Lunch

Charred Lionfish with Green Mango, Black Bean & Habanero Escabeche

Name: Charred Lionfish with Green Mango, Black Bean & Habanero Escabeche
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Ingredients: 2 whole lionfish (10–12 oz each), cleaned and scaled; 1 firm green mango, julienned; 1 cup cooked black beans; 2 habanero peppers, minced; 1/2 small red onion, thinly sliced; 1/4 cup lime juice; 2 tablespoons white vinegar; 1 tablespoon honey; 4 tablespoons olive oil, divided; 3 garlic cloves, sliced; Sea salt and black pepper to taste; Fresh cilantro for garnish

A whole small lionfish (or snapper) seared until the skin crackles, filled with a bright escabeche of green mango, black beans, and habanero peppers that have been pickled in vinegar and lime. The fish is tender, the vegetables sharp and funky—a complete, balanced plate.

487cal 9gprotein 52gcarbs 29gfat 15min prep 20min cook 2serves

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