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BBQ Lionfish with Orange and Almond Slaw

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Everyone loves a summer BBQ, and fantastic coleslaw can be a game changer. This tangy coleslaw recipe with crunchy and aromatic additions of fennel, orange, and almonds might even steal the show. Other fish that I like for BBQ include mahi-mahi, king mackerel, and mullet.

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BBQ Lionfish with Orange and Almond Slaw

Recipe Notes

  • Yield: Serves 4

Ingredients

  • 1 large bulb of fennel, thinly sliced
  • 1 small cabbage, shredded
  • 1 clove garlic, minced
  • 2 large oranges, peeled and sliced
  • 1 small red onion, thinly sliced
  • ¼ cup Caribbean almonds
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black peppercorns
  • 3 tablespoons olive oil
  • 6 leaves fresh basil, torn
  • 3 tablespoons fresh lemon juice
  • ½ teaspoon crushed coriander seed
  • 4 large lionfish fillets

Recipe Steps

1: To Prepare the Orange Slaw: In a small bowl, combine the fennel and cabbage with garlic, slices from 1 orange, onion, almonds, ½ teaspoon salt, ¼ teaspoon black pepper, 2 Tablespoons olive oil, and freshly torn basil. Cover and refrigerate for a half hour.

2: To Cook the Lionfish: Heat charcoal BBQ grill and brush it with a Tablespoon of the oil. Season the lionfish with remaining salt, pepper, and crushed coriander seed. Place the fillets into direct heat and grill the first side for 2 minutes and then carefully turn them over and cook the second side for another 2 to 3 minutes until just cooked through.

3: To Serve: Spoon 2 to 3 Tablespoons of the orange slaw onto the plates. Place the BBQ lionfish on each mound. Garnish with remaining orange slices.

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Green Fig and Lionfish

Bringing together the allure of the Caribbean Sea and Caribbean island life, this cookbook offers recipes for cooking with seasonal and unusual ingredients.

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