The lemon, butter and herb sauce enhances the delicate flavor of the sautéed lionfish. You can substitute lionfish with any white fish, such as triggerfish, grouper or snapper.
In shallow dish, combine flour, crumbs and cayenne.
Lightly salt and pepper fish. Dredge in flour mixture.
Heat oil in large skillet to 375 F. Add 2 tablespoons of margarine or butter and melt. Sauté fish, flesh side down, until done on one side, about 2 to 3 minutes. Turn and repeat on other side.
Remove fish to serving dish. Add lemon juice, chives, parsley and remaining butter to skillet. Stir well and heat. Pour over cooked fish.
Contributed by Joyce Taylor