dropcap]T[/dropcap]his recipe is from the REEF Lionfish Cookbook: Bahamas-based chef Tricia Ferguson and REEF director of special projects Lad Akins have gathered 45 delectable lionfish recipes for this glossy volume — lionfish fritters, orange ginger lionfish, lionfish seafood lasagna — you name it. Reef cookbook is $16.95 – proceeds support the foundation’s work in the Caribbean.
FOR THE SAUCE:
2 teaspoons fresh lemon juice
¼ cup sour cream
2 tbsp mayonnaise
1 tbsp fresh dill, finely chopped
1 tbsp fresh chives, finely chopped
1 tbsp capers, finely chopped
¼ tsp salt
FOR THE FILLETS:
8 lionfish fillets
1 tbsp Creole seasoning
2 tbsp butter
1. Make the sauce: In a medium bowl, combine lemon juice, sour cream, mayonnaise, herbs, capers, and salt. Whisk to combine.
2. Sprinkle Creole seasoning on the fillets. Heat butter in the skillet. Pan fry fillets 2 minutes on each side, or until browned. To serve, spoon dill sauce over each fillet.