Recipe by Chef Jennie Staines


4 pieces of lionfish or snapper fillet Flour
4 tbsp butter
2 limes (juiced and zested)
1/2 tbsp cilantro
1/2 tbsp parsley
Salt (to taste)
Black pepper (to taste)


Lightly sprinkle fish fillets with salt and black pepper.
Dust fillets with a light layer of flour.
Place skillet over medium heat and add 2 tablespoons of butter.
Once the butter has melted, brown the pieces of fish fillet until golden
brown (about 2 minutes on each side).
Remove fish from skillet and place on a heated platter.
In the same skillet, add the remaining 2 tablespoons butter.
Add lime juice, cilantro, parsley, and lime zest and mix.
When the butter has melted fully, pour over the cooked fish fillet.

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