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Fiery Geera Lionfish Recipe by Chef Shaun 🇹🇹

Here in T&T, we often make Geera and eat it as an appetizer, with Geera Pork and Chicken being the common offerings. But today, I want to show you how easy it is to make Geera Fish using Lionfish.

Lionfish is an invasive species that are currently inflicting longstanding damage to our eco-system by eating many of our local fish. They are able to do this because they have very few natural predators, likely due to their venomous spines. One simple, but very effective way to help deal with this problem is to eat them.

Yield – 6 to 8 Servings.


Lionfish – 2 lbs.

Lemon/Lime Juice- ¼ cup.

Salt- 1 tsp or to taste.

White Pepper- ¼ tsp

Cumin (Geera) Powder- 1 tsp

Onion Powder- ½ tsp

Garlic Powder- ½ tsp

Cayenne Pepper- ¼ tsp

Mustard Powder- ½ tsp

Mustard Oil- 3 tbsp

Caripulee Leaves- 2 to 3

Whole Cumin Seeds- 1 ½ tbsp

Cumin Powder- 1 tbsp

Onion- 3 tbsp (finely chopped) – utilize knife skills.

Pimento Flakes- ½ tsp

OR ¼ cup of finely chopped fresh pimento

Hot Pepper- 1 tsp or to taste (finely chopped)

Garlic- 2 tbsp (crushed & minced)

Water- 1 ¼ cups

Vegetable Oil for Frying- 3 to 4 cups


1. Wash your fish as illustrated.

2. Season your fish as illustrated.

3. Set aside.

4. Make your Geera Sauce.

5. Set aside.

6. Preheat your oil to 350F.

7. Dredge your fish in all-purpose flour before frying.

8. Fry your fish until golden brown in colour.

9. Toss in Geera sauce.

10. Enjoy!


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