RedFlagMagazine

 Watermelon Pterois (aka Lionfish) Gazpacho: serves 8-10

Lionfish are a predatory reef fish. They eat native fish, which can reduce native populations and have negative effects on the overall reef habitat. Lionfish also compete for food with native predatory fish such as grouper and snapper. They were first reported in Florida’s waters in 1985. The Florida Fish and Wildlife Conservation Commission does not require a fishing license to fish for lionfish. They actually encourage the sport by granting permission to carry a pole spear, Hawaiian Sling, or “any spearing device that is specifically designed and marketed for lionfish” without a fishing license.

(All ingredients rough chopped)

1/2 watermelon

4 Roma tomato

1 1/2 red bell

1/2 green bell pepper

1/2 red onion

1 cucumber

1-2 chipotles in adobo

1/2 c olive oil

1/2 c white balsamic

salt and pepper

2-3 lb lionfish filets, diced

juice from 6 lemons and 6 limes

kosher salt

toppings for gazpacho:

fresh basil (1 c)

diced watermelon (2 c)

diced avocado (2 c)

toasted pepitas (1 c)

basil oil (optional)

Instructions

Fish:

Toss the lionfish in kosher salt, then soak in citrus juice for about 2-3 hours.

Gazpacho:

Peel the watermelon and blend in blender to make juice. Remove.

Add as many ingredients as you can fit in your blender at a time and use watermelon juice as liquid to blend.

Blend in batches until everything is well mixed. Season to taste.

To plate 

Pour gazpacho in bowls. Top with avocado, watermelon, pepitas, then fish. Drizzle with basil oil and top with fresh chopped basil

The Fertile Earth Foundation (FEF) is a Miami-based organization that was created to educate, inspire and spark change in the community. FEF orchestrates unique and stimulating events that showcases how individuals, corporations and communities can lessen their footprint on Earth. FEF also supports environmentally focused research and bringing sustainable ideas to South Florida.  We are best known for our composting and waste reduction initiatives.

Each year FEF hosts “UnderGROUND Miami” a fundraiser which features local celebrity chefs cooking non-native species that have been deemed “invasive” due to their negative impact on South Florida’s ecosystems. Chef Julie Frans of the Palms Hotel and Spa was one of the guest chefs at our last “UnderGround Miami Event”. Among other invasive species such as Wild Boar, Snake Head Fish, and Python, Julie chose to work with the lionfish.