From Predator to Plate: Caribbean Chefs Transform Invasive Lionfish at CARIFESTA XV Climate Kitchen

Who says an environmental threat can’t also be a culinary delight?

At the CARIFESTA XV Climate Kitchen Showcase, chefs from across the Caribbean came together to prove that the venomous lionfish—an invasive species damaging our coral reefs—can be more than just a menace. At Oistins Bay Garden, they turned this ecological villain into a gourmet star in a spirited lionfish cook-off.

Chefs from Haiti, Anguilla, Grenada, and Barbados teamed up to show off their skills. The lionfish, already cleaned and pre-cut with the skin left on, was distributed to four teams—each consisting of two chefs ready to transform the fish into a masterpiece.

Team Haiti was represented by Chefs Ricardo Étienne and Giovanni Alexandre. Team Anguilla featured Chef Kelston “Chef Sweets” Connor and Raphael. Grenada’s team included Chef Andre Bernard and Shavonté Bradshaw. Team Barbados was led by Ramya Lynton—hailed as “Miss Barbados” by Chef Greenidge—and Micah Taitt. Also assisting were former students of the Jean and Norma Holder Hospitality Institute: Danieel Yarde and others.

As the teams prepped their stations, chef and commentator Creig Greenidge—owner of Bloom Bistro and a culinary ambassador for Barbados for over two decades—kept the crowd engaged. He shared expert tips on handling lionfish safely and removing the venomous spines. A local fisherman chimed in to add that it's not only the top fins that are venomous, keeping both chefs and audience informed.

Then, the cooking began—and the dishes impressed.

• Team Haiti served mashed sweet potato topped with grilled lionfish, tomato salsa, and crispy garlic chips, garnished with lemon and microgreens.

• Team Anguilla brought a Thai yellow coconut curry with lionfish, paired with Cajun-grilled carrots, potatoes, and green banana.

• Team Grenada offered breadfruit croquettes with lightly floured, pan-fried lionfish in a turmeric coconut curry sauce, topped with fruit salsa, lemon, and microgreens.

• Team Barbados presented a creative twist on the national dish, replacing flying fish with herb-seasoned, pan-fried lionfish alongside cou-cou, okra, and Creole tomato sauce—based on Ramya’s grandmother’s recipe.

When the time was up, each team plated their creations and presented them to the judges: Chef Greenidge and special guest judge, Barbadian singer and broadcaster Nikita Herbert, who was invited from the audience.

There was no official winner, but one thing everyone agreed on—audience and judges alike—was that lionfish, when prepared right, is surprisingly tender and flavorful. “It just melts in the mouth,” one guest remarked.

Beyond the food, the event sent a clear message: with creativity and collaboration, even a harmful species can be turned into an opportunity—on the plate and for the planet.

Written by:

Victoria Boyce

Youth Correspondent - CARIFESTA XV