Bake-A-Lion recipe

At Lionfish Caribbean in Curacao we sell salted Lionfish to bring home and amaze your friends and family with a sustainable Happy Hour dip!

Bakkeljauw is a traditional dish enjoyed by many cultures, originally referring to salted codfish preserved by salting and drying. This method dates back centuries, used primarily for preservation before refrigeration. Salting removes moisture, preserving the fish's flavor and nutritional value. This allowed people to travel with fish, enjoy seafood year-round, with no fridge, even far from the sea.

Bake-A- Lion is a modern twist using salted Lionfish, focusing on both flavor and environmental conservation. For sale @ Lionfish Caribbean.

Inspired by: Tradition and Caribbean Chef Helmi Smeulders.

Lionfish Bake-A-Lion salad/ dip

Serving on a sandwich: 1 person
Serving as a Happy Hour spread: sharing is caring

  • 50 gram of salted Lionfish (Bake-A-Lion)

  • 2 tbsp mayonnaise

  • 1/4 small red onion, finely chopped

  • 1/2 Granny Smith Apple

  • 1 tbsp fresh lemon juice

  • a bit of Parsley

  • Tip of a knife lemon zest

  • Optional: Pepper to taste, Chives for garnish

Instructions:

Desalt and Prepare the Lionfish:

  • Place the salted Lionfish in a bowl of cold water and let it soak (1-2 hours)

  • Change the water every 30 minutes to further reduce the saltiness

  • After desalting, boil the fish for about 10 minutes

  • Remove the Lionfish from the water and let it cool

  • Flake the fish into small pieces using a fork

Prepare the Salad Base:

  • Grate the skin of the lime

  • Squeeze the juice of the lime

  • Cut the parsley

  • Whisk the mayonnaise, fresh lemon juice, and lemon zest

  • Cut the onion and apple in small cubes (same sized)

  • Add the onion, apple and parsley to the dressing

  • Add the flaked Lionfish

  • Mix it well

Serving Suggestions:

  • Spread the Lionfish salad on a cracker, wrap, bagel or baquette

  • Garnish with additional lemon zest or a sprinkle some chives