With the problem of the population rise of venomous lionfish being dumped into the waters off of Florida where there are no natural predators, it seems that the only way to really keep them at bay is to catch and eat them. Grilled of course. 🙂 On your grill to boot.
In fact! They make a sweet tasty treat as long as you stay away from those venomous spikes they have along their spine and other places. One touch and you will have one of the most painful hours you’ve spent in a long time. Even more painful than listening to a politician going on and on on what they’re going to do for you after they get elected. Yes…I know that’s hard to believe, but it’s true. Although not fatal to humans, the dorsal, anal, and pelvic spines of lionfish can deliver a painful sting, as well as cause headaches, chills, cramps, nausea, vomiting, respiratory distress and can even cause paralysis and seizures in some people.
However, eating lionfish causes almost perpetual smilyness and glee. And especially if it comes off your grill. There are many different ways to cook lionfish. I particularly like blackened meat, so here is a great recipe I found.
Blackened Lionfish Recipe
4 fillets lionfish
1/4 teaspoon garlic salt
1/4 teaspoon oregano
1/4 teaspoon paprika
1/4 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
4 tablespoons butter, cubed
- Preheat a grill or grill pan.
- Place 2 lionfish fillets each into the center of two 10-by-10-inch aluminum foil squares.
- Combine the garlic salt, oregano, paprika, cayenne and black pepper in a small bowl, and then coat both sides of the fillets with the spice mix.
- Top the fillets with the butter cubes, and then tightly wrap the foil squares to form 2 pockets.
- Place the pockets on the grill and cook until the fish is tender and flakey, about 6 minutes.
- Transfer the fish to plates.
- Drizzle the melted butter on top.
Filleting a Lionfish – Be real careful
NOTE: Do NOT refreeze meat after thawed as that may result in the cooked meat becoming mushy. Freezing breaks muscle fibers when the fluids freeze and expand, then when it thaws, water and fluids again settle into different parts of the muscles. The refreeze causes this fluid to again expand which breaks additional fibers. (tenderizing) The result is a breakdown of the muscle fibers in the meat which can cause mushiness. Fish are especially susceptible to becoming mushy as the meat is much more delicate.