The venomous lionfish, an invasive species that has ravaged coral reef ecosystems in the Atlantic, Gulf of Mexico, and East Coast, has one real predator: humans. And area chefs have been doing what they can to help in the efforts to control its spread—by serving it.
Xavier Deshayes, the executive chef of the Ronald Reagan Building and International Trade Center, is about to head to the Bahamas to hunt down some buttery lionfish and bring them back to D.C. to serve at an upcoming three-course sustainable seafood dinner hosted in conjunction with the National Aquarium next month.
While the lionfish invasion may be off the radar of most seafood consumers, it's been developing a higher profile, thanks to chefs who care about sustainable seafood.
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