Blackened Lionfish with Creamy Potato Salad

Recipe courtesy Emily Marcus
Show: Hook, Line & Dinner Episode: Bimini, Bahamas: Adventure
TOTAL TIME: 20 min
Prep: 15 min
Inactive Prep: --
Cook: 5 min
 
YIELD: 2 to 4 servings
LEVEL: Easy

ingredients

LIONFISH:
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 4 tablespoons butter, cubed
    POTATO SALAD:
    • 2 celery stalks, diced
    • 2 hard-boiled eggs, diced
    • 2 russet potatoes, diced and cooked until tender
    • 1/8 onion, diced
    • 1/4 cup mayonnaise
    • 2 tablespoons sweet relish
    • 2 teaspoons deli mustard
    • 2 teaspoons distilled white vinegar
    • 1 teaspoon dried dill weed
    • 1 teaspoon ground black pepper
    • Juice of 1/2 lemon
    • Kosher salt, to taste
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    Directions

    For the lionfish: Preheat a grill or grill pan. Place 2 lionfish fillets each into the center of two 10-by-10-inch aluminum foil squares. Combine the garlic salt, oregano, paprika, cayenne and black pepper in a small bowl, and then coat both sides of the fillets with the spice mix. Top the fillets with the butter cubes, and then tightly wrap the foil squares to form 2 pockets. Place the pockets on the grill and cook until the fish is tender and flakey, about 6 minutes.

    For the potato salad: Combine the celery, eggs, potatoes and onions in a large mixing bowl. Mix together the mayonnaise, relish, mustard, vinegar, dill weed, black pepper, lemon juice and salt in a separate bowl, and then pour over the potatoes and toss to combine. Taste and adjust the seasoning, if necessary.

    To serve, transfer the fish to plates, drizzling the melted butter on top. Scoop some potato salad alongside and enjoy.

    A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

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