The Flavors of Florida Keys: Wreck Diver-Style Lionfish {Partner Post}
Stretching only ten miles, the islands of Marathon are right in the middle of the chain of the Keys islands. Traditionally a home to fishing and marine activities and beachside restaurants, the city loves its stone crab, lobster, and other fresh seafood that come straight from its waters. Local chef John Mirabella has become one with the local seafood and community, immersing himself completely, so I asked him to take us on an edible tour of Marathon.










Castaway's Wreck Diver-Style Lionfish
Ingredients
- 42 ounces lionfish fillets patted dry
- flour for coating
- 5 cloves garlic diced
- 2½ cups chopped tomatoes
- 5 tsp. capers
- 1/2 cup white wine
- 1/4 cup fresh-squeezed lemon juice
- 2 T. chopped fresh basil
- parsley or kale for garnish
- lemon wedge for garnish
Instructions
- Dredge fillets in flour to lightly dust.
- Place in sauté pan with small amount of hot butter over medium heat.
- Cook first side, careful not to burn.
- Turn over fish when golden, and reduce heat while adding garlic, tomatoes, capers, white wine and lemon juice.
- Cover to hold steam in and cook until fish is fork-tender.
- Add basil and serve immediately. Garnish with sprig of parsley or kale and lemon wedge.



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