Bimini Big Game Club began serving fried nuggets of the invasive lionfish, and have found a winner. Four hundred orders later, Chef Alvarez Bastian is sharing his recipe.

“Our lionfish nuggets have become a huge seller, and though we don’t serve endangered species such as grouper and we were the first Bahamas resort to feature a shark free marina, we have absolutely no problem in turning lionfish into a menu item,” said General Manager Michael Weber.

The lionfish is a member of the venomous scorpionfish family and is native to the Indian Ocean and South Pacific. First observed in Fort Lauderdale in 1985, they appeared in noticeable numbers in the Caribbean and Florida waters around 2000 and have continued to breed.

“There are enormous concerns that lionfish will completely change and possibly destroy Atlantic coral reefs by overrunning them and shrinking their native biodiversity, and that the ongoing damage is severe and possibly irreparable,” said Dr. Mahmood Shivji, a professor at NovaSoutheastern University and director of the Guy Harvey Research Institute. “So far, there is no known quick-fix, and the problem is escalating exponentially.”

While turning lionfish into finger food is far from a solution, Weber said that with proper cleaning, the lionfish meat is excellent in taste and texture, and any that make it to the table means “they are no longer a threat on the reefs.”

The National Oceanic and Atmospheric Administration (NOAA) has developed an Eat Lionfish campaign (www.ccfhr.noaa.gov/docs/EatLionfishPullCard.pdf).

Panko Breaded Lionfish Nuggets ala Bimini Big Game Club

4 oz lionfish

Flour

1 cup liquid egg

Panko breadcrumbs

Salt and pepper

Cajun seasoning

In three separate bowls, place flour, liquid egg and breadcrumbs.

Cut lionfish into bite-size pieces and season with salt, pepper and Cajun seasoning.

Dip pieces into flour, shake off excess, then dip into liquid egg, and then into breadcrumbs.

Submberge in oil heated to 325 degrees until crispy golden brown.

Cilantro and Key Lime Tarter Sauce

1 cup mayonnaise

1 small pickle, diced small

2 tablespoons Key Lime juice

6 leaves cilantro, chopped

2 tablespoons capers, chopped

Mix the above ingredients in a mixing bowl.

Add salt and pepper to taste. Refrigerate until ready to serve.