Grilled Lionfish with Orange & Almond Slaw
Eat 'em to beat 'em ! Here's one great way to prepare lionfish that's delicious AND makes you feel good for doing your part in eradicating these invasive species from Bermuda's waters.
Recipe adapted from barbecuebible.com
1 large bulb of fennel, thinly sliced
1 small cabbage, shredded
1 clove garlic, minced
2 large oranges, peeled and sliced
1 small red onion, thinly sliced
¼ cup almonds
1 teaspoon kosher salt
½ teaspoon freshly ground black peppercorns
3 tablespoons olive oil
6 leaves fresh basil, torn
3 tablespoons fresh lemon juice
½ teaspoon crushed coriander seed
4 large lionfish fillets
In a small bowl, combine the fennel and cabbage with garlic, slices from 1 orange, onion, almonds, ½ teaspoon salt, ¼ teaspoon black pepper, 2 tablespoons olive oil, and freshly torn basil.
Cover and refrigerate for a half hour.
Heat grill and brush it with a tablespoon of the oil.
Season the lionfish with remaining salt, pepper, and crushed coriander seed.
Place the fillets into direct heat and grill the first side for 2 minutes and then carefully turn them over and cook the second side for another 2 to 3 minutes until just cooked through.
Spoon 2 to 3 tablespoons of the orange slaw onto the plates. Place the grilled lionfish on each mound. Garnish with remaining orange slices.