Recipe from The Lionfish Cookbook: The Caribbean’s New Delicacy, courtesy of Lad Akins and the Reef Environmental Education Foundation [REEF]
- 8 wonton wrappers*
- 8 lionfish fillets
- 2 tbsp. sweet soy sauce*
- 2 tbsp. sweet Thai chili sauce*
- 1 tbsp. soy sauce
- 1 cup seaweed salad
- ¼ cup wasabi mayonnaise
*Items can be found at oriental markets.
Place oil in a small frying pan and heat oil until hot. Place one wonton wrapper in at a time. Cook briefly until it starts to bubble [approximately 10 seconds]. Turn over and cook for another 10 seconds. Remove and drain in a cooking towel.
Put wasabi mayonnaise into a squeeze bottle and set aside. Combine sweet soy sauce, chili sauce and soy sauce together in a bowl and set aside. Spray skillet with non-stick cooking spray. Cook lionfish fillets over medium high heat for 2 to 3 minutes until flaky and tender. Cut or flake lionfish so it is small pieces. Toss lionfish in soy sauce mixture.
Place lionfish on wonton wrappers, top with seaweed salad and drizzle with wasabi mayonnaise.
To learn more about the lionfish invasion and the threat they pose of Florida’s reefs and marine ecosystem, click here.
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