The month of January is designated as Culinary Month in the Cayman Islands. At 20°N, the pretty island straddles a tropical and subtropical climate and is surrounded by postcard perfect turquoise waters that resemble smooth glass when the weather is at its best.
Invasive Species in Caribbean Waters
Those waters are home to local Wahoo, Nassau Grouper and Yellow Fin Tuna- the kind of fish welcomed by locals and native to the area. There’s one eye-catching species that while beautiful to behold, is an invasive, dangerous species known as the red lionfish (Pterois volitans).
Native to the Pacific Ocean, lionfish began appearing in the Caribbean when one was accidentally released from a home aquarium in Florida! Who would think that would wreak the kinds of marine life havoc the red, black and white striped fish has in the Caribbean? The long, graceful dorsal lionfish fins are full of a venomous substance that if injected into another creature, can cause serious health issues. And while rarely fatal, the painful sting is something to be avoided.
The Hunter is Hunted
With no natural predators in the Caribbean, lionfish are out-competing native species for juvenile reef fish. Native stocks are losing ground which is why the Cayman Islands’ Department of the Environment has teamed up with local divers, sports fishermen and restaurants to cull the invasive species. This month, a fishing tournament will be held on the 29th with top prizes being awarded for longest, heaviest or most lionfish caught.
Michael’s Genuine Food and Drink in Camana Bay (the most impressive planned community this writer has ever seen) is one of the many restaurants featuring lionfish on its menu. From ceviche to grilled filets, lionfish make good eating fish- but you are advised to be extra careful with the removal of the dorsal spines (or get your fishmonger to do it for you). The flesh does NOT contain any venom whatsoever and is versatile as you'll see in the recipes below.
A Delicious Cull
Some white meat lionfish recipes courtesy of the Taste of Cayman organizers are listed below, in case you should ever want to serve your guests something out of the norm.
Lionfish Ceviche Recipe:
- Lionfish, cut into bite-size pieces
- Onion, slices
- Salt and pepper to taste
- Lime juice
- Marinate filet lionfish, sliced onion, salt & pepper in fresh squeezed lime juice.
- Eat with crackers.
- Beer
- Lionfish fillets
- 1/2 c milk
- 1 egg beaten
- 1/2 c flour
- 1 tsp salt
- 1/4 tsp pepper
- 1/8 tsp nutmeg
- 1/4 tsp dried basil
- Soak lionfish in beer for 5 minutes, dip in milk then dip in egg, dust in mixture of flour, salt, pepper, nutmeg, and basil.
- Deep fry until golden brown.
- Teriyaki sauce
- Garlic, minced
- Lionfish
- Fresh cilantro
- Boiled potatoes/vegetables
- Whisk teriyaki and garlic together and rub on lionfish filets cover and keep cool for 15 minutes.
- Grill or broil fish.
- When done sprinkle with fresh cilantro.
- Serve with boiled potatoes and grilled vegetables.
- Lionfish meat
- Garlic
- Lemon juice
- Olive oil
- Fresh ground pepper
- Kosher salt
- Oregano
- Prepare the fish by lightly washing and patting dry.
- Prepare the marinade, a mixture of garlic, lemon juice, olive oil, freshly ground pepper, kosher salt and oregano.
- Marinate lionfish meat up to 1 day.
- Heat cast iron pan to smoking hot (no additional oil is needed).
- Place fillet on hot pan. Sear until brown, flip and cook other side. Serve with lemon.
Mary Luz Mejia - Colombian-born and Canadian raised. After earning an honours History degree from Queen's University and a Journalism post-grad diploma ...
