Hawaiian Lionfish with mulled wine! The cookbook challenge continues

Hawaiian lionfish ready to bake

This week we went for the Hawaiian Lionfish recipe from the cookbook. This was a good choice as our Saturday became rather busy with other events, so we actually only arrived back at our house to cook it when everyone else did to eat it! Whoops.

The mix for the fish

It turned out if you have some fish, and want to look like a fancy cook, and whip up some lovely tasting recipe, but don't have time, then make this.

I even did it a little wrong by adding the crushed pineapple into the dry mixture, then reading the next line down in the recipe that said..."stir the pineapple and onion together in a separate bowl..." and it still tasted good.

Dipping station

Still, the mixture looked good and after dipping the fillets in egg, they where then dipped into breadcrumbs (I made this bit up as I didn't have any almonds to crush) then the mixture of crushed pineapple, onion, brown sugar, sesame seeds, and flaked coconut is just spread around the fillets.

And that's it, in the oven it went. By the time everyone had tasted Matt's lovely freshly baked bread he brought around they were ready.

Enjoying the food

This is a nice tasty recipe, with things that you may have in the cupboard, everyone seemed to like it, although I have met some people who insist that cooked pineapple is horrible, so I guess if you are having Hawaiian lionfish then don't invite those strange people!

What to do when it's cold and you find a forgotten large bottle of red wine...warm spiced mulled wine it is then!

And, despite the blue sunny photos, the Bahamas does get cold, and this week it was defiantly cold so, I spiced up some red wine and made my own mulled wine, yummy!

Warming up with after dinner mulled wine (and wearing jumpers, or sweaters, or whatever you call them!))

Lionfish this time. 11
Running total. 54.
Until next week.....

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