Entree: Bonaire, Sint Eustatius and Saba – Central Culinary Region – Grilled Lionfish (Marinated tropical lionfish fillets grilled over high heat and finished with citrus-herb dressing)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Additional 25 min

Total 50 min

Ingredients

- 4 lionfish fillets, approx. 6 oz (170 g) each
- 1/4 cup (60 ml) fresh lime juice
- 3 tbsp (45 ml) olive oil
- 3 cloves garlic, minced
- 1 tbsp (15 ml) honey or brown sugar
- 1/4 cup (60 ml) chopped fresh cilantro
- 1 small shallot, finely chopped
- 1 Scotch bonnet or habanero pepper, seeded and finely chopped, optional
- 1 tsp (5 ml) ground cumin
- 1 tsp (5 ml) kosher salt
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 2 tbsp (30 ml) melted butter or additional olive oil for brushing
- Lime wedges for serving
- Optional: banana leaves or heavy-duty foil for grilling whole fish

Instructions

1. In a bowl whisk together lime juice, olive oil, minced garlic, honey, chopped cilantro, shallot, chopped pepper (if using), cumin, salt, and black pepper to make the marinade.
2. Place lionfish fillets in a shallow dish or resealable bag and pour the marinade over them. Marinate in the refrigerator 20–30 minutes — do not exceed 1 hour for delicate fish.
3. Preheat a grill to medium-high heat (about 450°F/230°C). Oil the grates or prepare banana leaves to prevent sticking.
4. Remove fillets from marinade and blot lightly. Brush both sides with melted butter or oil.
5. Grill fillets skin-side down if skin is on, or presentation side down, for 3–5 minutes per side depending on thickness, until opaque throughout and easily flaked with a fork. Avoid overcooking.
6. Transfer to a warm platter, spoon any reserved chopped herb mixture over the fillets, and serve immediately with lime wedges and a side of coconut rice or island-style vegetables.