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Stew Lionfish in Tomato Sauce & Ground Provisions Recipe by Chef Shaun 🇹🇹

Lionfish are 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 Servings


Green Seasoning

Chive- ¼ cup.

Chadon beni- ½ cup.

Garlic- 3

Ginger- 2 tsp

Fine Thyme- 1 sprig.

Hot pepper- 1/2 or to taste (seeds optional)

Spanish Thyme- 2 leaves

Pimento- ¼ to ½ cup.

Water- ¼ cup.

Season Fish

Lionfish- 6 fillets

Lime or Lemon- 1

Salt- 2 tsp or to taste.

Black Pepper- ¼ tsp or to taste.


Cassava or All-Purpose Flour- 1 cup.

Salt- ½ tsp

Brown Sugar- 1 tsp

Baking Powder- 1 tsp

Tomato Sauce

Coconut Oil- 2 tbsp

Onion- ½ cup

Hot Pepper- 1 tsp

Fine Thyme- 2 sprigs

Pimento flakes- ½ tbsp

Garlic- ¼ cup

Roucou- 1 tbsp

Tomato- 2 cups

Brown Sugar- 1 tsp (opt.)

Chadon Beni- 1/3 cup.

Ground Provisions

Dasheen- 1 lb

Cassava- 1 lb

Sweet potato- 1 lb

Green Fig- 1 lb

Vegetable Oil for Frying – 3 to 4 cups.


1. Add all your green seasoning ingredients to your blender/processor and blend to a smooth and even consistency.

2. Wash and season your fish as illustrated in the video.

3. Combine your dumpling ingredients and knead as illustrated in the video.

4. Make your tomato sauce as illustrated in the video.

5. Steam your provisions as illustrated in the video.

6. Divide, roll out and boil your dumplings as illustrated in the video.

7. Fry your fish as illustrated in the video.


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