Yield: Approximately 16 Bakes INGREDIENTS All Purpose Flour - 4 cups Baking Powder - 4 tsp Salt - 1 tsp Sugar - 1 1/2 tsp Water - 1 1/2 - 2 cups Lionfish Fillets - 8 oz Onion - 1 medium (finely chopped) Pimento - 5 (finely chopped) Garlic - 2 cloves (finely chopped) Hot Pepper (Scotch Bonnet) - to taste (finely chopped) Salt - 1 tsp Black Pepper - 1/4 tsp Olive Oil - 1/4 cup METHOD Sift all dry ingredients into a bowl. Mix until well incorporated. Make a well in the center

Yield: Approximately 50 Balls INGREDIENTS Lionfish Fillets - 8oz All Purpose Flour - 3 cups Baking Powder - 1 tbsp Salt - 1 1/2 tsp Black Pepper - 1 tbsp Onion Powder - 1 1/2 tsp Garlic Powder - 1 1/2 tsp Dried Active Yeast - 1 tbsp Onion - 1/2 cup (finely chopped) Pimento - 1/2 cup (finely chopped) Chive - 1 cup (finely chopped) Water - 2 - 2 1/2 cups (ROOM TEMPERATURE) METHOD Run fish fillet through your food processor until it forms a paste consistency. In a bow

INGREDIENTS Lion Fish (whole) - 1 (1lb) Chive - 1 tbsp (finely chopped) Chadon Beni (Culantro) - 1 tbsp (finely chopped) Garlic - 1 tbsp (finely chopped) Ginger - 1/2 tbsp (finely chopped) Salt - 2 tsp Black Pepper - 1 tsp Unsalted Butter - 4oz (thinly sliced) Lemon Slices - 4 (thinly sliced) METHOD In a bowl combine fish, chive, chadon beni, garlic, ginger, salt and black pepper. Cover and let marinate in refrigerator for 2 hours. Place fish on a piece of foil. Place

INGREDIENTS Green Seasoning: Chive - 1 bundle Chadon Beni - 1 bundle Garlic - 3 cloves Ginger - 2 tsp Thyme - 1 sprig Hot Pepper - 1/2 or to taste (Seeds Optional) Lionfish - 6 fillets Lime - 1 Salt - to taste Black Pepper - to taste Green Seasoning - 1/4 cup Flour - 2 cups Salt - 1 tsp Sugar - 1/2 tsp Baking Powder - 2 tsp Butter - 1 oz Water - 3/4 cup Vegetable Oil - for deep-frying METHOD In a bowl, add fish. Squeeze lime over fish, add salt, black pepper and green seasoni

Yield: 2-4 Servings LION FISH INGREDIENTS Whole Lionfish - 2 (12oz) Chive - 1 tbsp (Finely Chopped) Chadon Beni - 1 tbsp (Finely Chopped) Garlic - 1 tbsp (Finely Chopped) Curry Powder - 1 tbsp Salt - 2 tsp Black Pepper - 1 tsp *Optional: Ginger - 1/2 tbsp (Finely Chopped) METHOD In a bowl combine fish, chive, chadon beni, garlic, ginger, curry powder, salt and black pepper. Cover and refrigerate. CURRY SAUCE INGREDIENTS Vegetable Oil - 1/2 cup Onion - 2 medium (Finely Chopped

INGREDIENTS Whole Lionfish - 1 (1 lb) Chive - 1 tbsp (Finely Chopped) Chadon Beni - 1 tbsp (Finely Chopped) Garlic - 1 tbsp (Finely Chopped) Ginger - 1/2 tbsp (Finely Chopped) Salt - 2 tsp Black Pepper - 1 tsp Your favorite BBQ Sauce - 1 1/2 cups METHOD In a bowl combine fish, chive, chadon beni, garlic, ginger, salt and black pepper. Cover and let marinate in refrigerator for 2 hours. Preheat oven to 350°F. Coat both sides of fish with bbq sauce and place on a greased baking

INGREDIENTS Lionfish Fillet - 12 oz Chive - 1/2 tbsp (Finely Chopped) Chadon Beni - 1 tbsp (Finely Chopped) Garlic - 1/2 tbsp (Finely Chopped) Ginger - 1/2 tbsp (Finely Chopped) Salt - 2 tsp Black Pepper - 1 tsp Mustard - 1 tbsp Mayonnaise - 1/3 cup Breadcrumbs - 1 cup (For breading only) METHOD Run fish fillet through your food processor until it forms a paste consistency. Transfer fish to a bowl and add all the other ingredients. Let sit for 10 minutes. Preheat oven to 350°