BLUE DIET RECIPES

Spicy Lionfish Rosti- Appetizer
2 large potatoes
8 lionfish fillets
4 green onions diced
1 teaspoon fresh ginger grated
2 tablespoons fresh cilantro
2 teaspoons lemon juice
2 tablespoons vegetable oil
1 teaspoon salt
½ teaspoon cayenne pepper
Lemon
Cilantro for garnish

Peel and boil potatoes for 10 minutes. Set aside to cool. Chop lionfish into small pieces. Stir together diced onions, grated ginger, cilantro, lemon juice, salt and pepper in a bowl. Grate cooled potato into the fish mixture and stir together. Shape into 10 patties. Heat oil in skillet and cook patties for 3 minutes each side until brown and crisp. Remove and place on plate with paper towel. Transfer to serving dish, squeeze with fresh lemon and garnish with cilantro.


Pesto Lionfish- Entrée
8 lionfish fillets
Non-stick cooking spray or olive oil
Pesto (can use store bought, but recipe is included)
2 cups fresh basil, packed
½ cup grated parmesan cheese
½ cup extra virgin olive oil
1/3 cup pine nuts
3 garlic cloves
1 teaspoon salt
½ teaspoon pepper

Preheat oven to 375 degrees. To make the pesto, combine basil and pine nuts in a food processor in a food processor and pulse a few times. Add garlic and pulse a few more times. Add the olive oil in a steady stream while the processor is on. You may have to stop a couple times to scrape the sides and make sure the ingredients are combined. Add the grated parmesan, salt and pepper. Pulse until blended. Spray or oil baking pan. Put lionfish fillets in pan, spoon 2 tablespoons of pesto on each fillet. Bake for 15 minutes.

Recipes from The Lionfish Cookbook by Tricia Ferguson and Lad Akins
http://www.reef.org/catalog/cookbook