Contrary to my expectations, not every U.S. environmentalist is focused on the ongoing crisis in the Gulf of Mexico. Other priorities abound, from climate change and energy policy issues to conservation, and many tree/ozone layer/spotted owl/vulnerable population-huggers (or whatever) are still working hard on these issues.

Among these professionals is a subset which Hungry Sam salutes: those suggesting that we combat the rising tide of invasive species by eating the offenders into extinction.

The lionfish is a predatory species native to the western Pacific, likely first introduced into the Atlantic by human hands about 25 years ago. Since then, it has spread throughout the U.S. eastern seaboard and decimated populations of native fish. Says Brent Seaver, Washington chef and Blue Ocean Institute fellow: "It's taking over ecosystems from Trinidad and Tobago all the way up to Maine. Our solution is just to eat it."

While I've never prepared lionfish, the Washington Post article on this burgeoning effort has some helpful hints. The article notes that lionfish tastes like a cross between snapper and grouper, which, if I'm not mistaken, means it's a relatively mild white-fleshed fish. Techniques described in the article range from curing the fish in lemon and salt as a garnish to sauteing fillets in brown butter and a little vinegar. Given a fillet of lionfish, I might try pan searing it in butter, salt and pepper, and finishing it with lemon. The final (and delicious looking) recipe given is one for Lionfish Romesco Stew.

I'll try to get my hands on some and report back.