Here’s an intermediate level lionfish recipe to make your mouth water!
- 1 to 1-1/2 pounds of Lionfish fillets
- 3 tbsp Dijon mustard
Coating for fish
- 1 cup panko breadcrumbs
- 3 tbsp butter, melted
- ⅓ cup grated parmesan
- 2 tbsp parsley
Lemon Cream Sauce
- 2 tbsp butter
- 1 shallot, finely chopped
- 1¼ cups dry white wine
- 1½ cups heavy cream
- 1 tbsp Dijon mustard
- 2½ tbsp lemon juice
- ½ tsp sugar
- Salt and pepper
Place a few pats of butter in the bottom of a casserole dish and then layer fresh chopped or frozen thawed spinach in the casserole dish. Pat the lionfish fillets dry and place on top of the spinach. Spread each fillet with a very thin layer of Dijon mustard.
In a frying pan, melt the butter and brown the panko. Add the chopped parsley. Remove from heat and mix in the parmesan cheese. Spread this mixture on top of the fillets.
Bake for 20 minutes at 375 degrees.
To make the sauce, melt the butter in the frying pan and add the chopped shallots. After a couple minutes add the white wine and reduce. Add the lemon juice, salt and pepper, mustard and sugar. Stir and reduce until the mixture is thick. Add the cream and heat till bubbly.
Serve the fish and drizzle the sauce on top. Let us know what you think of this recipe in the comments below, and please SHARE with your friends! Thanks to Star Droshine for the recipe and making this incredible dish for the pictures.
Thanks for the recipe! I might have trying this one