Go Back

Castaway’s Wreck Diver-Style Lionfish

Courtesy of Castaway Waterfront Restaurant and Sushi Bar in Marathon Key, Florida

Ingredients
  

  • 42 ounces lionfish fillets patted dry
  • flour for coating
  • 5 cloves garlic diced
  • 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.