Butter Baked Lionfish with Fresh Vegetables

Butter Baked Lionfish with Fresh Vegetables

Sundowners Restaurant, mm 104, Bayside, Key Largo, 305-451-4502


Makes 2 servings


16 ounces of lionfish filets (or other white fish)

4 ounces of butter (cut into small cubes)

¼ Spanish onion, sliced

½ yellow squash, sliced thin

½ zucchini sliced thin

1 carrot cut into ¼ inch sticks (like you would use for garnish with chicken wings)

2 Key Limes

Salt and pepper to taste

Aluminum foil (for cooking fish in)


To clean the lionfish use heavy rubber gloves and kitchen scissors to trim off all lionfish fins at their base.  Once the fins are removed, you can filet the lionfish like any other bottom fish.  Tear off 2 pieces of foil large enough to place fish filets in. Turn on barbecue grill to preheat on high and close lid.  Place 8 ounces of fish in each piece of foil.  Top each filet with onion, squash, and zucchini slices.  Place carrot sticks on each side of fish.  Add salt and pepper to taste. Place small cubes of butter on top of fish, and squeeze Key limes over both fish filets.  Fold up foil to make sealed foil pouches and place on barbecue grille.  Close lid, and cook for approximately 7 minutes until fish filets are white throughout.  Remove and serve!  

Note:  You can also do this in an oven preheated to 500 degrees F.