Blackened Lionfish with Creamy Potato Salad

Name: Blackened Lionfish with Creamy Potato Salad
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 2 to 4 servings
Ingredients: 4 fillets lionfish; 1/4 teaspoon garlic salt; 1/4 teaspoon oregano; 1/4 teaspoon paprika; 1/4 teaspoon ground black pepper; 2 russet potatoes, diced and cooked until tender; 1/4 teaspoon cayenne pepper; 4 tablespoons butter, cubed; 2 celery stalks, diced; 2 hard-boiled eggs, diced; 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

Getting reviews...

Level: Easy
Total: 20 min

Prep: 15 min
Cook: 5 min

Yield: 2 to 4 servings

Level: Easy
Total: 20 min

Prep: 15 min
Cook: 5 min

Yield: 2 to 4 servings

Ingredients

Lionfish:

4 fillets lionfish

1/4 teaspoon garlic salt

1/4 teaspoon oregano

1/4 teaspoon paprika

1/4 teaspoon ground black pepper

2 russet potatoes, diced and cooked until tender

1/4 teaspoon cayenne pepper

4 tablespoons butter, cubed

Potato Salad:

2 celery stalks, diced

2 hard-boiled eggs, diced

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

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. It has not been tested for home use.