Castaway’s Wreck Diver-Style Lionfish Recipe


Florida Keys & Key West Chef's Table: Extraordinary Recipes from the Conch Republic

  • Yield: 6 Servings


  • 2 cups flour
  • Old Bay Seasoning
  • 6 (7-ounce) lionfish fillets, rinsed and patted dry with paper towels
  • 3 tablespoons butter
  • 5 cloves garlic, chopped
  • 2½ cups chopped tomatoes
  • 5 teaspoons capers, drained
  • ½ cup white wine
  • ¼ cup fresh-squeezed lemon juice
  • 2 tablespoons chopped fresh basil
  • 6 sprigs parsley
  • 6 lemon wedges
How to Make It
    To prepare the lionfish
  1. Place flour on a dinner plate and season with Old Bay to taste. Dredge fillets in flour to lightly dust.
  2. Place butter in a large sauté pan over medium heat. (Melted butter should cover the bottom of the pan; add more if necessary.) When butter has melted, add fillets. Cook until undersides are golden, about 2–3 minutes. (Take care that they don’t burn.) Gently turn fillets over. Reduce heat to low.
  3. Mix garlic, tomatoes, capers, wine, and lemon juice in a medium bowl. Pour mixture over fish. Cover and cook until the fish flakes when tested gently with a fork. Sprinkle with basil.
  4. To plate and serve
  5. Place a fillet on each of 6 dinner plates. Spoon sauce atop fillets. Garnish with a sprig of parsley and a lemon wedge. Serve immediately.

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