Together with co-founder Rebecca Tibbitts, the only certified female Sommelier in the Bahamas, Chef Tim is committed to creating a unforgettable gastronomic journey for each diner.
Today, Lionfish are all the rage on restaurant menus this season, as they’ve become an invasive species off the coast of Florida, and in many parts of the Caribbean.
To help with the cause, Chef Tibbitts has shared with us this fresh Lionfish Cakes recipe created to support sustainability efforts in reducing the population of the lionfish across the Atlantic coast of the Americas and Caribbean.
After this meal, you won’t mind joining the cause!
- 2 lbs. Lionfish fillets, steamed, flaked and cooled
- 1 medium sized red onion, finely diced
- 1 cup green onion or chives, finely sliced
- ½ cup yellow sweet pepper, finely diced
- ½ cup red sweet pepper, finely diced
- ½ cup parsley, chopped
- Zest of 2 lemons
- 3 Tablespoons of sambal oelek chili paste
- 4 eggs
- 4 cups Panko bread crumbs
- 2 Tablespoons of vegetable oil
- Salt and pepper, to taste
In a large bowl, combine the Lionfish, red onion, green onion, sweet peppers, chopped parsley, lemon zest, sambal oelek, eggs and panko together. Mix thoroughly. Season with salt and pepper. Continue to mix until the mixture starts to come together. Take 3-4 ounces of the mixture and form into a ball, pressing firmly for it to stick together. Press flat into a fish cake and set on a sheet pan. When all the mixture is pressed into cakes, place the sheet pan into the refrigerator for at least 30 minutes.
In a large non-stick skillet, pour 2 tablespoons of vegetable oil and set to medium-high heat. When the pan is hot, place Lionfish cakes into the pan. Be sure not to crowd the pan. Cook each side of the Lionfish cake until golden brown. Remove the fishcakes from the pan and place back onto the sheet pan. Place fishcakes into the oven at 375°F for 10 minutes.