Lionfish Tacos with Chef James Fraser

lionfish

🥗Healthier: mahi-mahi

💰Cheaper: tilapia

Mahi-mahi provides similar texture and flavor, while tilapia is more budget-friendly.

corn tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: flour tortillas

Whole wheat adds fiber while flour tortillas are often less expensive.

jalapeño

🥗Healthier: banana pepper

💰Cheaper: bell pepper

Banana peppers are milder and lower in calories, while bell peppers are generally cheaper.

Introduce the dish and the lionfish.

Demonstrate how to safely remove the quills from the lionfish using scissors.

Gently cut a slit in the belly of the lionfish to gut it.

Pinch and cut the guts from the inside of the fish.

Fillet the lionfish starting from the tail and working towards the head.

Remove the belly and check for rib bones, cutting in front of them.

Use a flexible fillet knife to remove the skin from the fillet.

Keep the fillets cold until ready to use.

Prepare the cabbage slaw by cutting thin slices of red cabbage.

Add shredded carrots to the slaw mixture.

Chop scallions and add them to the slaw, avoiding bruising the herb.

Chop cilantro, saving some for garnish.

Cut an avocado, twist to separate, and scoop out the flesh, then chop into small pieces.

Cut limes into wedges for garnish.

Combine cabbage, carrots, cilantro, scallions, salt, and pepper in a bowl for the slaw and toss together.

Season the lionfish fillets with smoked salt and blackening seasoning, generously on both sides.

Heat a pan with blended olive oil until shimmering.

Fry the lionfish fillets in the hot oil, laying them away from you to avoid splashes.

Cook for about a minute and a half on one side until blackened, then turn carefully.

Cook for another minute and a half on the other side, ensuring the fish is firm to the touch before removing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary