Broiled Lionfish with Paprika and Herbs
- 1 ½ pounds lionfish fillets
- ½ cup margarine or butter, softened
- ½ teaspoon salt
- 1 teaspoon paprika
- ½ teaspoon freshly ground black pepper
- 2 tablespoons minced green onion
- 2 tablespoons minced fresh parsley
- 1 ½ teaspoons minced fresh tarragon
- 1 tablespoon fresh lemon juice
In small bowl, combine softened margarine with salt, paprika, pepper, onion, parsley, tarragon and lemon juice.
Place fish on lightly greased broiler pan. Spread with margarine mixture. Broil about 4 inches from heat until fish is done, about 5 to 6 minutes. Spread again with margarine mixture about half-way through cooking time. Serve with pan juices, if desired.
Lionfish with Fresh Herb Mayonnaise
- 6 small lionfish fillets
- 2 tablespoons margarine or butter, melted
- freshly ground black pepper
Prepare Fresh Herb Mayonnaise and refrigerate. Then, brush fillets with melted margarine. Lightly salt and pepper. Place in lightly greased baking dish. Bake at 450 F until done, about 6 to 8 minutes. (Note: Look at the size of the fillets to determine cooking time.) Place on serving dish and serve with Fresh Herb Mayonnaise.
Fresh Herb Mayonnaise:
- ½ cup mayonnaise
- 1 tablespoon minced shallots
- 1 tablespoon minced fresh chives
- 1 tablespoon finely chopped fresh parsley
- 1 tablespoon finely chopped fresh basil
- ¼ teaspoon freshly ground white pepper
In small bowl, combine mayonnaise, shallots, chives, parsley, basil and pepper. Cover and refrigerate. Serve with hot fish.
- Lionfish: If you can't beat 'em, eat 'em!
- Video: Lionfish
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- InfoGraphic: Living with Lionfish