RumFish Grill at Guy Harvey Outpost: Lionfish

Jerked Lionfish with Pineapple Salsa      Serves 2


4 lionfish fillets, 5-6 oz each

¼ cup of jerk rub (store bought, Jamaican brand preferred)


Press the jerk rub into the fillets on both sides. Place fish over a grill in a lightly oiled and heated cast iron skillet. Cook 3-4 minutes to lightly char, then turn until cooked through. Approximately 6-8 minutes total cook time.


Lionfish may be hard to find. Ask ahead at your local seafood market and they may be able to get it from their commercial divers. This recipe can be made with any other fish as well.


Pineapple Salsa


1 cup fresh pineapple, medium diced

½ cup poblano pepper, cut into julienne

½ cup red onion, cut into julienne

½ cup red bell pepper, cut into julienne

2 Tbsp red raspberry vinegar

2 Tbsp honey

2 Tbsp extra virgin olive oil

1 lime, juiced

1 Tbsp fresh ginger, minced

¼ habanero, seeded and chopped finely

1 tsp ground allspice


Combine all ingredients and set aside.


Serve fish with the pineapple salsa and a side of red beans and rice.


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