Baked Lionfish with Salted Butter & Everglades Seasoning
Serves: 2–4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients
• 1–2 whole lionfish (cleaned, scaled, head-on or off — about 1–1.5 lbs total)
• 3–4 Tbsp salted butter, cut into thin pats
• 2–3 tsp Everglades Seasoning (or to taste)
• Optional: lemon wedges for serving
Instructions
1. Preheat the oven to 350°F (175°C). Line a baking sheet or shallow pan with aluminum foil for easy cleanup.
2. Prep the fish
• Rinse the cleaned lionfish under cold water and pat completely dry with paper towels.
• Make 3–4 shallow diagonal slashes on each side of the fish (about ¼-inch deep) to help seasoning penetrate and ensure even cooking.
3. Season
• Generously sprinkle Everglades Seasoning inside the cavity and over both sides of the fish, rubbing it into the slashes.
• Place 1–2 pats of salted butter inside the cavity. Lay the remaining pats along the top of the fish, tucking some into the slashes.
4. Bake
• Place the fish on the prepared pan.
• Bake at 350°F for 20 minutes, or until the thickest part flakes easily with a fork and reaches an internal temperature of 145°F. (Do not overcook—lionfish is lean and cooks quickly.)
5. Rest & serve
• Let the fish rest 2–3 minutes. The butter will have melted into a flavorful pan sauce.
• Serve whole or fillet tableside. Squeeze fresh lemon over the top if desired.
Tips
• Scaling is key: Lionfish skin is tough; have it professionally scaled or use a spoon to scrape firmly against the grain.
• Venomous spines: Ensure all spines are removed during cleaning for safety.
• Sides that pair well: Simple rice pilaf, roasted vegetables, or a fresh mango salsa to cut the richness.
Enjoy your sustainable, delicious lionfish!
