Seared Lionfish, Potato Hash, and Mango Salsa

Adapted by
March 2014


Mango Salsa
(Yield: 4 to 6 servings)
1 mango, diced
3 cherry tomatoes, diced
1 bunch cilantro, chopped
1 tablespoon extra virgin olive oil
Potato Hash
(Yield: 1 serving)
canola oil
6 baby potatoes, cubed
2 cups Caybrew beer
3 shallots, sliced
3 cherry tomatoes, halved
2 tablespoons green onions
To Assemble and Serve
(Yield: 1 serving)
Two 3-ounce , skin-on lionfish fillets, pin bones removed
canola oil
black pepper
extra virgin olive oil


For the Mango Salsa:
In a bowl, mix together mango, tomato, and cilantro. Stir in olive oil and season with salt and pepper.

For the Potato Hash:
In a skillet, heat oil on medium-high and sauté potatoes until lightly browned; season with salt and pepper. Add beer to potatoes and cook all liquid off. Once evaporated, add shallots and sauté until soft. Toss in tomatoes and green onions.

To Assemble and Serve:
In a skillet, heat oil high and sear the lionfish skin side down. Once skin is crispy, flip fish and cook 1 minute more. Season with salt and pepper. Place Potato Hash in center of plate and stack lionfish fillets on top. Spoon Mango Salsa just in front of fish; finish with a drizzle of olive oil.