Lion on a cucumber sashimi style
1 large lionfish spines removed and filleted. Skin and pin bones removed
Pinch of sea salt. (We make our own by boiling down fresh gulf saltwater) store bought is fine too!
1 tsp olive oil
Pat dry your fresh lionfish filets. Lightly season with sea salt and set aside.
In a heavy skillet, heat olive oil til just smoking. Sear very quickly
(10 seconds ) each side...place seared filets on a clean plate and place in refrigerator to cool.
If you opt to make these cool cocktail
Picks, simply place the spines on a cookie sheet and roast at 350 for 10 minutes...they will dry out and keep their color! Take a cucumber chunk, hollow it out and make a cup to hold the pics on your plate!
Soy-Meyer lemon drizzle
2 tbsp low sodium soy sauce
Juice of 1 Meyer lemon
1 tsp honey
2 drops sesame oil
Mix well with a fork and set aside
2 tbsp sriracha (rooster) hot sauce
Mix well and set aside
I use store bought hoisin! It's great and doesn't need anything
Cucumbers sliced very thin
Place cucumbers in center of the plate shingled. Slice thin the seared lionfish fillets and place atop the cucumber slices
Use a spoon to make intricate patterns with your sriracha mayo and the hoisin. Simple dollops make a striking presentation. Place your soy-Meyer lemon drizzle in a small dish or ramekin.
Garnish with small cut scallions and black sesame seeds