In this dish, Chef Carlos Torres of 660 At The Angler’s pairs thin mild lionfish slices with a bright sauce of orange, yuzu, coconut milk and jalapeno. The sauce is flavorful enough to enliven the dish without drowning the natural flavor of the fish.
Carlos Torres, a Colombian native, brings his Latin flair and love of seafood to his role as Executive Chef of 660 At The Angler’s in South Beach, Florida.