Serving “Conservation Cuisine” in St. Lucia

The Caribbean’s lionfish problem is nothing new — but more and more stakeholders are taking the steps to fight what has become a scourge of Caribbean marine life.

That includes resorts like St. Lucia’s Anse Chastanet and Jade Mountain, which are taking the fight to the plate.

Both resorts have launched a “conservation cuisine” initiative, preparing lionfish as a delicacy .

“It is not much of a stretch,” said Karolin Troubetzkoy, executive director of the storied Jade Mountain and its sister resort Anse Chastanet. “Lionfish is a white, flaky, but firm, fish with a flavor between grouper and mahi mahi.”

“We are serving a multi-course dégustation menu with paired New World wines, in which we showcase the quality and taste of this very unique fish,” she said.

Diners are served lionfish as pure sashimi, citrus ceviche wrapped in a crispy tortilla, and either grilled or stewed with the flavors of St. Lucia.

“It is always delicious and a very special dinner experience prepared by our best passionate chefs and sommeliers,” she said.

 

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