NUISCANCE Group Recipe: Lionfish Nachos

Copyright 2014 - Courtland William Richards

Lionfish Nachos preparation:

1 pound boneless, skinless lionfish fillets

Sea salt

Granulated garlic

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.

Wonton Nachos:

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.

Wasabi Drizzle:

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.

Spicy Mayo:

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.

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