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Broiled Lionfish with Paprika and Herbs


  • 1 ½ pounds lionfish fillets
  • ½ cup butter, softened
  • ½ teaspoon salt
  • 1 teaspoon paprika
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons minced green onion
  • 2 tablespoons minced fresh parsley
  • 1 ½ teaspoons minced fresh tarragon
  • 1 tablespoon fresh lemon juice

In small bowl, combine softened butter with salt, paprika, pepper, onion, parsley, tarragon and lemon juice.

Place fish on lightly greased broiler pan. Spread with half of the margarine mixture. Broil about 4-inches from heat until fish is done, about 5 to 6 minutes. Spread again with butter mixture about halfway through cooking time. Serve with pan juices, if desired.

Contributed by Joyce Taylor