A simple approach to preparing lionfish that emphasizes the fresh, firm-white filets.
A simple approach to preparing lionfish that emphasizes the fresh, firm-white filets.
Serves 4
3 tablespoons olive oil
1 pound lionfish filets
1 lemon, juiced
Ground black pepper to taste
Step 1
In a large skillet, heat oil over medium high heat until hot.
Step 2
Add fillets and squeeze 1/2 of the lemon’s juice over the tops. Sprinkle with pepper to taste.
Step 3
Lightly sear for about 3 minutes, then flip.
Squeeze with the remaining lemon juice and sprinkle with pepper to taste.
Continue to cook until fillets flake easily with a fork, about 2 additional minutes.
