Guy Harvey Outpost News

Lionfish: Bimini Big Game Club Turning a Problem Into Profits – and Savoring Every Moment

October 18, 2011 at 2:52 pm | Posted in Bimini Big Game Club, Guy Harvey | 1 Comment
Tags: Bimini Big Game Club, Guy Harvey, Lionfish

Historic Big Game Club Introduces Lionfish Nuggets

ALICE TOWN, BIMINI –  OCTOBER 17, 2011 - With more than 400 servings of a new menu item last month, Bimini Big Game Club‘s General Manager Michael Weber and Chef Alvarez Bastian have found a recipe to help the environment and sate the most discriminating palate at the same time.

The Bimini Big Game Club’s Panko Breaded Lionfish Nuggets are the talk of the island, a gourmand’s answer to a tasty snack and an eco-solution for helping to rid nearby reefs of an aggressive and non-native predator.

“Our lionfish nuggets have become a huge seller. 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 turning lionfish into a menu item,” said Weber.

The colorful and charismatic lionfish, a member of the venomous scorpionfish family, are native to the Indian Ocean and South Pacific Ocean.  First observed in Fort Lauderdale in 1985, they appeared in noticeable numbers in the Caribbean Ocean and Florida waters around 2000 and have continued to aggressively breed.  Scientists are quite concerned that lionfish may be completely reinventing the western north Atlantic coral reef ecosystem.

How bad is it? According to Dr. Mahmood Shivji, a professor at Nova Southeastern University and director of the Guy Harvey Research Institute:

“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.  So far, there is no known quick-fix, and the problem is escalating exponentially.”

Weber is quick to admit that turning lionfish into finger food is far from a solution, but 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 US federal government’s chief fisheries management agency, the National Oceanic and Atmospheric Administration (NOAA), is in agreement, going as far as developing a campaign to encourage chefs and consumers to do their part in ridding reefs of this invasive predator. Visit NOAA’s web site to download their “Eat Lionfish” brochure.

“If you can’t beat them, eat them,” said Weber.

Recipe for Panko Breaded Lionfish Nuggets a la Bimini Big Game Club

(Please carefully adhere to cleaning recommendations before preparing)

Lionfish Nuggets:

4 oz of Lionfish

Flour

1 cup liquid egg

Panko breadcrumb

Salt & Pepper

Cajun seasoning

In 3 separate bowls place your liquid egg, flour and breadcrumb. Cut Lionfish into small bite sized pieces and season with salt & Pepper & Cajun seasoning. Dip pieces into flour, shake off excess flour, and then dip into liquid egg and then into Panko breading. Once covered in the breading they are ready to take a long hot bath in some hot oil at 325 degrees until crispy golden brown.

Homemade Cilantro & Key Lime Tarter Sauce:

Mayonnaise 1 cup

1 Gherkin’s or small Pickle

2 TBS Key Lime juice

6 leaves of chopped Cilantro

2 TBS of chopped Capers

Make sure all above ingredients are FINELY chopped. Mix the above ingredients in a mixing bowl and fold ingredients together and add salt & pepper to taste. Refrigerate until time of service to remain fresh. Enjoy!