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Lion Fish

Lion Fish

LIONFISH (15”, fact box w/ lionfish mug) — They may look nice, but they’re anything but. The exotic lionfish has been spotted more frequently off the shores of Palm Beach County in recent weeks, which divers fear may be evidence that the poisonous fish is becoming a growing nuisance. The lionfish has no known predators in the Atlantic. Reported sightings multiplying exponentially up and down the coastline since the NOAA began tracking reports of the fish. With an appetite for an any fish it’s size or smaller, scientists believe it could wreak havoc on coastal ecosystems, in addition to threatening divers with its tentacles. It’s believed to have begun populating these waters when exotic fish collectors began dumping adult fish from their aquariums. QUINLAN

Lionfish.  These colorful fish have a voracious appetite and few predators. But boy are they predators.  They can deplete our stock of native fish and kill off our fishing industry.  Selling them commercially is one way to start to control them.  Now whole foods markets throughout Florida is doing just that.  David Ventura whole foods regional seafood coordinator talked about the fish and how and why they are selling it.  Yasmany Perez, whole foods store team leader creates recipes for lionfish.   It is streamed live (1:30 to 2 PM ET) and archived at www.wlrn.org. Here are the recipes for the dishes he brought to food news and views.

Fish Tacos by Yasmany Perez for Whole Foods Market

1# Lionfish – Diced ½”

Lime – Juiced, ½ Cup

1 Jalapeno – Seeded & Finely Chopped

Cilantro – Finely Chopped ¼ Cup

Salt & Pepper to Taste

Canola Oil – 2oz

Whisk lime juice, jalapeno, cilantro, salt and pepper together and pour over lionfish to marinate 15 – 20 minutes under refrigeration.  Drain and discard liquid. Pre heat skillet and sear lionfish in canola oil until cooked through.

 

Wasabi Avocado by Yasmany Perez for Whole Foods Market

1 Avocado

Plain Greek Yogurt – ½ Cup

Wasabi (powdered or fresh) – 2 tbsp.

Lime Juice – 1 tsp

Salt to Taste

                Blend wasabi in lime juice.  Scoop avocado from shell and mash.  Stir in remaining ingredients until smooth.

 

 

Toppings

White Cabbage – Finely Shredded

Heirloom Tomatoes – Seeded & Chopped ½”

Corn Tortillas

Grill or warm tortillas 20 seconds prior to serving.

 

 

Lionfish Ceviche

1# Lionfish – Diced ½”

Lime – Juiced, 1 ½ cup

Medium Onion – Diced, ½”

Tomatoes – 2, Chopped

Avocados – 2, Diced ½ “

Serrano Chilies – 2, Seeded & Finely Chopped

Cilantro – Finely Chopped, 1/3 cup

Extra Virgin Olive Oil – 2tbs

Orange – Juiced

Salt & Pepper to Taste

Marinate lionfish in stainless steel mixing bowl with lime juice & onion, covered under refrigeration four hours.  Drain & discard liquid afterwards.  Gently mix remaining ingredients in separate bowl, adding lionfish, chill and serve.