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  • Ultimate Grills Bermuda

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


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



  1. 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.

  2. Cover and refrigerate for a half hour.


  1. Heat grill and brush it with a tablespoon of the oil.

  2. Season the lionfish with remaining salt, pepper, and crushed coriander seed.

  3. 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.



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