Happy Holidays from AAC Saatchi & Saatchi!

December 11, 2014    

AAC Christmas Card Cover

We wanted to take this opportunity to not only wish you a happy holiday season, but to also raise awareness of the Lionfish epidemic and the importance of protecting Bermuda’s reefs.

Make a New Year’s Resolution to Try Some Lionfish!

Invasive lionfish are a threat to western Atlantic, Caribbean, Gulf of Mexico and Bermuda waters. With voracious appetites and few native predators, lionfish impacts to native marine life and reefs are likely to be severe.

That lionfish are delicious table fare with a delicate buttery flavor may be our best hope for helping to remove the fish and minimise its impacts.

Eat ‘Em To Beat ‘Em!

View our Christmas card here



  • Lionfish Filets
  • Vegetable Oil
  • Egg
  • Milk
  • Pancake Mix
  • Lemon Pepper
  • Mayonnaise
  • Hot Sauce
  • Salt  & Pepper
  • Fresh Cilantro

Prepare the fish by lightly washing and patting dry. Take pancake mix, lemon pepper, milk and egg and mix together.

Dip the lionfish with slits cut on the side in the batter then deep fry.  Make a dipping sauce out of mayonnaise, hot sauce, salt, pepper, and finely chopped fresh cilantro.

Serve with fried shoestring potatoes, cole slaw, and a slice of lime.


  • Lionfish Filets
  • Blackened Seasoning
  • Olive Oil
  • Soft Tortillas or Hard Taco Shells
  • Spicy Pico de Gallo
  • Black Beans
  • Shredded Cheese
  • Sour Cream
  • Shredded Lettuce

Spice Lionfish Filets with blackened seasoning. Sear on a hot pan with olive oil.

Use soft flour tortillas or crunchy corn taco shells. Place Lionfish in tortilla. Add shredded lettuce, spicy pico de gallo, warmed black beans, shredded cheese, top with sour cream.


  • Lionfish Filets
  • Salt
  • Ginger
  • Rice v Favorite tempura batter
  • Vinegar
  • Garlic
  • Mirin
  • Favorite Tempura Batter

Prepare the fish by lightly washing and patting dry. Prepare the marinade that includes a mixture of fresh ginger, garlic, mirin, salt and rice vinegar. Marinate as per your time allowance but up to 1 day.

Make tempura batter (as per your favorite recipe). Heat oil. Dredge fillet in flour and dip in batter. Fry until lightly golden.

Serve with your favourite oriental sauce.


  • Lionfish Filets
  • Olive Oil
  • Lemon Juice
  • Black Pepper

In a large skillet, heat oil over medium high heat until hot. Add filets and squeeze 1/2 of the lemon’s juice over the tops. Sprinkle with pepper to taste.

Lightly sear (about 3 minutes), then turn. Squeeze with the remaining lemon’s juice and sprinkle with pepper to taste. Continue to cook until filets flake easily with a fork.


  • Lionfish Filets
  • Vegetable Oil
  • Mayonnaise
  • Dill Pickle
  • Lemon Juice
  • Fresh Dill
  • Flour
  • Beer
  • Garlic Powder
  • Black Pepper

Make dill tartar sauce by combining mayonnaise and next three ingredients in bowl and mixing until blended.

Combine flour, beer, garlic powder, and pepper in a separate bowl. Cut lionfish fillets into strips. Heat oil in frying pan. When oil is hot, dredge fish through beer batter, covering the entire fish fillet. Put fish into hot oil and cook until the other side is golden brown. Place a paper towel on a plate to absorb excess oil and transfer cooked fish to plate. Serve with dill tartar sauce.


  • Lionfish Filets
  • Oil
  • Cornstarch
  • Flour
  • Lime Juice
  • Sour Orange Juice
  • Garlic
  • Goat Pepper
  • Salt & Pepper
  • Lime Wedges
  • Favourite Dip

Prepare Bahamian style marinade of lime juice, sour orange juice, garlic, goat pepper, salt and pepper.

Prepare the fish by lightly washing/lightly scoring and patting dry. Marinate as per your time allowance but up to 1 day.

Heat oil. Coat fish in flour and cornstarch mix. Fry fish until lightly golden. Serve with your favourite dip and lime wedges.

For more information on Lionfish and programmes to control their expansion, visit oceansupport.org or reefspect.com.


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