CHANDON BENI LIONFISH AND LOCAL HONEY ROASTED ORGANIC CARROTS

Printer-friendly Version

CHANDON BENI LIONFISH AND LOCAL HONEY ROASTED ORGANIC CARROTS

Chandon beni is a key ingredient in Saint Lucian cooking. The herb is used mostly in the Southern Caribbean. Yet, it is notorious in Puerto Rician cooking where it is called culantro. Chadon beni is very similar in flavor to cilantro (coriander) but considerably fuller in flavor and pungency.

Serves 4
  • 4 large lionfish fillets
  • 1 Tablespoon chopped chandon beni
  • 2 teaspoons kosher salt
  • 1 large lime, cut in 6 wedges
  • 2 Tablespoons extra virgin olive oil
  • ½ pound organic baby carrots, multi-colored with stems
  • 3 sprigs fresh thyme
  • 1 teaspoon cumin seed
  • ½ teaspoon crushed red pepper flakes
  • 1 Tablespoon local honey
TO PREPARE THE LIONFISH
Season the lionfish with chandon beni, a teaspoon of salt, and the juice of 2 lime wedges. Set aside covered for 30 minutes. Drizzle with 1 Tablespoon extra-virgin olive oil before roasting.
TO PREPARE THE ORGANIC CARROTS
Toss the carrots with remaining olive oil, thyme, cumin, pepper flakes, and remaining salt.
TO ROAST TOGETHER
Preheat the oven to 400 degrees. Place the carrots in an ovenproof pan large enough for both the carrots and fish. Start with the carrots and roast for 5 to 6 minutes. Add the honey to glaze the carrots. Push the carrots to one side, allowing enough room for the fish to be placed in the pan. Lower the temperature to 350 degrees and continue to roast fish and carrots together for 4 to 5 minutes.
TO SERVE
Place the lionfish on a large white platter with the carrots arranged decoratively. Garnish with lime wedges.

Printer-friendly Version