Chattanooga area chefs share seafood recipes from lionfish to lobster

Every year since 2011, the Tennessee Aquarium has highlighted sustainable seafood choices through its annual Serve and Protect gala. But this year, the main featured fish is one that isn't sustainable.

Whereas red snapper and wreckfish, the other highlights of this year's roundup of recipes, look like something normally seen on ice at the supermarket, lionfish have a striking aquarium-like quality - and that's where they should be kept outside of their native waters in the South Pacific and Indian oceans.

Lionfish

The exotic species - transported to the U.S. as a prized addition to saltwater aquariums - was first officially documented off the coast of North Carolina in 2002, and has since been spotted from Bermuda to New York. With its poisonous quills and waving, fingerlike dorsal fins, it is a natural predator - and one who's at the top of coral reef food chains. More than 50 other maritime species make up the lionfish's target meal, including some that have important ecological and economic impacts. Voracious eaters, 1,000 lionfish can consume 1 million prey-fish in a single year, according to the National Centers for Coastal Ocean Science. And with zero known predators, there's nothing stopping them. Even native predators equivalent to the lionfish stand to suffer from the competition they pose, further disrupting the Atlantic ecosystem's delicate balance, scientists say.

While you probably won't find lionfish on local menus outside of Serve and Protect's gourmet dinner reception, specialty retailers can ship the buttery-tasting flaky white fish, offering a tasty meal option sweetened by its environmental benefits.

Here, area chefs share recipes made with sustainable seafood from lionfish to lobster.

Pan-seared Lionfish with Job's Tears and Fire-roasted Carrot Puree

Pan-seared Lionfish with Job's Tears and Fire-roasted Carrot Puree

Recipe by Kolby Carpenter of Flying Squirrel Bar | Serves 1

What you need:

1.5-ounce lionfish fillet

1-2 tablespoons butter

2 tablespoons olive oil

Salt-and-pepper to taste

For the Job's tears

1/4 cup Job's tears, dry

1 ounce minced shallot

1/2 ounce minced garlic

1 tablespoon chopped parsley

1 tablespoon chopped lemon verbena

1 tablespoon chopped shiso

1 tablespoon chopped dill

For the carrot puree

2-3 carrots

1 small yellow onion

1 teaspoon fennel seed

1 teaspoon star anise

1 teaspoon black peppercorns

2 cups fish or chicken stock

Salt-and-pepper to taste

What you do:

For the Job's tears

1. In a medium-size pot, sweat out shallot and garlic in olive oil. Add in dry Job's tears and toast lightly in the oil. Then, add 1 cup water. Bring to a simmer and allow to cook 15-20 minutes, or until grains are soft. Season with salt-and-pepper to taste. Once finished, mix in chopped herbs.

For the carrot puree

1. Slice carrots in half longways. Grill over open flame (oven roasted will also work). Rough-chop roasted carrots and onion, then sweat in a saucepan with olive oil until onion is tender. Add in fennel seed, anise and peppercorns and toast the spices in the oil.

2. Then, add in stock, salt-and-pepper to taste, and bring to a simmer. Allow to cook for 5-10 minutes, until liquid has reduced by half and everything is very tender. Place everything from the pot into a blender and puree until smooth.

For the lionfish

1. Season liberally with salt-and-pepper on both sides. Preheat a large skillet to medium-high heat. Add in olive oil and allow to heat until just before smoking. Then, gently lay the fish in the pan. Cook for about 2-3 minutes until side is golden brown. Once first side is seared, flip the fish over and add 1-2 Tbslp butter. Once butter is melted and frothing, use a spoon to baste the fish for about 30 seconds. Remove fish from the pan and allow to rest 3-5 minutes.

Red Snapper with Sun-dried Tomato Pesto

Red Snapper with Sun-dried Tomato Pesto

Recipe by Casey Liechty of Bluewater Grille | Serves 1

What you need:

8-ounce red snapper fillet

1 ounce olive oil

1/2 teaspoon salt-and-pepper blend (50/50)

1/4 cup sun-dried tomato pesto

1/2 cup citrus rice pilaf

4 ounces fresh vegetables of your choice

1 ounce basil oil

What you do:

1. Season fillet on both sides with salt-and-pepper blend. Heat saute pan over medium-high heat and add olive oil. Sear fillet for 30 seconds on both sides.

2. Evenly spread pesto on top of fillet and place into 350 F oven. Cook to internal temperature of 160 F.

3. Garnish base of fillet with basil oil and serve with citrus rice pilaf and fresh vegetables.

Cajun Seared Rainbow Trout with Speckled Grits and Stewed Okra

Cajun Seared Rainbow Trout with Speckled Grits and Stewed Okra

Recipe by Regina Johnson of Back Inn Cafe | Serves 4

What you need:

For the grits

3 cups milk

1 cup stone-ground grits

4 tablespoons butter

cup gorgonzola cheese

cup heavy cream

4 tablespoons fresh chives, sliced into very small pieces

tablespoon salt-and-pepper blend (50/50)

For the okra

2 tablespoons butter

1 cup diced yellow onion

2 cups fresh tomatoes, diced into 1-inch pieces

2 cups fresh okra, sliced into -inch slices

2 tablespoons brown sugar

teaspoon salt-and-pepper 50/50 blend

teaspoon Cajun seasoning

For the trout

4 rainbow trout fillets, 6-8 ounces each

2 tablespoons olive oil

1-2 tablespoons Cajun seasoning, depending on desired spice level

For plating

1 tablespoon fresh chopped parsley

4 lemon wedges

What you do:

For the grits

Combine grits and milk in saucepan and heat until boiling. Reduce to simmer and cook for 20 minutes. Remove from heat. Add remaining ingredients and mix until well combined.

For the okra

Melt butter in saucepan over medium heat. Add onion and cook until onion appears translucent. Add remaining ingredients and bring to a boil. Reduce heat to low and simmer for 25 minutes. Remove from heat.

For the trout

Heat olive oil in large sauté pan over medium heat. Sprinkle fish evenly with Cajun seasoning and sear in pan, cooking for 2-3 minutes per side. Remove from pan and keep warm.

For plating

Using a large, shallow bowl, place 1 serving of the grits and stewed okra side by side. Place trout fillet on top of grits and okra. Top with fresh parsley and lemon wedge. Enjoy!

Yellowtail Snapper with Grilled Peach Chutney and Roasted Brussels Sprout Salad

Yellowtail Snapper with Grilled Peach Chutney and Roasted Brussels Sprout Salad

Recipe by Scott Eiselstein of STIR | Serves 4–6

What you need:

6-ounce snapper fillet

2 tablespoons olive oil

1 tablespoon unsalted butter

Salt-and-pepper to taste

2 tablespoons local micro greens

2 tablespoons peach gastrique (recipe follows)

1 cup roasted Brussels sprout salad (recipe follows)

1/4 cup grilled peach chutney (recipe follows)

For the peach gastrique

1 cup white vinegar

3/4 cup granulated sugar

1 teaspoon kosher salt

3 cups diced peaches, 1/4-inch dice

2 cups fresh lemon juice

1/2 cup apple cider vinegar

For the Brussels sprout salad

2 pounds Brussels sprouts, cored and shaved

14 ounces shaved red onions

10 ounces julienned red peppers

4 tablespoons minced ginger

2 tablespoons minced garlic

2 fluid ounces canola oil

1/2 ounce sesame oil

3 tablespoons chopped tarragon

5 tablespoons chopped basil

6 cups shredded kale

2 teaspoons salt-and-pepper blend (50/50)

For the peach chutney

1.5 pounds peaches, halved with pit removed

2 tablespoons honey

1/2 teaspoon chili powder

1/2 teaspoon salt-and-pepper blend (50/50)

1.5 fluid ounces olive oil

1 ounce minced jalapenos

3 ounces minced red bell pepper

5 ounces minced radish

7 ounces seeded, minced cucumber

4 tablespoons chopped cilantro

1 tablespoon chopped mint

1 lemon, zested and juiced

2 tablespoons olive oil

What you do:

1. Heat cast-iron skillet on medium-high heat. Add olive oil and butter to skillet. Evenly sprinkle both sides of fish with salt-and-pepper.

2. Gently place fillet in skillet and cook until bottom side is golden brown, approximately 4-5 minutes. Gently press fish with spatula while cooking to ensure that snapper does not curl. Turn fish and continue cooking until it has reached desired temperature, shooting for around 140 F, approximately 3-4 minutes. (Timing is dependent on thickness of cut fish.) Remove from skillet and place on board.

3. Evenly brush top of fish with peach gastrique. On center of plate, place chilled Brussels sprout salad in a high, tight mound. Place dressed fish on top of salad and grilled peach chutney on top of dressed fish. Garnish with micro greens and a drizzle of peach gastrique on plate.

For the peach gastrique

1. In a large skillet, place white vinegar, sugar and salt. On medium-high heat, reduce liquid by 3/4.

2. Off heat, add in diced peaches, lemon juice and cider vinegar. Using a hand blender, puree until smooth. Then, cover and refrigerate until ready to use.

For the Brussels sprout salad

1. In a large, hot skillet, add oils, garlic, ginger and red onions. Sauté until they begin to brown, approximately 4-5 minutes.

2. Add peppers and Brussels sprouts and continue to sauté until sprouts have turned bright green and have softened, approximately 3 minutes.

3. Add tarragon, basil, kale and salt-and-pepper blend. Toss all ingredients in skillet until evenly distributed. Allow to cool to room temperature, then cover and refrigerate until ready to use.

For the peach chutney

1. In a stainless steel mixing bowl, place halved peaches, honey, chili powder and 1.5 ounces of olive oil. Toss peaches with other ingredients until peaches have been evenly coated.

2. Place seasoned peaches in char grill, turning once on both sides until charred and semi soft, approximately 3-4 minutes on each side. Remove from grill and cut into a 1/4-inch dice.

3. Place diced peaches with remaining ingredients into a mixing bowl. Gently fold all ingredients together until evenly incorporated. Cover and refrigerate until ready to use.

Red Snapper Ceviche with Avocado, Cucumber, Ponzu Dressing and Black Rice Chip

Red Snapper Ceviche with Avocado, Cucumber, Ponzu Dressing and Black Rice Chip

Recipe by Tanner Marino of The Chattanoogan hotel | Serves 4-5

What you need:

8 ounces red snapper (skinned and deboned), diced

1 avocado, cut in half, pit and shell removed, diced

1 cup English cucumber, small-diced

1 tablespoon fresh cilantro, chopped

For the ponzu sauce

2 tablespoons rice wine vinegar

1 each orange, zested and juiced

2 each limes, zested and juiced

cup soy sauce

cup mirin

For the rice chip

1 cup Jasmine rice

1 quart water

1 teaspoon black bean garlic puree (can be found at any Asian market)

What you do:

1. Cover diced snapper with ponzu (recipe follows) and let sit in the fridge for about 3 hours. Drain through a sieve and set aside.

2. To serve, combine cilantro, cucumber and avocado with snapper and re-dress with more ponzu. Serve with rice chip (recipe follows) as vessel for snapper ceviche.

For the ponzu sauce

Combine all ingredients in a bowl and chill.

For the rice chip

1. Combine rice, black bean puree and water. Cook until rice is very overcooked, stirring frequently so as not to scorch.

2. Once rice is sufficiently overcooked, working in batches, blend rice on high speed until smooth. Spread 1/8-thick on a flat pan with parchment paper and let sit at room temp for about a day or so to dry out. (Works best if it is near heat of some sort, like next to the stove and/or on top of the oven.)

3. Once adequately air-dried, remove from sheet pan and store in an airtight container until ready to fry. Fry in fresh canola oil at 375 F.

Summer Squash & Sweet Corn Soup with Butter Poached Lobster

Summer Squash & Sweet Corn Soup with Butter Poached Lobster

Recipe by Rebecca Barron of St. John's Restaurant | Serves 4

What you need:

For the soup

6 medium-size yellow summer squash, chopped

2 cups sweet corn kernels

1 cup diced yellow onion

2 cloves garlic, minced

1 cup chopped celery

1 cup chopped fennel

cup butter

2 cups heavy cream

Salt and white pepper to taste

For the lobster

1.25-pound whole, live American lobster

Stock pot full of salted water, plus an ice bath

cup butter

Salt and white pepper to taste

What you do:

For the soup

1. Heat butter in a large saucepan over medium-low heat. Add onion, fennel, celery and garlic. Sauté until translucent.

2. Add squash and corn and sauté about 5 more minutes and season gently with salt and white pepper.

3. Add heavy cream and just enough water to cover all the vegetables. Simmer until all the vegetables are tender, about 30 minutes, then puree the soup. Season with salt and white pepper to taste.

For the lobster

1. Heat stock pot of water until boiling. Drop lobster in and set a timer for 3 minutes. Without draining the water, remove lobster and plunge it into the ice bath.

2. Remove the tail, claws and knuckles. (You can save the head for lobster stock if you are so inclined.) Cook claws for 4 more minutes and knuckles for 3 more minutes. Chill all in the ice bath.

3. Remove the shells from the tail, claws and knuckles using poultry shears and rinse off any shell fragments. Chop into bite-size pieces and set aside.

4. When you are ready to eat, reheat the soup. In a separate small pan, gently heat remaining cup butter over low heat and add the chopped lobster. Season with salt and white pepper and cook just through, about 2-3 minutes. Ladle soup into bowls and finish with chopped lobster. If you'd like, finish the bowl with fresh herbs and a flavored oil such as chili oil.

Chef's note: I chose lobster to show how easy it is to prepare at home, and of course because it's delicious!

Smoked Peach and Heirloom Tomato Gazpacho with Red Snapper Ceviche

Smoked Peach and Heirloom Tomato Gazpacho with Red Snapper Ceviche

Recipe by Charlie Loomis of The FEED Co. Table and Tavern | Serves 4

What you need:

For the gazpacho

1.5 pounds heirloom tomatoes

1 pound fresh peaches, peeled and pit removed

2 large cucumbers

1 red bell pepper, roasted, peeled and diced

1/2 red onion, rough-chopped

1 jalapeno, seeded and minced

2 cloves garlic, minced

2 limes, juiced

1 tablespoon balsamic vinegar

1 tablespoon cumin

1 teaspoon crushed red pepper

1 tablespoon kosher salt

1 tablespoon fresh dill, chopped

2 tablespoon fresh basil, chopped

1 cup stale bread (optional, but helps hold the ceviche on top)

For the ceviche

1/2 pound very fresh snapper fillet, diced

1 lime, juiced

1 tablespoon extra-virgin olive oil

1 serrano pepper, seeded and small-diced

1 clove garlic, smashed and minced

1 teaspoon kosher salt

1/4 teaspoon fresh ground black pepper

1 small shallot, shaved thin

1 bunch cilantro, roughly chopped

What you do:

1. Combine ceviche ingredients except for cilantro and shallot and chill in the refrigerator for at least 1 hour. Gently fold the shallot and cilantro into the mix.

2. Smoke peaches on a grill with medium to heavy smoke for 20 minutes. Remove peaches and allow them to cool completely, then slice them very thin.

3. Puree 1/2 pound tomatoes, 1 cucumber, garlic, onion and stale bread to create the gazpacho base.

4. In a separate bowl, add jalapeno, lime juice, balsamic vinegar, cumin, crushed red pepper, salt, dill and basil. Stir well and set aside.

5. Peel and small-dice the remaining cucumber and tomatoes and add to the lime mix along with the roasted red pepper. Then stir lime mix into the gazpacho base and allow the soup to chill in the refrigerator for at least 1 hour.

6. When ready to serve, top with ceviche and sliced smoked peaches and serve chilled.

Pan-seared Tandoori Red Snapper with Roasted Tomato Ragu and Citrus Arugula Salad

Pan-seared Tandoori Red Snapper with Roasted Tomato Ragu and Citrus Arugula Salad

Recipe by Brian Ward & Akila Battana of Dorato at The Westin | Serves 1

What you need:

For the snapper

7-ounce red snapper fillet

1 teaspoon tandoori spice

2 teaspoons olive oil

For the salad

1 blood orange

1 mango

1 ounce arugula

English cucumber

red onion

2 tablespoons extra-virgin olive oil

1 lime

Salt and pepper to taste

For the ragu

1 heirloom tomato

2 cloves garlic

2 tablespoons shallots

2 tablespoons pine nuts

2 tablespoons olive oil

1 teaspoon capers

2 pieces artichoke hearts

Salt and pepper to taste

What you do:

For the snapper

1. Turn oven to 350 F. Toss fish in olive oil and coat both sides evenly with tandoori spice.

2. Heat a medium-size sauté pan until lightly smoking. Sear the snapper skin side up until golden brown. Flip the fish over and place in the oven for 12-15 minutes.

For the salad

1. Peel the orange and mango and cut into small wedges. Peel and julienne the cucumber and red onion.

2. Combine orange, mango, cucumber, onion and arugula. Toss in olive oil and season to taste with lime juice and salt and pepper.

For the ragu

1. Cut tomato in half. Rough-chop garlic, shallots and artichoke hearts.

2. In a sauté pan, heat olive oil. Once heated, add artichoke hearts, garlic, shallots and sauté for 2 minutes. Turn off the heat and add tomatoes, capers, pine nuts and finish with a pinch of salt and pepper.

Wreckfish Vera Cruz

Wreckfish Vera Cruz

Recipe by Hardin Cowan of Solarium |Serves 2

Serves 2

What you need:

2, 6-ounce wreckfish fillets

2 large tomatoes, chopped

2 tablespoons capers

cup Picholine olives

1 teaspoon fresh oregano

1 poblano pepper, roasted, seeded and diced

7 garlic cloves, chopped

1 white onion, chopped

4 ounces lime juice

Salt-and-pepper to taste

2 ounces olive oil

What you do:

1. Heat oven to 425 F. Season fish with salt-and-pepper and then marinate in lime juice for 15 minutes.

2. Heat oil in medium-size skillet on medium heat. Sautee onion and garlic until lightly caramelized. Add tomatoes, capers, poblano and olives and sauté for additional 2 minutes. Finish with oregano.

3. In roasting pan, lay fish skin side down. Lay tomato mixture across top. Bake for 15 minutes.