WEST INDIAN COCONUT SPICED LIONFISH

Coconut oil is one of the few foods that can be classified as a superfood. Its unique combination of fatty acids can have positive effects on your health. Cooking with coconut oil has deep roots in Caribbean culture.
Serves 4
  • 2 Tablespoons unsweetened shredded coconut
  • 1 Tablespoon ground cinnamon
  • ⅛ teaspoon ground cloves
  • 1 Tablespoon ground coriander
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 4 large lionfish fillets
  • 4 Tablespoons coconut oil
  • 2 Tablespoons minced green onions
  • ½ teaspoon fresh grated ginger
  • 1 cup freshly made organic carrot juice
  • ½ cup freshly squeezed local orange juice
  • 2 Tablespoons cold sweet butter
TO PREPARE THE SPICES
In a small bowl, combine the coconut, cinnamon, cloves, coriander, ½ teaspoon salt, and ½ teaspoon pepper, then blend well.
TO PREPARE THE LIONFISH
Sprinkle the lionfish liberally with the coconut spice and drizzle with 2 Tablespoons of warmed coconut oil. Cover and refrigerate for 4 hours.
TO PREPARE THE CARROT GINGER SAUCE
In a medium saucepan over moderate heat, warm the remaining oil, adding the onion and ginger. Cook for 3 to 4 minutes until softened. Mix in the carrot and orange juices and bring the mixture to a simmer. Reduce the liquid to half the volume and season with salt and pepper. Cut the cold butter into 3 pieces and whisk into the sauce.
TO PAN GRILL THE LIONFISH
Preheat a large seasoned grill pan over high heat. Sear the fish for about 2 to 3 minutes on each side until just cooked through. Place the cooked lionfish on a platter and serve with the sauce on the side.