Lion Fish

Savor the Solution: Lionfish on Our Menu

At Calabash Cove, we believe that great food can tell a story—and in this blog, our story is about the lionfish. Strikingly beautiful yet unexpectedly destructive, this Indo-Pacific native has found its way into the Atlantic and Caribbean, where it has no natural predators and an insatiable appetite. Without intervention, lionfish threaten the delicate balance of marine ecosystems, preying on essential reef species and outcompeting native fish. But here’s the good news: you can help, one delicious bite at a time.

By serving lionfish, we’re turning an environmental challenge into a culinary opportunity. With its mild, flaky white meat and a subtly sweet flavor, lionfish is a perfect, sustainable choice for seafood lovers. Whether grilled, pan-seared, or featured in a ceviche, this delicacy is as versatile as it is responsible.

Choosing lionfish isn’t just about enjoying a great meal—it’s about making a difference. By dining on this invasive species, we help control their population, support local divers who remove them from the reefs, and protect the future of our oceans. So go ahead, indulge with purpose, and let’s eat our way to healthier seas.

Bon appétit!

Fresh Pan Seared Lion Fish Fillets with green banana gnocchi with saltfish salsa

Green banana gnocchi recipe (gluten free) 

4 boiled and peeled green bananas. 

¼ cup cassava flour (farine)

1 tablespoon chopped parsley. 

1 tablespoon chopped local celery.                                                                 

Salt and pepper to taste.

Method: 

Combine all ingredients in a mixing bowl and knead in the style of a dough, pressing and rolling until moulded.

Let sit for 10 minutes. Then divide into four equal pieces, moulding each piece into the size of a regular banana. 

Cut into ½ thick pieces and place into seasoned low boiling water for 4 minutes. 

Remove from boiling water and sautée in olive oil.

 If desired ad additional herbs or seasoning for flavouring.                                                               

Salt fish salsa

¼ cup cleaned saltfish with needle bones removed 

1 teaspoon chopped onions. 

2 teaspoon white vinegar.

4 tablespoon vegetable oil 

1 tablespoon chopped parsley. 

1 teaspoon minced garlic 

1 tablespoon chopped local celery. 

1 diced small tomato (optional) 

1 teaspoon hot sauce or chili flakes 

5 diced local seasoning peppers 

Method: 

Combine all ingredients in a small mixing bowl, add salt if desired. 

Lionfish fillet marinade. 

3 stems of local celery 

1 small onion chopped. 

4 garlic cloves.

4 basil leaves.

4 table spoons of fresh lime juice 

1 Teaspoon of minced ginger 

3 teaspoons salt 

¼ cup vegetable oil 

Method: 

Combine all ingredients and blend in a blender

In a shallow container pour marinade mix over fish fillet to marinate for a minimum of 20 minutes in a cool place. 

Lionfish fillets

16 ea 4 oz lionfish fillets (or triggerfish or tilapia fillets)

Method                                                                                                                                                                                                  On medium high heat with little oil, using a hot nonstick pan or skillet, sear 16 ea app 4 oz lion fish fillets fish on each side for 4 minutes.                                                                                                                     

Chef’s tip: ensure the fish is cooked it must not appear translucent