The Triton
www.the-triton.com
RECIPE: Lionfish Nuggets
Chef Alvarez Bastian deep fries the meat and serves it with a key limePHOTO FROM BIG GAME CLUB cilantro tartar sauce.
Venomous lionfish that destroy reefs are tasty as fried nuggets Bimini Big Game Club began serving fried nuggets of the invasive lionfish, and have found a winner. Four hundred orders later, Chef Alvarez Bastian is sharing his recipe. “Our lionfish nuggets have become a huge seller, and though we don’t serve endangered species such as grouper and we were the first Bahamas resort to feature a shark free marina, we have absolutely no problem in turning lionfish into a menu item,”said General Manager Michael Weber. The lionfish is a member of the venomous scorpionfish family and is native to the Indian Ocean and South Pacific. First observed in Fort Lauderdale in 1985, they appeared in noticeable numbers in the Caribbean and Florida waters around 2000 and have continued to breed. “There are enormous concerns that lionfish will completely change and possibly destroy Atlantic coral reefs by overrunning them and shrinking their native biodiversity, and that the ongoing damage is severe and possibly irreparable,” said Dr. Mahmood Shivji, a professor at Nova Southeastern University and director of the Guy Harvey Research Institute. “So far, there is no known quickfix, and the problem is escalating exponentially.” The National Oceanic and Atmospheric Administration (NOAA) has developed an “Eat Lionfish” campaign (www.ccfhr.noaa.gov/docs/ EatLionfishPullCard.pdf). While turning lionfish into finger food is far from a solution, Weber said that with proper cleaning, the lionfish meat is excellent in taste and texture, and any that make it to the table means “they are no longer a threat on the reefs.”
Panko Breaded Lionfish Nuggets ala Bimini Big Game Club 4 oz lionfish Flour 1 cup liquid egg Panko breadcrumbs Salt and pepper Cajun seasoning In three separate bowls, place flour, liquid egg and breadcrumbs. Cut lionfish into bite-size pieces and season with salt, pepper and Cajun seasoning. Dip pieces into flour, shake off excess. Dip into liquid egg. Dip into breadcrumbs. Submerge in oil heated to 325 degrees until crispy golden brown.
Cilantro and Key Lime Tartar Sauce 1 cup mayonnaise 1 small pickle, diced small 2 tablespoons Key Lime juice 6 leaves cilantro, chopped 2 tablespoons capers, chopped Mix the above ingredients in a mixing bowl. Add salt and pepper to taste. Refrigerate until ready to serve.
December 2011 C