BBQ Lionfish with Orange and Almond Slaw

BBQ Lionfish with Orange Almond Slaw

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


  • 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 by Allen Susser

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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