Lionfish Derbies
Login Why Register

Why Register

This is about YOU being able to get the special Package Deals SFDJ has negotiated with the best area enjoy the Best Dive Resort experience possible. possible.

Examples of the benefits of logging in:

  • 1. Much lower prices when reserving  hotel rooms for divers with SFDJ log-in ID
  • 2. All perks we are currently offering  will be immediately offered to you, such as:
    • a. Any "special" boat or hotel deals
    • b. Better fill discounts for air, Nitrox or trimix
    • Shuttle Van availability which is most likely when we have a large number of SFDJ registered Hotel guests in a given week.
    • d. High likelihood of getting you diving with other divers with exactly the same diving interest you have ****Should be the most important perk..see Specific Interest Dive Group article
    • e. Planning tools and Groups Calendar system to help you find the best times to find what you want on a Palm Beach Dive Trip
  • 3. If you are a Scubaboard member, we can alert you when there are several other Scubaboard members in town diving during your trip here
  • 5. Opportunity to be notified and involved in Free Gear Demos, free DIR Dive Experience and Training demos
  • 6. Help us create a larger lobby for Palm Beach Diving which we can leverage with County Tourism to push for better State and local protections for the Palm Beach Reef system.

Beyond being an Underwater Adventure Magazine, SFDJ  is the collaborative infrastructure of the best Dive Operators and best Hotels for diving in Palm Beach county Florida..SFDJ is the system the hotels and boats are using to connect with traveling and local divers, and if you don't login each time you visit, the boats and hotels won't be able to offer you the best deals and ideas we have come up with.

  • Buttered Lionfish Grill Style
    Place butter, Lionfish filet, sliced onion, squash, zuccini , and carrot with a squeeze of lime in a piece of aluminum foil and place over a fire for around 6 to 8 minutes. Serve with a roll (so you can dip it in the sauce)
  • Lionfish Wrap
    First make your own bread by combining equal parts white and whole wheat (2 cups), pinch of salt, 2 tablespoons of of olive oil, and about 1/2 cup of water. Mix together to a firm dough consistency. Flatten dough with rolling pin or bottle and place in a hot non-greased pan. A couple of minutes on each side. Spice Lionfish filets with lemon pepper and grill till golden brown on each side. Wrap fish, lettuce, tomato, black olives, thin carrot and onion slices in the wrap. Make a dressing out of equal parts olive oil and apple cider vinegar with salt pepper and fresh thyme. Shake vigorously in a bottle and pour in the wrap.
  • Hot Lionfish Poppers
    Lightly grill Lionfish filets in olive oil and your choice of spice. Slice a pickled cherry pepper half way through and take out the seeds. Stuff with shredded jack cheese and grilled Lionfish and precooked bacon bits. Sprinkle the stuffed pepper with flour and dip it in pancake batter. Deep fry until golden brown. Dip in marinara sauce.
  • Lionfish Jerky
    Whisk 1/4 cup soy sauce, 1 tablespoon light brown sugar, 1 teaspoon olive oil, 1 teaspoon minced garlic, 1/2 teaspoon black pepper and put on low heat until sugar melts. Cut Lionfish fillets into 1-inch wide strips lengthwise soak in soy mixture in the fridge for 4 hrs. Remove, pat dry, and place in dehydrator or oven on lowest temp for the desired dryness level.
  • Lionfish Ceviche
    Marinate filet Lionfish, sliced onion, salt & pepper in fresh squeezed lime juice. Eat with crackers
  • Lionfish with smoked Trout Roe
    Place 1/2 teaspoon Smoked Trout Roe on a raw Lionfish filet on a crustless white bread toast point. Place 2 capers on top and serve.
  • Lionfish Fingers
    Soak Lionfish in beer for 5 minutes, dip in milk then dip in egg, dust in mixture of flour, salt, pepper nutmeg, and basil. Deep fry until golden brown.
  • Mojo's Lionfish Alfredo
    then put small lionfish filets in for 3 minutes. Pour over pasta, sprinkle with parmesan cheese, garnish with fresh parsley and serve with garlic toast
  • Blackened Lionfish with Creamy Crab and Shrimp Sauce
    Mix cream with butter and creole mustard until thickened. Mix in crab meat and chopped shrimp with cajun seasoning until shrimp is done. Pour the cream sauce over a blackened pre-grilled Lionfish and serve over herb-flavored couscous with a side of steamed green beans
  • TeriyaKI Lionfish
    Whisk teriyaki and garlic together and rub on lionfish filets cover and keep cool for 15 minutes. Grill or broil fish. When done sprinkle with fresh cilantro. Serve with boiled potatoes and grilled vegetables
  • Pineapple Lionfish Kabob
    Skewer Lionfish filets with pineapple, onion, bell pepper, tomato wedges, and shrimp. Rub a mixture of honey and teriyaki on the skewer as it is over the grill
  • Almond Broiled Lionfish
    Finely grind almonds, bread, garlic, and red pepper flakes in a food processor. Add roasted peppers, vinegar, and salt & pepper, then puree, adding oil in a slow stream. Pour puree over Lionfish in a baking pan and broil
  • Black Beaned Lionfish
    Puree black beans, olive oil, salt, pepper, and lime juice then simmer in a saucepan. Simmer a combination of olive oil, white wine, scallions, tomato and poblamo for a minute and add Lionfish filet. Cook 5 minutes. Strain sauce into black bean sauce and mix. Pour the combo sauce on a plate and place the fish filet and simmered vegetables on top. Garnish with cilantro
  • Smoked Lionfish Dip
    Cut slits into whole lionfish and rub lemon pepper into the flesh. Cook on the grill until done. When coals burn down place lionfish back on the grill over night to dry out and absorb smoke. In the morning pull flesh off of the fish. Combine smoked lionfish with mayonnaise, fresh cilantro, fresh squeezed lemon juice, lemon pepper, onion, diced carrot, and hot sauce. Serve in a toast sandwich with lettuce and tomato
  • Steamed Lionfish
    Coat aluminum foil wrap in olive oil then insert lionfish, onion, tomato slices, bell pepper, carrot, pineapple, squash, zuccini, lemon zest, salt, pepper, thyme. Place over a fire for 6 to 10 minutes. Serve with brown rice and a slice of fresh mango on the side