Subscribe via RSS Feed Our Favorite Lionfish Pins The Google+ Circle Hook Epic Lionfish Videos on YouTube

Lionfish Florentine with Lemon Cream Sauce

May 23, 2017 1 Comment
1 Flares 1 Flares ×

Here’s an intermediate level lionfish recipe to make your mouth water!

Lionfish on a bed of spinach

Lionfish on a bed of spinach

  • 1 to 1-1/2 pounds of Lionfish fillets
  • 3 tbsp Dijon mustard
  • Spinach

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
Lionfish on spinach with dijon coating

Lionfish on spinach with dijon coating

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.



Browning the topping

Browning the panko and parmesan topping

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.





Baked lionfish florentine with topping

Baked lionfish florentine with topping

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.

Lionfish Florentine with Lemon Cream Sauce

Lionfish Florentine with Lemon Cream Sauce

About the Author:

Andy is a former US Navy Diver and Submariner, 20 year PADI Dive Instructor, USCG 100 ton Captain, Inventor & entrepreneur, manufacturer, Yachtbroker, skilled mechanic & electrician, and an avid hunter of lionfish.

Comments (1)

Trackback URL | Comments RSS Feed

  1. Jadi Penyebab says:

    Thanks for the recipe! I might have trying this one

Leave a Reply

1 Flares Twitter 0 Facebook 0 Google+ 0 Pin It Share 1 Buffer 0 StumbleUpon 0 1 Flares ×