Lionfish have invaded our coral reefs and though their numbers continue to grow with no natural predators, we can do something to help lower their population. Can you guess what?
Let's eat it!🍴
Here's a local favorite from Chef Jennie Staines.
1 pound lionfish*
4 thinly sliced green plantains
2 whole coconuts (or 2 packets coconut powder)
1 diced small onion
1 minced garlic clove
4 cups fish stock
2 tablespoons chopped cilantro
1 1/2 tablespoon coconut oil
Salt and ground black pepper to taste
To prepare the coconut milk:
Cut both whole coconuts in half and extract the coconut meat.
In a blender, add the coconut meat and half of the fish stock. Blend well and pass through a sieve. If whole coconuts are unavailable, substitute coconut meat with coconut powder.
To prepare the sere:
Preheat a medium saucepan over medium heat.
Add coconut oil and thinly sliced plantains to the saucepan. Cook until plantains brighten in color.
Add diced onion and stir until translucent. Immediately add garlic and cook for half a minute.
Add the other half of fish stock and the lionfish. Cook for about 3 minutes and add the coconut milk.
Lower heat and cook for about 3 minutes. Adjust seasoning accordingly (salt and ground black pepper).
Sprinkle sere with chopped cilantro and serve with (coconut) white rice.
*If you canít get lionfish, then you can substitute with any white fish like sea bass or yellowtail snapper