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Lionfish with Fresh Herbs


  • 1 ½ pounds lionfish fillets
  • ½ cup flour
  • ½ cup dry French bread crumbs
  • ¼ teaspoon cayenne pepper
  • salt
  • freshly ground black pepper
  • 2 tablespoons canola oil
  • 3 tablespoons butter
  • 1 tablespoon fresh lemon juice
  • 4 tablespoons chopped fresh chives
  • 3 tablespoons chopped fresh parsley

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 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