Description
Courtesy of Castaway Waterfront Restaurant and Sushi Bar in Marathon Key, Florida
Ingredients
Scale
- 42 ounces lionfish fillets (patted dry)
- flour (for coating)
- 5 cloves garlic (diced)
- 2½ cups chopped tomatoes
- 5 tsp. capers
- 1/2 cup white wine
- 1/4 cup fresh-squeezed lemon juice
- 2 T. chopped fresh basil
- parsley or kale for garnish
- lemon wedge for garnish
Instructions
- Dredge fillets in flour to lightly dust. Place in sauté pan with small amount of hot butter over medium heat. Cook first side, careful not to burn.
- Turn over fish when golden, and reduce heat while adding garlic, tomatoes, capers, white wine and lemon juice. Cover to hold steam in and cook until fish is fork-tender. Add basil and serve immediately. Garnish with sprig of parsley or kale and lemon wedge.