For this recipe I swapped out porkchops for lionfish and it turned out pretty good. I also had to swap out a some other ingredients because I just could’t find them or afford them on a PC budget… you understand. This recipe serves two.
FOR THE DREDGE:
1 cup Flour
1 ½ teaspoon Season All Salt
1½ teaspoons Black Pepper
2 whole Eggs
5-6 Lionfish fillets
FOR THE SAUCE:
1 Tablespoon Veggie or Coconut Oil (I prefer coconut oil because it is better for frying on on high heat)
2 Tablespoons Butter
4 cloves Garlic, Minced
½ cups Soy Sauce
½ cups Water
½ cups Honey
2 Tablespoons Teriyaki Sauce
2 whole Limes, Juiced
Chopped Green Onions, Optional Garnish
Start by combining the flour, Season All seasoned salt and black pepper in a shallow bowl. In another bowl crack the eggs and stir with a fork. Pour the eggs into a shallow plate. Set up an assembly line with the lionfish, eggs, then flour. Dredge each fillet in the flour, then egg then back to the flour. Set on a plate.
Into a large skillet, add 1 tablespoon of oil and 2 tablespoons of butter. Preheat the skillet on medium high heat. Once the butter has melted add the lionfish. Fry on each side for about 4 minutes or until they are flakey and white in the middle. Remove from the pan and place on a large plate.
I tend to burn things… so in order to get the charred pieces of breading out of the pan, deglaze the pan with a tablespoon of vinegar and swirl it around. Pour out the vinegar and wipe out the pan with a rag or paper towel. Then return the pan to the stove.
To the same pan, add 1 tablespoon of oil and 1 tablespoon of butter and the garlic. Let the garlic cook for about 2 minutes on medium heat. Add the soy sauce, water, honey, teriyaki sauce and juice of 1.5 limes. Bring this to a simmer and cook until the sauce thickens. Do not let it simmer too long, the honey starts to take over in consistency and the sauce gets sticky. Take a lot of samples while it simmers until you like what you taste.
Using a set of tongs, take each lionfish fillet and flip it in the sauce to cover it. Place the fillets on a bed of rice, in this case Calaloo Rice, and garnish with green onions and a squirt of some lime juice from the last ½ of left over lime.
Adapted from tastykitchen.com