Lionfish Nachos preparation:
1 pound boneless, skinless lionfish fillets
1 teaspoon sesame oil
- Season lionfish to taste with salt and granulated garlic. With a skillet on high sear, very lightly and very quickly sauté the lionfish fillets in oil. Set aside on a plate in a cooler or refrigerator. Make sure that the lionfish are ultra rare.
1 pack Asian wonton wraps
Hot frying oil set to 350 degrees
- Cut into wonton wraps triangles and fry until crisp. Place on paper towels to drain and set aside.
4 ounces wasabi powder
1 cup water
1 cup creole mustard
1 cup mayo
1/4 cup sugar
- Mix wasabi powder into water until dissolved. Mix rest of ingredients and set aside.
2 cups Sriracha hot sauce
1 cup mayo
-Mix well and set aside.
-Commercial hoisin sauce is available in most grocery stores.
1 cup chopped roasted red peppers
1/2 cup chopped banana peppers
1/2 cup chopped green onions
1/2 cup diced red onions
2 cups seaweed salad (Asian market)
Remove lionfish from cooler, slice ultra thin and split into four portions. Place a pile of wonton nachos. Place lionfish on top of nachos. Garnish with chopped peppers and onions. Drizzle a small amount of each sauce onto the nachos. Top with seaweed salad.