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.

Kittitian Blackened Lionfish With Mango Salsa

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

  1. Pat the lionfish fillets dry with paper towels.
  2. Coat the fillets with blackening seasoning, pressing the seasoning into the fish.
  3. Heat olive oil in a skillet over medium-high heat.
  4. Cook the fillets for 3-4 minutes on each side, until blackened and cooked through.
  5. In a bowl, combine diced mangoes, red onion, jalapeno, cilantro, lime juice, salt, and pepper to make the salsa.
  6. 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