From Nola.com/The Times-Picayune
By Ann Maloney
Chef Tenney Flynn has it in for lionfish.
Last weekend, he participated in a Lionfish Removal and Awareness Day in Pensacola, Fla., that included a fishing rodeo where Flynn speared 140 pounds of the invasive but tasty creatures.
The result: The menu at GW Fins, where Flynn is chef and co-owner, will be complemented with lionfish specials, including flash-fried whole and with a Vietnamese chili glaze. The special dishes will stay on the menu as long as the fresh catch lasts.