Perfect for kids and adults alike.


1 pound lionfish filets, cut into “tenders.’

2 onions

3 cloves garlic

2 sprigs chives

2 leaves fresh basil

1 (each) small red, yellow, green pepper

½ scotch bonnet pepper (deseeded),

1 tablespoon raisins,

1 tablespoon capers

pinch black pepper,

1 tablespoon lemon juice

Salt to taste

Flour for dredge


  1. Marinate lion fish tenders in lime juice for about an hour.
  2. Coat tenders in seasoned flour, shaking off the excess.
  3. In a skillet, add ¼ pound butter and 1 tablespoon coconut oil.
  4. Deep fry tenders till golden brown in coconut oil.
  5. Add onions, garlic, sprigs chives, fresh basil finely chopped red, yellow, green pepper,  ½ scotch bonnet pepper, 1 tablespoon raisins, 1 tablespoon capers to a medium skillet and saute till caramelised.
  6. Osnce fish is cooked, serve with onion relish, garnished with finely chopped fresh parsley mixed with a touch of cilantro on a bed of aromatic white rice, lime or lemon wedges on the side.

No more articles