{"id":5064,"date":"2013-07-29T07:35:48","date_gmt":"2013-07-29T11:35:48","guid":{"rendered":"http:\/\/marinersmenu.org\/?p=5064"},"modified":"2024-08-04T08:20:53","modified_gmt":"2024-08-04T12:20:53","slug":"lionfish-with-fresh-herbs","status":"publish","type":"post","link":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/lionfish-with-fresh-herbs\/","title":{"rendered":"Lionfish with Fresh Herbs"},"content":{"rendered":"\n\n\n\n\n<h3 class=\"wp-block-heading\">Recipe<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 \u00bd pounds lionfish fillets<\/li>\n\n\n\n<li>\u00bd cup flour<\/li>\n\n\n\n<li>\u00bd cup dry French bread crumbs<\/li>\n\n\n\n<li>\u00bc teaspoon cayenne pepper<\/li>\n\n\n\n<li>salt<\/li>\n\n\n\n<li>freshly ground black pepper<\/li>\n\n\n\n<li>2 tablespoons canola oil<\/li>\n\n\n\n<li>3 tablespoons butter<\/li>\n\n\n\n<li>1 tablespoon fresh lemon juice<\/li>\n\n\n\n<li>4 tablespoons chopped fresh chives<\/li>\n\n\n\n<li>3 tablespoons chopped fresh parsley<\/li>\n<\/ul>\n\n\n\n<p>In shallow dish, combine flour, crumbs and cayenne.<\/p>\n\n\n\n<p>Lightly salt and pepper fish. Dredge in flour mixture.<\/p>\n\n\n\n<p>Heat oil in large skillet to 375\u00b0 F. Add 2 tablespoons of butter and melt. Saut\u00e9 fish, flesh side down, until done on one side, about 2 to 3 minutes. Turn and repeat on other side.<\/p>\n\n\n\n<p>Remove fish to serving dish. Add lemon juice, chives, parsley and remaining butter to skillet. Stir well and heat. Pour over cooked fish.<\/p>\n\n\n\n<p>Contributed by&nbsp;<a href=\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/contributors\/\" target=\"_blank\" rel=\"noreferrer noopener\">Joyce Taylor<\/a> <\/p>\n","protected":false},"excerpt":{"rendered":"<p>Recipe In shallow dish, combine flour, crumbs and cayenne. Lightly salt and pepper fish. Dredge in flour mixture. Heat oil in large skillet to 375\u00b0 F. Add 2 tablespoons of&hellip;<\/p>\n","protected":false},"author":23,"featured_media":7644,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"ncst_custom_author":"","ncst_show_custom_author":false,"ncst_dynamicHeaderBlockName":"ncst\/default-post-header","ncst_dynamicHeaderData":"{\"showAuthor\":true,\"showDate\":true,\"showFeaturedVideo\":false,\"caption\":\"\"}","ncst_content_audit_freq":"","ncst_content_audit_date":"","ncst_content_audit_display":false,"ncst_backToTopFlag":"","footnotes":""},"categories":[99,195,15,226],"tags":[47,145,109],"class_list":["post-5064","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fish","category-lionfish","category-mariners-menu","category-sauteed","tag-herbs","tag-main","tag-sauteed"],"displayCategory":null,"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.7 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Lionfish with Fresh Herbs - Mariner&#039;s Menu<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/lionfish-with-fresh-herbs\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Lionfish with Fresh Herbs - Mariner&#039;s Menu\" \/>\n<meta property=\"og:description\" content=\"Recipe In shallow dish, combine flour, crumbs and cayenne. Lightly salt and pepper fish. Dredge in flour mixture. Heat oil in large skillet to 375\u00b0 F. 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