Lionfish

Lionfish has become more popular on the Caribbean and Bahamian menus. Lionfish is increasingly available in Bahamian cuisine. After the spines are removed, the buttery white meat of the lionfish is eaten in a variety of ways. You might find Lionfish tacos on your next trip to the Bahamas. Lionfish is an invasive species in the Atlantic and Caribbean, with no natural predators. To avoid their spread, conservationists and chefs are pushing for them to be hunted for the dinner table.

Ingredients:

• 3 eggs, beaten
• 1 cup chopped toasted almonds
• 1 cup flaked coconut
• 1 tbsp. sesame seeds
• 1 tbsp. brown sugar
• 1 pinch nutmeg
• 1 (15 ounces) can of crushed pineapple, drained
• ½ cup chopped onion
• 8 lionfish fillets

How to make Lionfish:

• Preheat the oven to 350 degrees. Grease a large baking dish with cooking spray.
• In a shallow plate, place the beaten eggs. In a mixing dish, combine the almonds, coconut, sesame seeds, brown sugar, and nutmeg. In a separate bowl, combine the pineapple and onion.
• Each lionfish fillet should be dipped in the beaten egg and then pressed into the almond mixture.
• Fill the prepared dish halfway with the coated lionfish. Cover the coated fillets with the pineapple mixture. Bake for 40 minutes, or until the salmon flakes easily with a fork.