Friday, September 1, 2017

Going Green – Delicious Lionfish

The lionfish is an explosively invasive fish and probably the worst man-made ecological disaster ever witnessed. By out-breeding, out-competing and out-living native fish stocks and other marine species, the consequences impact the food security and economies of the entire world. Efforts to eradicate the invasive lionfish are finally getting a seat at the big kids’ table: Whole Foods markets announced last week it will offer lionfish for sale.

According to Scott Harrell1 , "Lionfish is a white flaky fish, firmer in texture than halibut, no “red line” with a flavor profile somewhere between a thin grouper fillet and mahi mahi (dolphinfish or dorado depending upon where you live) with a touch of butter."

One way to control their population-females can produce two million eggs in a year--says Erin Spencer, a National Geographic young explorer--is to eat them.

Try these recipes


  1. L. Scott Harrell is the co-founder of the World Lionfish Hunters Association. He now owns a scuba diving marketing consultancy in Cozumel, Mexico.
  2. A splash of vinegar can brighten, your sautee sauce.

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