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.
salt and pepper
season to taste
extra virgin olive oil
A traditional tartar sauce (with mayo, sour cream, capers, pickles, lemon juice, etc.)
A Grenobloise-type sauce (with browned butter, lemon “supremes”, capers, etc.)
A samoriglio sauce (Sicilian in origin, basically a dressing with uncooked oil, lemon juice, and oregano)
Nina De Pietro
Test Kitchen’s Comment: Three quick and easy ways to serve lionfish.