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Pan Seared Lion Fish Recipe

Pan Seared Lion Fish
by Beach House Chef Will Manson


2 – 4   6 oz. portions of filleted Lion Fish

3 oz.  Olive Oil

Israeli Cous Cous

Mixture of sauteed vegetables

Salt and pepper to taste

Basil/Red Curry infused Olive Oil


Lightly season Lion Fish on both sides with salt and pepper

Sear skin side down for 2 -3 minutes or until light brown depending on thickness of fish

Flip and sear skin side until skin is crispy

Prepare vegetable Cous Cous

Mix vegetable stock with Cous Cous in a 1:1.25 ratio.

Place fish over vegetable Cous Cous mixture

Drizzle with a basil, red curry infused olive oil


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