#1 New Release in Caribbean & West Indian Cooking ─ Savory and Sustainable Seafood Recipes
A practical guide for cooking seafood: Bringing together the allure of the Caribbean Sea and Caribbean island life, this cookbook offers recipes for cooking with seasonal and unusual ingredients. While most of the recipes call for lionfish, the dishes are simple and flexible so any kind of seafood can easily be swapped in.
Eat fresh, local cuisine: 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 benefits the environment: The overbearing 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.
Explore new and exciting recipes in this cookbook full of Caribbean flavour. Discover in Green Fig and Lionfish: Sustainable Caribbean Cooking:
- 70 environmentally-conscious recipes created by a James Beard Award-winning chef with years of culinary leadership and knowledge to share
- A guide to simple and creative eating for those looking for new, healthy recipes
- Dishes such as lionfish coconut ceviche, pan roasted lionfish with passionfruit, banana leaf grilled lionfish, and spicy lionfish tacos with mango chow chow
- Lionfish recipes created by prominent James Beard Award-winning chefs such as Jose Andres, Eric Ripert, and Andrew Zimmern
If you’ve enjoyed recipes found in cookbooks such as The First Mess Cookbook, Good Fish, and <