Green Fig and Lionfish

A Gourmet Foodie Gift from a James Beard Award Celebrity ChefChef Allen Susser raises awareness of the real threat posed by lionfish and a yummy way to help eliminate it. Fortunately, the pesky invader is quite tasty ?Nina Compton, Saint Lucian culinary ambassador and native, chef/owner of Compère Lapin in New OrleansUSA Today''s 2020 10 Best Readers'' Choice travel awardsNominated USA Todays 10 Best awards in the Best Gift for Foodies category#1 New Release in Caribbean & West Indian CookingBringing together the allure of the Caribbean Sea and island life, Chef Allen Susser offers savory and sustainable seafood recipes using seasonal and unusual ingredients. While most of the recipes call for lionfish, you can substitute any kind of seafood.Eat fresh eat local. Cooking seasonally and locally takes advantage of the best-tasting ingredients at peak ripeness. Chef Allen Susser, dubbed the Ponce de León of New Florida Cooking by the New York Times, expertly and effectively teaches us how to blend the spices of the Caribbean into our cooking while using easy-to-understand techniques.Enjoy a meal that helps our environment. The lionfish population has been threatening the balance of marine life and damaging coral reefs. By incorporating these delicious and nutritious fish into recipes, we can help ease the pressure on surrounding native fish and their fragile ecosystems. Discover dishes such as lionfish coconut ceviche, pan roasted lionfish with passionfruit, banana leaf grilled lionfish, and spicy lionfish tacos with mango chow chow.Inside find:70 environmentally-conscious recipesA guide to simple, healthy, and creative eatingRecipes created by other James Beard Award-winning chefs such as Jose Andres, Eric Ripert, and Andrew ZimmernIf youve enjoyed cookbooks such as My Modern Caribbean Kitchen, The First Mess Cookbook, Good Fish, or Ziggy Marley and Family Cookbook, youll love Chef Allen Sussers Green Fig and Lionfish. Seasonal Caribbean Lionfish brings together the allure of the Caribbean Sea and the Caribbean island life that is being threatened by the lionfish. It engages readers to understand how this evasive species is damaging our coral reefs and is endangering the delicate balance of marine life. So many locals live happily close to the earth and now depend on a sustained vigilance to enjoy the rhythm of nature.The venomous lionfish must be hunted by divers who individually spear each fish for market. Intriguingly this fish may seem a bit more dangerous to eat but fear not. The lionfish has the starring role of good vs evil. Good to eat and enjoy its succulent flavor, yet bad for the fragile coral reef environment if left unchecked. My mission is to get people excited about eating lionfish and at the same time rewarding them for benefiting the environment sustainably. It is a revealing, how to cook lionfish cookbook about sustainability and Caribbean adventure. The colorful mosaic of its people and magnificent array of seasonal ingredients make this corner of the world a dynamic cultural food exchange. Cooking in season and local takes advantage of the best tasting ingredients at peak ripeness. Join the culinary seasonal journey exploring locally farmed and exotic tropical tastes including: mango, papaya, pineapple, passion fruit, coconut, plantains, dasheen, Malibar spinach, avocado, limes and bread fruit. This lionfish cookbook is a practical guide to unpretentious fish cooking with big and bold Caribbean flavors. Discover how to blend the spices of the Caribbean into your cooking, while using easy to understand techniques. Recipe examples include lionfish coconut ceviche, pan roasted lionfish with passionfruit, banana leaf grilled lionfish, and spicy lionfish tacos with mango chow chow. These delicious recipes allow plenty of room for the talented fun-loving home cook or professional to cook flexibly and think creatively.