Creating Lionfish Recipes with Linda Gassenheimer

Jun 23, 2016


06/23/16 - Syndicated food columnist Linda Gassenheimer, Special wine correspondent Fred Tasker and WLRN hosts Joseph Cooper and Bonnie Berman talk about Lionfish  these predators can kill off our local fish industry.  For the first time they are being sold commercially at Whole Foods markets in Florida.  Commercial sales are one way to curb the population. In studio interview with David Ventura, Whole Foods Florida Regional Seafood Coordinator and Yasmany Perez, Store Leader creating lionfish recipes. 

~~Dinner in Minutes~~

Snapper Parmesan with Spinach Penne Pasta – also a good recipe for lionfish

Lionfish.  These colorful fish have a voracious appetite and few predators. But boy are they predators.  They can deplete our stock of native fish and kill off our fishing industry.  Selling them commercially is one way to start to control them.  Now whole foods markets throughout Florida is doing just that.  David Ventura whole foods regional seafood coordinator talked about the fish and how and why they are selling it.  Yasmany Perez, whole foods store team leader creates recipes for lionfish.   It is streamed live (1:30 to 2 PM ET) and archived at www.wlrn.org. Here are the recipes for the dishes he brought to food news and views.

Fish Tacos by Yasmany Perez for Whole Foods Market

1# Lionfish – Diced ½”

Lime – Juiced, ½ Cup

1 Jalapeno – Seeded & Finely Chopped

Cilantro – Finely Chopped ¼ Cup

Salt & Pepper to Taste

Canola Oil – 2oz

Whisk lime juice, jalapeno, cilantro, salt and pepper together and pour over lionfish to marinate 15 – 20 minutes under refrigeration.  Drain and discard liquid. Pre heat skillet and sear lionfish in canola oil until cooked through.

Wasabi Avocado by Yasmany Perez for Whole Foods Market

1 Avocado

Plain Greek Yogurt – ½ Cup

Wasabi (powdered or fresh) – 2 tbsp.

Lime Juice – 1 tsp

Salt to Taste

                Blend wasabi in lime juice.  Scoop avocado from shell and mash.  Stir in remaining ingredients until smooth.

 

 

Toppings

White Cabbage – Finely Shredded

Heirloom Tomatoes – Seeded & Chopped ½”

Corn Tortillas

Grill or warm tortillas 20 seconds prior to serving.

Lionfish Ceviche

1# Lionfish – Diced ½”

Lime – Juiced, 1 ½ cup

Medium Onion – Diced, ½”

Tomatoes – 2, Chopped

Avocados – 2, Diced ½ “

Serrano Chilies – 2, Seeded & Finely Chopped

Cilantro – Finely Chopped, 1/3 cup

Extra Virgin Olive Oil – 2tbs

Orange – Juiced

Salt & Pepper to Taste

Marinate lionfish in stainless steel mixing bowl with lime juice & onion, covered under refrigeration four hours.  Drain & discard liquid afterwards.  Gently mix remaining ingredients in separate bowl, adding lionfish, chill and serve.

Copyright © Linda Gassenheimer

Linda Gassenheimer is the author of 20 books including her newest, The Flavors of the Florida Keys and Fast and Flavorful: Great Diabetes Meals from Market to Table.  Follow Linda on Twitter: @LGassenheimer, Facebook: Linda Gassenheimer