Hello from Honduras! I’m currently in Roatan, Honduras completing my Scuba Dive Master training. The reef here is incredibly beautiful and teeming with life (no pun intended). One of the biggest dangers to the reef—from the Caribbean on up to Massachusetts—is the dreaded lionfish. Not native to these waters, the lionfish is invading and destroying the reef at an alarming rate.

So help us save the reef . . . eat more lionfish. Here’s a savory way to do that. Caution: Unless you’re skilled at cleaning and skinning this fish, don’t do it. Buy the already cleaned fillets in the market.

Ingredients

• 10-12 lionfish fillets
• 1 tablespoon extra virgin olive oil
• ½ cup greek yogurt
• ¼ cup non-fat sour cream
• ¼ cup of fresh chopped dill (or 3 teaspoons dried dill weed)
• 2 fresh limes (one for juice; one cut to garnish)

(lemon can be substituted for lime if desired – I prefer the lime)

Preparation

Prepare sauce and refrigerate several hours before cooking fish to allow the dill flavor to saturate the sauce. In a small bowl combine yogurt, sour cream, dill and juice from one lime. Mix thoroughly. Salt lightly if desired. Refrigerate.

Heat olive oil over medium heat in shallow skillet. Place lionfish fillets in skillet and cook just until browned (about 2-3 minutes on each side). Remove from skillet and place on serving platter. Top with the dill sauce and garnish with limes. Serve immediately.

Go Caribbean. Sautéed or boiled breadfruit is a great side dish. Simply peel and remove the core from the breadfruit and cook it as you would boiled potatoes. Add a garlic clove or two to the water when cooking. To sauté the breadfruit, peel and remove the core, dice and sauté in a skillet with a minimal amount of olive oil and sliced onion. Or simply serve the lionfish with slice tomatoes and wild rice.