Ingredients

1 lb. boneless, skinless lionfish fillets
Sea salt
Granulated garlic

1 tsp. sesame oil
1 pack Asian wonton wraps
Hot frying oil set to 350˚

Wasabi Drizzle:
4 oz. wasabi powder
1 cup water
1 cup creole mustard
1 cup mayo
¼ cup sugar

Spicy Mayo:
2 cups Sriracha hot sauce
1 cup mayo

Garnish:
1 cup chopped roasted red peppers
½ cup chopped banana peppers
½ cup chopped green onions
½ cup diced red onions
2 cups seaweed salad

READ MORE: Conservationists fight to get invasive lionfish on more menus in the United States and Caribbean, but the burden still falls on divers to keep prices down.

Directions

1. Season lionfish to taste with salt and granulated garlic.

2. With a skillet on high sear, lightly and quickly saute the lionfish in oil.

3. Set aside on a plate in a cooler or refrigerator. Make sure the lionfish are ultrarare.

4. Cut wonton wraps into triangles and fry until crisp.

5. Place on paper towels to drain.

6. Make wasabi drizzle. Mix wasabi powder into water until dissolved. Mix rest of ingredients.

7. Mix ingredients for spicy mayo.

8. Remove lionfish from cooler, slice ultrathin, and split into four portions. Set up a pile of wonton nachos, and place lionfish on top. Garnish with chopped peppers and onions. Drizzle a small amount of each sauce onto the nachos. Top with seaweed salad.

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