to a minute to add richness.
7. Serve immediately with lime wedges and cilantro garnish; adjust seasoning with salt and pepper to taste.