This delicious and nutritious recipe is from a friend and supporter of Dock to Dish®, chef Barton Seaver, the director of Healthy and Sustainable Food Programs at Harvard University, and a National Geographic Fellow. Barton is also the author of several cookbooks including Where There’s Smoke, For Cod and Country and the National Geographic Kid’s Cookbook. Lionfish is an invasive species disrupting native ecosystems in the warm coastal waters of the Caribbean and the Gulf of Mexico, where this dish is very popular. Typically, grouper or striped bass would be used for this recipe, but Lionfish share a very similar flavor and at Dock to Dish® we strongly encourage our members to join the fight against invasive species by eating them as often as possible. Ask Angela for additional recipes.
- 1 pound fresh Dock to Dish® Lionfish fillet
- 2 limes, juiced
- 3 tablespoons of Extra Virgin Olive oil
- 1 tablespoon chopped Mint
- 1 tablespoon chopped Cilantro
- Salt to taste
Finely dice your Lionfish and toss into a bowl. Add the lime juice to the fish, the acid from the lime will serve to essentially ‘cook’ the fish. Chop up fresh mint and cilantro and mix into the mixture. Add your olive oil and season with salt and mix. Be sure to mix well so that all of the fish is coated with the lime. Let sit for five minutes, serve with tortilla chips room temperature, or refrigerate to save the dish for later.