BBQ Lionfish with Orange and Almond Slaw Recipe
Chef Allen Susser's barbecued lionfish served with a tangy coleslaw with crunchy and aromatic additions of fennel, orange, and almonds.
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Ingredients
- 1 large bulb of fennel, thinly sliced
- 1 small cabbage, shredded
- 1 clove garlic, minced
- 2 large oranges, peeled and sliced
- 1 small red onion, thinly sliced
- ¼ cup Caribbean almonds
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black peppercorns
- 3 tablespoons olive oil
- 6 leaves fresh basil, torn
- 3 tablespoons fresh lemon juice
- ½ teaspoon crushed coriander seed
- 4 large lionfish fillets
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