Celebrity chef’s new restaurant features lionfish

Published on
May 7, 2018

United States celebrity chef Jose Andrés recently opened a seafood restaurant in the Bahamas.

Fish by Jose Andrés offers “responsibly-sourced seafood that pays creative homage to traditional Bahamian cuisine and the ocean that surrounds the islands." It is located in The Cove resort on Paradise Island, Bahamas. The restaurant pays homage to Andrés’ love of the ocean and the community where it is based, the chef explained. 

"Anyone who knows me knows how much I love the ocean – whether it's enjoying the freshest delicacies of the local waters or going diving," said Andrés in a press release. "Fish tells the story of this beautiful, mysterious thing we call the sea, through food —and my team and I are very excited to create this new experience at The Cove. Our Bahamian team is as committed as I am to supporting sustainable fishing practices and the protection of the Bahamian coral reefs."  

The restaurant’s menu, which highlights sustainable Bahamian fishing practices, features a signature dish of simply prepared, fried local lionfish, which has been severely damaging to the coral reefs of The Bahamas, according to The Cove.

Lionfish outlive, out-eat, and out-breed all other marine species, which affects the health of the ocean. By fishing the lionfish using a spear, so as not to damage the delicate reef systems, Andrés is “committed to hunting this invasive species, so that coral reefs and the local marine life can continue to flourish,” the press release said.

A portion of the cost of the signature lionfish dish will go directly to the Blue Project Foundation, The Cove’s non-profit organization dedicated to saving marine species and their extraordinary habitats throughout The Bahamas.  

Other dishes include local Bahamian conch, served as traditional "Scorched Conch" or as conch fritters with a liquid center, much like Spanish croquetas; local hog snapper, grilled over a wood fire and served with a crisp endive salad, marcona almonds, and radishes; and seared scallops served with Hawaiian hearts of palm, tamarind, caperberries, and citrus.

Contributing Editor



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