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Lionfish Three Ways
With super fresh fish, I always think the easiest approach is the best. The less you do, the better. I am usually inclined to merely dust fillets with flour, salt and pepper and quickly sauté them and then serve with one of the following sauces.
Course Main Dish
Cuisine Italian, Seafood
Servings
persons
Course Main Dish
Cuisine Italian, Seafood
Servings
persons
Instructions
  1. A traditional tartar sauce (with mayo, sour cream, capers, pickles, lemon juice, etc.)
  2. A Grenobloise-type sauce (with browned butter, lemon "supremes", capers, etc.)
  3. A samoriglio sauce (Sicilian in origin, basically a dressing with uncooked oil, lemon juice, and oregano)
Recipe Notes

Submitted by Nina De Pietro

Test Kitchen's Comment: Three quick and easy ways to serve lionfish.


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