Serving lionfish as a delicacy at the restaurant business or buying the fish for consumption at home is one way to benefit the environment! When its venomous spines have been removed carefully, its body can be consumed in many ways. It tastes delicious and it provides consumers with Ω-3 fatty acids.

Bon Appétit and enjoy a delicious meal!


4 X 100g lionfish fillets
120g red onion
1 clove garlic
120g color bell peppers
1 Tbsp Mirin
30ml Teriyaki sauce
5ml Sesame oil
130g Basmati Rice
1 Spring onion
1 Bunch fresh coriander

For basmati rice:
Add the basmati rice, a pinch of salt and 300ml cold water to a pot with a lid and bring to a boil over high heat. Once boiling, reduce the heat to very low and cook, covered, for 10-15 min or until the water has absorbed and the rice is cooked. Once cooked, remove from the heat and keep covered until serving.

For lionfish:
Trim, then slice the spring onion fresh coriander bell peppers and red onion and garlic. Heat a large, wide-based pan (preferably non-stick) with a drizzle of sesame oil over a medium-high heat. Drizzle salt and pepper on each side of the lionfish fillets. Once hot, add the lionfish fillets and cook for 3-4 min on each side or until cooked through. (Tip: your fish is cooked when it turns opaque and flakes easily). Remove the fish fillets and add the bell peppers and red onion until lightly softened. Add the Teriyaki sauce and mirin and cook until the liquid thickens. Add the fillets in the sauce for 2-3 minutes.

Presentation is fully your choice, mix it with the rice keep separately. Add the fresh onion and coriander for decoration and extra taste

4 fillets of lionfish
2 limes
50 ml of olive oil
1 small onion, finely chopped
1 medium tomato cut into cubes
1 medium cucumber cut into cubes
2 coloured peppers cut into cubes
1 small chopped hot pepper
A little, chopped parsley
A little, chopped, fresh coriander
A little, chopped, fresh basil
Sea salt
Freshly ground pepper

1. Carefully remove the outer spines of the lionfish with a pair of scissors and then clean it from the scales.
2. Then with a sharp knife remove the flesh carefully to have the fillets clean without bones and then remove the skin of the lionfish.
3. We then check if our fillets have any bones and then cut the fillet with a knife into very thin and small pieces.
4. Then put them in a bowl and add all the other ingredients.
5. Leave it in the fridge for about 3-4 hours until the acidity of the lemon acts and cooks the fillet from the lionfish.
6. It is served cold and we can accompany it with crackers or even on barley rusks.

Ceviche is a cooking method that uses the acidity of citrus juice (or fermented fruit juice) to denature the proteins of seafood or fish meat into an easily edible stage, resembling texture and composition with the result of a gentle heat treatment.

4 fillets of lionfish
2 potatoes
2 black zucchinis
2 carrots
Frying oil
Frying flour

1. Carefully clean the lionfish from the dangerous bones and remove the flesh and have two fillets.
2. Then clean the vegetables and cut them into thick long strips.
3. Put the oil in a saucepan to heat well.
4. Season our ingredients and then pass them through the flour.
5. Fry them until golden.
6. Serve with seasonal salad.

4 fillets of lionfish
1 fresh, chopped onion
4-5 springs of fresh, chopped coriander
4-5 fresh spearmint leaves
1 small red pepper
1 lime (juice and scrap)
1 pinch of salt flower
A little, freshly ground pepper
50 ml of olive oil

Finely chop all the ingredients together in a bowl.
Leave them in the fridge for 30-35 minutes to combine the flavors of the ingredients.
Finally, place it in the choux and serve as an appetizer.