Kittitian Blackened Lionfish With Mango Salsa
Lionfish, an invasive species in the Caribbean, has become a popular dish in St. Kitts and Nevis. This recipe for Kittitian Blackened Lionfish with Mango Salsa offers a flavorful and sustainable way to enjoy this local delicacy.
Ingredients
- 4 lionfish fillets
- 2 tbsp blackening seasoning
- 2 tbsp olive oil
- 2 ripe mangoes, diced
- 1/2 red onion, finely chopped
- 1 jalapeno, seeded and diced
- 1/4 cup fresh cilantro, chopped
- 2 limes, juiced
- Salt and pepper to taste
Instructions
- Pat the lionfish fillets dry with paper towels.
- Coat the fillets with blackening seasoning, pressing the seasoning into the fish.
- Heat olive oil in a skillet over medium-high heat.
- Cook the fillets for 3-4 minutes on each side, until blackened and cooked through.
- In a bowl, combine diced mangoes, red onion, jalapeno, cilantro, lime juice, salt, and pepper to make the salsa.
- Serve the blackened lionfish with mango salsa on top.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 10 minutes
- Total time:
- 30 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Protein
- 30g
- Carbohydrates
- 15g
- Fat
- 8g
Supplies
Skillet Cutting board Knife Bowl
Tools
Spatula Tongs
Serving suggestions
Serving suggestions: Serve the blackened lionfish with mango salsa alongside steamed rice and a fresh green salad.
Tips & tricks
Tip: When handling lionfish, be cautious of their venomous spines and use gloves for safety.
Cost
$20