Spicy Lionfish with Dill Sauce
Recipe from The Lionfish Cookbook: The Caribbean’s New Delicacy, courtesy of Lad Akins and the Reef Environmental Education Foundation [REEF]
- 2 tsp. lemon juice
- ¼ cup sour cream
- 2 tbsp. mayonnaise
- 1 tbsp. fresh dill
- 1 tbsp. fresh chives
- 1 tbsp. capers
- ¼ tsp. salt
- 8 lionfish fillets
- 1 tbsp. Creole seasoning
- 2 tbsp. butter
In a small bowl, squeeze juice from 1 lemon. In a medium bowl, combine 2 tsp. of the lemon juice, sour cream, mayonnaise, fresh dill, chives and capers. Blend until well combined.
Sprinkle Creole seasoning on fillets. Heat butter in skillet. Pan fry fillets 2 minutes, each side, until browned.
Place cooked fillets on a plate and serve with dill sauce.
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