Green Fig and Lionfish. Allen Susser

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      Fish Cookery

      Fish is a backbone of Caribbean life. So much nourishment comes from the sea that surrounds these islands. This simple guide can be as practical in fish cookery of snapper, grouper, mahi-mahi, or kingfish as it is with lionfish. The key to selecting delicious, top quality fish is using your nose. Fresh fish has a clean aroma, a little like the ocean or a salty breeze from a tropical beach.

      Starting off with fresh, pristine fish is essential. Have the fishmonger skin the lionfish and remove all the venomous spines so you do not need to worry about any of this. Give your fish a good rinse under cold running water before you cook it. Many home cooks in the Caribbean often add a squeeze of fresh lime juice at this point too.

      Baking

      Baking is simple and mess free. You can keep your oven temperature moderate and cook the fish gently. I suggest using a pan or ovenproof dish that is just larger than the fish you are baking to catch the flavorful juices that are released close to the fish.

      Stewing

      Anything and everything is stewed throughout the Caribbean. One-pot cooking has its island traditions based on necessities of conservation and survival. Pot fish, usually a variety of different small fish including lionfish, often find their way into a stove top stew of spices, herbs, peppers, tomatoes, onions, and broth.

      Braising

      Braising is a common practice in Caribbean fish cookery. Simply place the fish in a pot full of fragrant spices, stock, and vegetables. Put it in the oven and the fish is cooked in those aromatic juices.

      Poaching

      Poaching is a classic way to cook fish and one of the easiest. It treats fish very gently and results in a tender, flaky, and moist fish. The intensity of the broth surely can make a difference. In the Caribbean, this can range greatly depending on the island’s culinary influences from the French, Spanish, English, Portuguese, or Dutch and how it is balanced by local Creole flavor.

      Grilling

      Charcoal and wood fire grilling will impart maximum flavor. Build a good fire and let it burn down to hot white ash embers. Clean and oil the grates and liberally brush the fish with oil or butter. When you put the fish on the grill, do not move it around. After a few minutes, just flip it once and, in another minute, off it goes, keeping the flesh moist.

      Deep Frying

      Deep frying has been a staple of Caribbean fish cooking for generations, yielding crispy, crunchy whole fish, fillets, and chips. This method has also been the most abused and misunderstood. Doing it correctly requires clean vegetable oil (peanut, coconut, or canola oil) to be preheated to a temperature of 375 to 400 degrees to start. Being careful not to overcrowd the deep fryer. Frying the fish golden brown and draining well will bring results that should be finger-licking delicious.

      Sautéing

      Cooking fish in a fry pan with just enough butter or oil is a simple way to get great tasting results. With lionfish, lightly seasoning the fillets and preheating the pan with the cooking fat will allow the fish to brown quickly. Sautéing is done over moderate heat to allow both sides to be cooked through and finish with a golden brown, moist, and flaky fillet.

      Pan Roasting

      Pan roasting may be a common restaurant technique, but I feel it serves the home cook well. As with sautéing, use an ovenproof pan that is preheated with just enough oil or butter. However, after sautéing the first side of the fish lightly, it is flipped, and the whole pan is placed in a hot, preheated 375-degree oven to finish cooking with a bit more general heat surrounding it to keep it moist. Aromatic vegetables are often added to the pan to marry the flavors.