Lionfish Fillet with Mango Salsa and Watermelon Mash

Try this delicious Caribbean recipe, and discover a fresh and light dish full of complex flavours and textures.

By Rosemary Parkinson


2 lionfish fillets

Green seasoning

Lime juice


Pepper (to taste)

Few knobs of butter

2 garlic gloves

2 half-ripe mangoes

1 small onion

1 each red and green bell pepper

Olive oil as garnish

4 leaves

Slice of watermelon

1/2 tbs wine vinegar Cilantro/Culantro/Chadon Beni


  1. Cut 2 lionfish filets into rectangular chunks using the thickest part of the filet. Or the filet can be rolled together so as not to waste the fish, pinned with a toothpick.
  2. Place in a bath of lime juice, prepared green Caribbean seasoning, salt and pepper to taste for 15 minutes. Remove. Drain.
  3. Sear quickly in garlic butter on all sides. Lionfish will cook fast so do not overcook. Serve on mango salsa with a garnish of watermelon mash.

Mango Salsa 

  1. Using 2 not too ripe mangoes, grate into a bowl with ¼ hot pepper, deseeded and chopped finely. Add fine slivers of ½ each red and yellow sweet peppers, 1 small onion (1 clove garlic optional).
  2. Add 1 teaspoon finely chopped cilantro.
  3. Drizzle with olive oil, lime juice, salt and black pepper. Allow to sit for 30 mins. Optional: Add finely seasoned cubed avocado if available.

Watermelon Mash 

  1. Blend ½ cup watermelon, ½ tablespoon wine vinegar, 1 heaped teaspoon honey, salt to taste.