Heat a nonstick saute pan with the oil. Sprinkle the fish with salt and pepper. Gently place the fish into the pan and sear on high heat for 20 to 30 seconds on each side. Remove the fish and rest on a paper towel.
Add the garlic and shallots to the pan and cook until translucent, 20 seconds, then deglaze the pan with the wine and lime juice. Reduce the liquid by half, and then add the lime zest and whisk in the butter. Adjust the seasoning and finish with the cilantro.
To serve, plate the lionfish and spoon the sauce over the fish and around the plate.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Half Shell Raw Bar, Key West, FL