A voracious predator, the lionfish (Pterois volitans) has taken up residence in the Atlantic Ocean along the southern U.S. coastline, posing a threat to marine ecosystems. In their new book, “The Lionfish Cookbook,” Chef Tricia Ferguson and the conservation organization REEF contend the best place for this flamboyant fish is on the end of a fork.
1/2 cupvegetable oil
1/4 cupwasabi mayonnaise
2 tablespoonssweet soy sauce
2 tablespoonssweet Thai chili sauce
1 tablespoonsoy sauce
1 cupseaweed salad (available at Asian markets)
Prep time: 10 minutes
Total time: 45 minutes
Place oil in small frying pan and heat until hot. Add one wonton wrapper in pan at a time. Cook briefly until it starts to bubble, about 10 seconds. Turn over and cook another 10 seconds. Remove and drain on paper towel.
Put wasabi mayonnaise into a squeeze bottle and set aside. Combine sweet soy sauce, sweet chili sauce and soy sauce in a bowl and set aside.
Spray large skillet with nonstick cooking spray. Cook lionfish fillets in skillet over medium-high heat for 2 to 3 minutes until flaky and tender. Cut or flake lionfish into small pieces. Toss lionfish in soy sauce mixture.
Place lionfish on wonton wrappers, top with seaweed salad and drizzle with wasabi mayonnaise. Serve hot.