• 2 teaspoons lemon juice
  • 1/4 cup sour cream
  • 2 tablespoons mayonnaise
  • 1 tablespoon fresh dill
  • 1 tablespoon fresh chives
  • 1 tablespoon capers
  • 1/4 teaspoon salt
  • 8 lionfish fillets
  • 1 tablespoon Creole seasoning
  • 2 tablespoons butter


1. In a small bowl, squeeze juice from 1 lemon. In a medium bowl, combine 2 teaspoons of the lemon juice, the sour cream, mayonnaise, fresh dill, fresh chives and capers. Blend until well combined.

2. Sprinkle Creole seasoning on fillets. Heat butter in skillet. Pan fry fillets 2 minutes each side until browned.

3. Place cooked fillets on a plate and serve with dill sauce.

Reprinted with permission from The Lionfish Cookbook by Tricia Ferguson and Lad Akins and David M. Stone