namesake grill reflects his strong convictions on the natural heritage of the sea. You definitely won't find swordfish, orange roughy, or other fish from the wrong side of
With that, the lionfish were summarily dumped in a 20-gallon jug and put on ice for delivery to the Guy Harvey Island Grill.
Smackdown
Three island chefs have converged in the kitchen of the Guy Harvey Island Grill. The restaurant reflects Guy's sustainable fishing policies and stance as a staunch conservationist. In fact, as an artist devoted to conservation, Guy has just received the prestigious 2011 Simon Combes Conservation Award. And, his
the "Guide to Seafood." Chef Romeo Mascoe, Chef Keith Griffith, and Chef Indika Kumare all have their game faces on. On the menu, in relative order, is Lionfish Escovich, Lionfish Tempura, and Lionfish Ceviche Salad—in this case, using a fish that is plentiful, which can be a rare state of being in our oceans and seas. As they get prepped and ready, removing the venomous spines and filleting the lionfish, Chef Romeo remarks just how fresh the fish is, "See, it moves," he says, holding a filet flat in his hand. I don't understand, so he puts the filet in my hand and says, "See? Do you feel it?"
I did. I could not only see, but also feel a subtle pulsing of the flesh. I had no clue that this kind of fresh-fish-test existed. But, as the filet rested on my palm, it moved. Kind of creepy, but good to know the next time I need to show my fresh-fish-prowess. "From deadly to delicious!" extolls Chef Romeo when his plates are complete. In the restaurant are about 20 hungry locals, including Caymanian food bloggers, some childhood friends of Guy's, and even a steward from Cayman Airways—all waiting on their first taste of lionfish. Me included. After three courses, all great, we sat at the table only missing one thing. Lionfish dessert. And, it occurs to me that the lionfish I normally photograph underwater has become a statement of conservation in the Caribbean because it's at the end of a spear. It's strange to think that