{"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
In shallow dish, combine flour, crumbs and cayenne.<\/p>\n\n\n\n
Lightly salt and pepper fish. Dredge in flour mixture.<\/p>\n\n\n\n
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
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