Inside Cooking

Inside Cooking Ep 103: Coconut-Curried Lionfish

Since lionfish is a wonderfully dense, white fish, it’s a fantastic fish to use in curries. This simple curry incorporates flavors from around the Caribbean for an aromatic, flavorful dish!

 

Ingredients (for 4 servings)

  • 2 lb of lion fish fillet (cleaned).
  • 4 teaspoon Grace Coconut Oil.
  • 1 small onions. (Diced)
  • 1 small green pepper. (Diced)
  • 1 zucchini. (Diced)
  • 2 table spoon of grace Spicy Curry Powder.
  • 1 Can Grace Coconut Milk Liquid.
  • 1/2 Packet Malher Garlic Powder.
  • 1/2 Packet Malher Black Pepper Pockets.
  • 1/2 Packet Malher Complete Season.
  • 1 Sprig of cilantro.

Instructions

(Preparation time: 10 mins; cooking time : 25 mins)

STEP 1
For best flavor, season the fish with salt and pepper and marinate for at least one hour in 2 teaspoons
of soy sauce, juice from ½ a lime, and 1 teaspoon of pepper jelly.

STEP 2
In a frying pan over medium heat, toast the ground cumin, coriander, and turmeric until aromatic
(about 3 minutes).

STEP 3
Add 2 tablespoons of olive oil to the pan.

STEP 4
Add chopped onions and sauté for about two minutes.

STEP 5
Add chopped garlic and ginger and sauté for another two minutes.

STEP 6
Add the marinated lionfish and marinade to the pan and gently stir for about 2-3 minutes. Be careful
not to break up the fish.

STEP 7
Pour in the coconut milk and gently stir.

STEP 8
Add roughly chopped spinach, cover, and reduce heat to low.

STEP 9
Let simmer for about 4 minutes while the spinach wilts. Turn off the heat and let sit for another 5
minutes.

STEP 10
Serve with rice and garnish with sliced Thai chilis.

Inside Cooking Ep 103: Coconut-Curried Lionfish