You may have heard the terms “bycatch” or “trash fish”, and that Lionfish is an invasive species that’s threatening the ecosystem and stability of our Gulf Coast. We need to spear as many of them as we can, and thankfully, Lionfish are quite tasty, so they won’t go to waste. Talk to your local chefs that serve Lionfish to see if they can source you the fish whole or filets. And, if Lionfish is hard to come by in your area, try substituting Flounder.
This recipe comes from Executive Chef Chris Sherill of the Flora Bama Yacht Club located in Perdido Key on the Alabama/Florida Gulf Coast.
1 pound boneless, skinless Lionfish filets (or substitute Flounder)
1 teaspoon sesame oil
1 pack Asian wonton wraps
4 ounces wasabi powder
1 cup creole mustard
1 cup water
1 cup mayo
2 cups Sriracha hot sauce
1 cup mayo
1 cup roasted red peppers, chopped
1/2 cup banana peppers, chopped
1/2 cup green onions, chopped
1/2 cup red onions, diced
2 cups seaweed salad (from the Asian market)
Season Lionfish to taste with salt and granulated garlic.
With a skillet on high, sear and very quickly sauté the Lionfish fillets in the oil. Make sure that the Lionfish are rare.
Set aside on a plate in a cooler or refrigerator.
Cut wonton wraps into triangles and fry at 350 degrees until crisp.
Place on paper towels to drain and set aside.
Mix wasabi powder into water until dissolved.
Mix wasabi in with with creole mustard, sugar, and 1 cup mayo, then set aside.
Mix Sriracha hot sauce and 1 cup mayo well, then set aside.
Remove Lionfish from cooler, slice ultra thin and split into four portions.
Plate a pile of wonton nachos. Place lionfish on top of nachos. Garnish with chopped peppers and onions. Drizzle a small amount of each sauce onto the nachos. Top with seaweed salad.
Photo, Flora Bama Yacht Club