During a visit to the Caribbean region of Costa Rica in August, President Luis Guillermo Solis stopped in Puerto Viejo and explained his position on the lionfish (scorpaenid, from the genus Pterois): “This is a very aggressive [and invasive] species that goes after native marine life, which affects the local fishing economy.” According to Fabio Mena from online news daily Costa Rica Hoy, the Ministry of Energy and the Environment (Spanish acronym: MINAE) is ready to launch a culinary campaign to help eradicate this invasive species.

 

Families who fish for subsistence, SCUBA divers and recreational anglers will be encouraged to catch and consume lionfish, which is wreaking havoc among our Caribbean reefs. In 2009, Oceanography Professor Helena Molina Ureña of the University of Costa Rica published a paper in the Biocenosis academic journal that described how lionfish made its way to Costa Rica:

 

“Lionfish” is the generic name of two related venomous coral reef fishes: Pterois volitans and P. miles. Native to the Indo- Pacific ocean, these voracious predators appeared in Western Atlantic waters since 1992. The likely source was an accidental or intentional release caused by the destruction of fish tanks by hurricane Andrew.

 

It has invaded the East coast of United States, Bermuda, Greater Antilles, Caribbean Mesoamerica, and north coasts of South America. Major threats from lionfish derive from their feeding habits and their toxicity. Lionfish’s diet include reef fish (some of high commercial or subsistence value), young lobsters, and other small crustaceans.

 

Since lionfish is a venomous (yet delicious) species; government agencies such as MINAE and the Fisheries Institute of Costa Rica (Spanish acronym: INCOPESCA) will have to educate the public as to how to catch, handle, gut, clean and filet lionfish. Details about this campaign are forthcoming; for the time being, The Costa Rica Star brings you a simple recipe. Check with your local fish and seafood shop and ask about “pez leon” filets.

 

Simple Breaded Lionfish Recipe

• 2 lionfish filets
• 1/2 cup of corn flour (such as Maseca for tortillas)
• “Condimento bomba” spice mix
• Salt
• 1 egg
• Breadcrumbs (optional)
• Half stick of butter or margarine

 

Arrange four plates or pans: One with the flour and bomba spice mix, another with the raw egg beaten and mixed with a little of the bomba spice, and the last one with the bread crumbs. Dredge the lionfish filet in the flour, dip in the egg mix and dredge in the breadcrumbs (you may also skip the egg and breadcrumbs).

 

Heat a pan or skillet to melt the butter and cook the filets about a minute on each side. Serve with a fresh salad made with cubed avocado, red onion, cilantro, and lemon juice. Enjoy with an ice-cold Imperial. Don’t be afraid to go back to your local fish shop and try different lionfish recipes – President Solis and the Caribbean reef ecosystem of Costa Rica will thank you.