Radisson Cooking Show Hosts Belize Lionfish Project
Recipes in this Video
Ceviche is a staple in many coastal Latin American countries, but lionfish ceviche has emerged as a unique dish in Belize due to the invasive nature of lionfish in the Caribbean. Traditionally, ceviche is made with fresh fish marinated in citrus juices, and in Belize, it's often enjoyed as a refreshing appetizer. The use of lionfish not only provides a delicious flavor but also helps control its population in local waters, making it a sustainable choice. This dish has gained popularity beyond Belize, celebrated for its light, zesty flavors and unique ingredient.
Ingredients
- ●lionfish
- ●lime juice
- ●red onion
- ●cilantro
- ●jalapeño
- ●salt
- ●pepper
- ●avocado
- ●tomato
- ●cucumber
- ●olive oil
- ●garlic
- ●orange juice
- ●bell pepper
Instructions
- 1Fillet the lionfish, removing skin and bones.
- 2Cut the fillets into small cubes.
- 3Place the fish in a bowl and cover with lime juice.
- 4Let marinate for 30 minutes until fish is opaque.
- 5Finely chop the red onion, cilantro, and jalapeño.
- 6Add the chopped vegetables to the marinated fish.
- 7Season with salt and pepper to taste.
- 8Drizzle with olive oil and stir gently.
- 9Dice the avocado and tomato, then fold them into the mixture.
- 10Chill the ceviche for an additional 10 minutes before serving.
- 11Serve in small bowls or on tortilla chips.
- 12Garnish with extra cilantro and lime wedges.
Ingredient Alternatives
lionfish
Healthier: snapper
Cheaper: tilapia
Snapper is a lean fish with a similar texture.
jalapeño
Healthier: serrano pepper
Cheaper: green bell pepper
Green bell pepper adds crunch without heat.
olive oil
Healthier: avocado oil
Cheaper: vegetable oil
Vegetable oil is more cost-effective for dressing.
Techniques
Equipment
Also Known As
Lionfish is an invasive species in many regions, and this dish highlights its culinary potential while promoting sustainable eating practices.
Ingredients
- ●8 oz fettuccine pasta
- ●1 lb lionfish fillets
- ●2 tbsp olive oil
- ●3 cloves garlic, minced
- ●1/2 cup heavy cream
- ●1/2 cup grated Parmesan cheese
- ●1/4 cup fresh parsley, chopped
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp red pepper flakes
Instructions
- 1Cook the fettuccine pasta according to package instructions until al dente. Drain and set aside.
- 2In a large skillet, heat the olive oil over medium heat.
- 3Add the minced garlic to the skillet and sauté for about 1 minute until fragrant.
- 4Add the lionfish fillets to the skillet and cook for about 3-4 minutes on each side, or until cooked through and flaky.
- 5Reduce the heat to low and stir in the heavy cream, mixing well with the fish.
- 6Add the grated Parmesan cheese, salt, black pepper, and red pepper flakes. Stir until the cheese is melted and the sauce is creamy.
- 7Add the cooked fettuccine to the skillet and toss to coat the pasta in the sauce.
- 8Remove from heat and stir in the chopped parsley.
- 9Serve immediately, garnished with additional Parmesan cheese if desired.
Equipment
Ingredients
- ●2 lionfish fillets
- ●4 banana leaves
- ●1 cup brown rice
- ●2 cups water
- ●1 cup mixed vegetables (carrots, bell peppers, broccoli)
- ●2 tbsp soy sauce
- ●1 tbsp olive oil
- ●1 tsp ginger (grated)
- ●1 clove garlic (minced)
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1 lime (sliced)
Instructions
- 1Rinse the brown rice under cold water until the water runs clear.
- 2In a pot, combine the brown rice and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 45 minutes or until the rice is tender and water is absorbed.
- 3While the rice is cooking, prepare the lionfish fillets. Season them with salt, black pepper, ginger, and garlic.
- 4Lay out the banana leaves on a flat surface. Place the seasoned lionfish fillets in the center of each leaf.
- 5Top the lionfish with lime slices and a drizzle of soy sauce.
- 6Fold the banana leaves over the fish to create a sealed packet. You can use kitchen twine to secure them if needed.
- 7In a steamer, place the banana leaf packets and steam for about 15-20 minutes until the fish is cooked through and flakes easily with a fork.
- 8In a separate pan, heat olive oil over medium heat. Add the mixed vegetables and sauté for about 5-7 minutes until tender but still crisp.
- 9Once the rice is done, fluff it with a fork and serve it on plates alongside the steamed lionfish packets and sautéed vegetables.
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