Caribbean Lionfish Fillet

Marinating the Lionfish In a large bowl, combine the lime juice, olive oil, paprika, cumin, garlic powder, salt, and black pepper. Add the lionfish fillets and ensure they are coated evenly. Cover and refrigerate for at least 30 minutes.

Preparing the Coconut Rice Rinse the jasmine rice until the water runs clear. In a saucepan, combine the rice, coconut milk, water, and salt. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the liquid is absorbed and the rice is cooked through.

Making the Mango Salsa In a bowl, combine the diced mango, red bell pepper, red onion, cilantro, lime juice, jalapeno, and salt. Mix well and adjust seasoning to taste.

Cooking the Lionfish Heat a skillet over medium-high heat. Add a little olive oil and cook the marinated lionfish fillets for 3-4 minutes on each side, or until they are opaque and flake easily with a fork.

Assembling the Dish Serve the cooked lionfish fillets over a bed of coconut rice, and top with the fresh mango salsa. Enjoy your Caribbean delight!