You may have heard the terms “bycatch” or “trash fish”, and that Lionfish is an invasive species that’s threatening the ecosystem stability of our Gulf Coast. We need to catch as many of them as we can, and thankfully, their filets are quite tasty, so they won’t go to waste. Talk to your local chefs that serve Lionfish to see if they can source you filets. And, if Lionfish is hard to come by in your area, try substituting Flounder. This recipe comes from Executive Chef Chris Sherill of the Flora Bama Yacht Club located in Perdido Key on the Alabama/Florida Gulf Coast. Recently, Chef Chris Sherrill, Chef Haikel Harris and Jennifer George Sherrill took the World Food Championship Seafood Food Fight by storm with the local favorite – Lionfish Nachos. Not only did they win the Food Fight (and automatic entry into next year’s competition), they also won People’s Choice. This comes on the heels of Chef Sherill and and Chandra Wright (Nature Tourism Specialist for the Mississippi-Alabama Sea Grant Consortium and Gulf Shores & Orange Beach Tourism) co-founding the NUISANCE group; a team committed to raising awareness of Gulf Coast flora and fauna considered to be a Nuisance, Underutilized, and/or Invasive, that are also Sustainable and Available, through Noble Culinary Endeavors. Thus, the letters in the name. Additionally, the Flora-Bama Yacht Club has a “hook & cook” option where locals can bring in their catches – especially if they aren’t something they’re used to cooking and eating – and let Sherrill and his team prepare them.
Winning Lionfish Nachos
1 pound boneless, skinless Lionfish filets (or substitute Flounder)
1 teaspoon sesame oil
1 pack Asian wonton wraps
4 ounces wasabi powder
1 cup creole mustard
1 cup water
1 cup mayo
2 cups Sriracha hot sauce
1 cup mayo
1 cup roasted red peppers, chopped
1/2 cup banana peppers, chopped
1/2 cup green onions, chopped
1/2 cup red onions, diced
2 cups seaweed salad (from the Asian market)
Preparation
Lionfish
Season Lionfish to taste with salt and granulated garlic.
With a skillet on high, sear and very quickly sauté the Lionfish fillets in the oil. Make sure that the Lionfish are rare.
Set aside on a plate in a cooler or refrigerator.
Wonton Nachos:
Cut wonton wraps into triangles and fry at 350 degrees until crisp.
Place on paper towels to drain and set aside.
Wasabi Drizzle:
Mix wasabi powder into water until dissolved.
Mix wasabi in with with creole mustard, sugar, and 1 cup mayo, then set aside.
Spicy Mayo:
Mix Sriracha hot sauce and 1 cup mayo well, then set aside.
Assembly:
Remove Lionfish from cooler, slice ultra thin and split into four portions.
Plate a pile of wonton nachos. Place lionfish on top of nachos. Garnish with chopped peppers and onions. Drizzle a small amount of each sauce onto the nachos. Top with seaweed salad.
Photo, Flora Bama Yacht Club
