The benefits of going on a lionfish spearfishing adventure with Hamanasi are numerous. You can experience the thrilling rush of hunting underwater, learn something new about the invasive lionfish and its effects on the Belize Barrier Reef, and enjoy eating a delicious fresh fish- all while feeling good about helping the reef!
Lionfish are the only species allowed to be hunted while scubadiving in Belize. This is because the fish is so destructive to the delicate reef ecosystem. A Pacific Ocean species introduced to the Western Atlantic, the lionfish is a voracious consumer of native fish. It rapidly reproduces with no native predators to control population. Removal of lionfish is highly encouraged in Belize.
From Sea to Plate, Hamanasi serves up adventure, regeneration and a delicious meal! Photos by Lorenzo Ballarin, Nathan Barratt, Doug Cuddlebeck and Kevin Quischan
Under the guidance of our trained and knowledgeable divemasters during a lionfish spearfishing adventure, guests will learn about the lionfish, how to use a Hawaiian Sling, go on a hunt, and clean the lionfish. Finally, depending on a successful hunt and if fish filets are returned to Hamanasi’s Singanga Restaurant, guests will get to taste a fresh and delicious fish that they caught that very day.
At the award-winning Singanga Restaurant we love cooking with lionfish! It has a delicate white flaky meat that can be prepared in many ways from fresh ceviche, blackened, grilled or fried, in fish cakes or broiled in fresh basil garlic butter.
Check out Singanga’s most popular Lionfish recipes!
Hamanasi Ceviche
Fresh bowl of ceviche and crisp corn tortilla chips. Photo by Hamanasi Guest, Alex Fuller
Ingredients
Lionfish filets
1 carrot dice
1 white onion diced
¼ cup cilantro chopped
1 tomato seeded and diced
3 tbsp. cucumber seeded and diced
½ cup lime juice
Salt and pepper
Method
Dice seafood into bite size pieces and place in a large bowl
Add vegetables and cilantro and mix well
Pour the lime juice over the mixture and season to taste
Let your ceviche “cook” in the lime juice in a chilled location for approximately 30 minutes or until your fish takes on a white appearance and is not transparent anymore.
Serve with tortilla chips and lime wedge.
Hamanasi Fish Cakes
Fish cakes are a perfect appetizer. Photo by Ben Kim
Ingredients
2 lbs. lionfish filet
2 bay leaves
1 cup milk
11/4 cup fish stock
1 lbs. potatoes
½ tsp finely grated lemon zest
1 tbsp. fresh parsley, chopped
1 tbsp. chives chopped
Salt and pepper to taste
1 egg
2 cups bread crumbs finely ground
Massa (corn flour), for shaping
1-2 tbsp. coconut oil or any substitute that is good for frying
lemon or lime wedges
Tartar sauce
Method
Lay the fish and bay leaves in a frying pan and pour the milk and fish stock them. Cover, bring to a boil, then lower the heat and simmer for 4 mins. Take off the heat and let stand, covered, for 10 minutes to gently finish cooking the fish.
Meanwhile, peel and chop the potatoes into even-sized chunks. Put them in a saucepan and just cover with boiling water. Add a pinch of salt, bring back to the boil and simmer for 10 mins or until tender, but not broken up.
Lift the fish out of the milk with a slotted spoon and put on a plate to cool.
Drain the potatoes in a colander and leave for a min or two. Tip them back into the hot pan on the lowest heat you can and let them dry out for 1 min, mashing them with a fork and stirring so they don’t stick. You should have a light, dry fluffy mash. Take off the heat and beat in the lemon zest, parsley and chives. Season well with salt and pepper. The potato should have a good flavor, so taste and adjust to suit.
Drain off liquid from the fish, grind some pepper over it, then flake it into big chunks into the pan of potatoes. Using your hands, gently lift the fish and potatoes together so they just mix. You’ll only need a couple of turns, or the fish will break up too much. Put it to one side and cool.
Beat the egg in a shallow bowl. Lightly flour a cutting board. Spread the breadcrumbs on a baking sheet. Divide the fish cake mixture into four. On the floured board with floured hands, carefully shape into round cakes, about 1 inch thick. One by one, set each cake in the egg bowl and brush over the top and sides so it is completely coated. Set the cakes on the crumbs, patting the crumbs on the sides and tops so they are lightly covered. Transfer to a plate, cover and chill for 30 mins.
Heat a skillet with the oil. Fry the cakes until golden brown, roughly 5 minutes on each side.
Serve with tartar sauce and lime or lemon wedge.
Broiled Lionfish with Garlic-Basil Butter
A fresh, nutritious and delicious dish. Photo by Ben Kim.
Ingredients (Serves 6)
For the garlic-basil butter:
½ cup margarine or butter, softened
1 teaspoon pressed garlic
1 teaspoon finely chopped fresh basil
1 teaspoon fresh lemon juice
1/8 teaspoon salt
For the fish:
6 small lionfish filets
2 tablespoons margarine or butter, melted
salt and freshly ground black pepper
Method
In a small bowl, combine butter, garlic, basil, lemon juice and salt. Allow to stand for 1 hour for flavors to develop and set aside.
Place filets on lightly greased broiler pan.
Brush with melted margarine.
Sprinkle lightly with salt and pepper.
Broil about 4 inches from heat until fish flakes easily with a fork, about 4 to 5 minutes.
Spread the garlic basil butter onto the filets while the fish is warm and before serving!
This is a great dish when served with sides or atop a fresh garden salad.
All these lionfish recipes are best enjoyed just after an epic morning of lionfish hunting while lounging on the porch at Hamanasi, overlooking the Caribbean Sea. If you are missing the flavors of Singanga Restaurant, you can try these delicious recipes from the comfort of your home. We highly encourage using a lionfish or other sustainably caught fish with a light and flaky texture. Enjoy!
