Previously, on The Deep Dish…
Assistant Manager of Cobalt Coast Resort, Dora Valdez, had just tossed our lionfish on ice when last we spoke. She’s also the creative genius behind this week’s Taste of Cayman recipe as she shares her breaded lionfish.
Breaded lionfish by Chef Dora
You will need:
2 lionfish fillets (10 inches or larger preferred)
½ cup flour
1 tsp water
4 oz butter
Butter flavored oil spray
|Look at that beast! You have to carefully cut away the poisonous fins
|You also need to remove the ribs with specialist equipment! AKA: tweezers
- Clean the lionfish and cut out 4 filets.
- Dredge in flour.
- Dip in egg mixture
- Dredge in Panko
- Heat skillet, spray with oil, melt butter. Cook lionfish filet on 1 side (about 1 minute), turn and cook through. Serve with crispy salad and Dora’s hot sauce
Big thanks to Chef Dora for sharing this fantastic recipe and helping us rid the Cayman Islands the invasive lionfish!