- 42 ounces lionfish fillets (patted dry)
- Flour (for coating)
- 5 cloves garlic, diced
- 2½ cups chopped tomatoes
- 5 tsp. capers
- 1/2 cup white wine
- 1/4 cup fresh-squeezed lemon juice
- 2 T. chopped fresh basil
- Parsley or kale for garnish
- Lemon wedge for garnish
Preparation: Dredge fillets in flour to lightly dust. Place in sauté pan with small amount of hot butter over medium heat. Cook first side, careful not to burn. Turn over fish when golden, and reduce heat while adding garlic, tomatoes, capers, white wine and lemon juice. Cover to hold steam in and cook until fish is fork-tender. Add basil and serve immediately. Garnish with sprig of parsley or kale and lemon wedge.
Recipe courtesy of Castaway restaurant, 1406 Oceanview Ave., Marathon.