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Bringing together the allure of the Caribbean Sea and Caribbean island life, Green Fig and Lionfish: Sustainable Caribbean Cooking offers recipes for cooking with seasonal and unusual ingredients. While most of the recipes call for lionfish, the dishes are simple and flexible so any kind of seafood can easily be swapped in.
Cooking seasonally and locally takes advantage of the best-tasting ingredients at peak ripeness. Chef Allen Susser, dubbed the “Ponce de León of New Florida Cooking” by the New York Times, expertly and effectively teaches us how to blend the spices of the Caribbean into our cooking while using easy-to-understand techniques.
The overbearing lionfish population has been threatening the balance of marine life and damaging coral reefs. By incorporating these delicious and nutritious fish into recipes, we can help ease the pressure on surrounding native fish and their fragile ecosystems.
Florida Voices in generously supported by the Fred J. Brotherton Endowment for Literature, established at The Four Arts by the Fred J. Brotherton Charitable Foundation. Fred Brotherton, who died in 2003, was for many years a Benefactor of The Four Arts and a strong supporter of its programs. Florida Voices, featuring the state that was Mr. Brotherton’s winter home, serves as a continuing memorial to this much-respected member of The Four Arts.