How to Cook Scorpion Fish

Choose this cooking method if you love tender fish with a smoky flavor. Heat a charcoal or gas grill to medium and season your fish fillets. You can grill as many scorpionfish fillets as you like—just place them in a bowl and drizzle 2 tablespoons (30 ml) of extra-virgin olive oil over them. Pour in about ¹⁄₂ cup (120 ml) of dry white wine and add 1 sprig of fresh thyme.^[2] Let the fish marinate for 30 minutes before you lay them on the grill.^[3] Cook the scorpionfish for 5 minutes on each side so they become tender and smoky.^[4]

• Brighten the flavor of the grilled fish with a squeeze of fresh lemon.
• Complete your grilled scorpionfish meal with grilled flatbread, steamed rice, or a mezze platter.

Pair scorpionfish fillets with thinly sliced potatoes for a complete meal. Slice 1 potato for each fillet you'd like to cook. Cut the potatoes ¹⁄₄ inch (0.64 cm) thick and boil them for 5 minutes.^[5] Then, use a slotted spoon to scoop them out of the water and arrange the slices into 4 in × 4 in (10 cm × 10 cm) square. Make 1 square for each fillet and lay the scorpionfish fillets on top of the squares. Drizzle enough garlic-herb sauce to cover them and bake the fish in a 355 °F (179 °C) oven for 15 to 20 minutes.^[6]

• Want to make your own garlic-herb sauce? Chop a bulb of peeled garlic, slice 1 dried chili pepper, and chop 1 tablespoon (4 g) of fresh parsley. Heat the garlic in 6 tablespoons (89 ml) of olive oil over medium heat until it's soft. Then, stir in the chili, parsley, and 1 teaspoon (4.9 ml) of vinegar.^[7]
• If you don't have garlic-herb sauce or don't want to make it, pesto is a pretty close swap. You could use chimichurri or salsa verde in a pinch.
• To finish the dish, drizzle more garlic-herb sauce on top and garnish the fish with freshly minced parsley.

Fill a whole scorpionfish with onions and bacon if you'd like a rich, roasted meal. Slice a scorpionfish in half lengthwise and preheat the oven to 350 °F (177 °C). Then, heat 2 tablespoons (30 ml) of oil in a skillet and fry 1 chopped onion with 3 cloves of garlic for about 8 minutes. Spoon the mixture into the middle of the scorpionfish and arrange ¹⁄₄ pound (110 g) of chopped, smoked bacon on top of the filling. Transfer the fish to the oven and bake it for 30 minutes or until the flesh is completely tender and pulls apart with a fork.^[8]

• This makes enough roasted scorpionfish for 4 people.
• Serve this simply flavored fish with crusty bread and a garden salad.

Enjoy a hearty fish stew that's flavored with garlic, tomatoes, and wine. Fry 12 whole garlic cloves in a skillet with 2 tablespoons (30 ml) of olive oil. Once they're brown, tear a handful of fresh parsley and add it to the pan along with 2 grated tomatoes. Lay 1 pound (450 g) of thinly sliced potatoes on top and pour in 1 ¹⁄₄ cups (300 ml) of fish stock and ¹⁄₄ cup (59 ml) of dry white wine. Simmer this base until the potatoes are just starting to turn tender, then lay scorpionfish steaks in the pan. Cook the stew for about 8 minutes so the fish becomes flaky.^[9]

• Leave the bones in the steaks since they help thicken the stew.
• If your scorpionfish steaks are bigger than 1 inch (2.5 cm), you may need to add 2 to 3 minutes to the cooking time.

Cook a whole scorpionfish and serve it with pasta tossed with a pan sauce. Preheat the oven to 395 °F (202 °C) and lay a whole scorpionfish in a pan. Use a deep roasting pan so you can add 2 chopped tomatoes, 1 bunch of chopped spring onions, 3 sliced garlic cloves, a sprig of fresh thyme, 6 black olives, 1/2 cup (30 g) of chopped parsley, ²⁄₃  c (160 ml) of dry white wine, and ¹⁄₂  c (120 ml) of olive oil. Cover the pan and roast the mixture for 35 to 40 minutes or until the fish is flaky.^[10]

• To serve the dish, debone the scorpionfish and discard the bones. Then, toss freshly cooked pasta like fettuccine with the pan juices and arrange the fish on top.

Try a take on the classic fish and chips with rich, meaty scorpionfish. Dip scorpionfish fillets in batter and fry them in hot oil until they're crispy.^[11] To make a classic batter, whisk 2 cups (240 g) of flour with 1 tablespoon (12 g) of baking powder, 1 teaspoon (5 g) of salt, 1/4 teaspoon (0.5 g) of cayenne pepper, and 12 fluid ounces (350 ml) of brown beer. Heat a pot of vegetable oil to 350 °F (177 °C), coat scorpionfish fillets in the batter, and slowly lower them into the oil. Fry the fish for about 2 minutes or until the fillets are golden brown. Then, serve them with fries.^[12]

• Have an air fryer? Heat it to 400 °F (204 °C) and cook the potatoes for 10 to 15 minutes so they're crisp. Take the chips out of the air fryer and lay put the battered scorpionfish in it. Then, cook the fish for 8 to 10 minutes so it turns golden brown.