The bad news: the Pacific lionfish has been invading the warmer waters of the Atlantic and doing pretty serious damage to the local fish populations. The good news: according to some friends of ours who just returned from a reef-diving vacation, these predatory lionfish taste really really good.
Pacific lionfish wouldn't be so much of an issue in the Atlantic if it weren't for the fact that it has almost no natural competitors or predators. We can thank overfishing for that. Combined with the fact that baby lionfish have an extremely high survival rate, lionfish pretty much have the run of the reef for their dinner buffet. They also tend to target the juvenile populations of the local species, which effectively prevents other fish from repopulating.
Marine scientists are advocating an "eat them to beat them" strategy to restore balance to the reef ecosystems in the Atlantic. Lionfish are extremely easy to catch en masse and lack only a good market to make fishing them a viable trade.
And yes, lionfish are very tasty! They do come with a venomous (though not actually poisonous) spine that needs to be removed before preparation. But once that's done, lionfish can be used for sushi, fish and chips, pan-searing, and any other white fish preparation you might want. There are lots of websites with recipes for preparing lionfish and even an entire lionfish cookbook:
• Lionfish Recipes from The Lionfish Hunter
• Lionfish Romesco Stew from The Washington Post
• Lionfish Nachos from Mother Nature Network
• The Lionfish Cookbook by Tricia Ferguson and Lad Akins, $17 on Amazon
Further reading on Pacific lionfish invasion in the Atlantic:
• New Weapon Against Invading Fish: The Pan by Andrew Revkin in The New York Times
• Invasive Lionfish from the Center for Coast Fisheries and Habitat Research
• Eat Lionfish and Stop These Caribbean Reef Invaders from the Nature Conservancy blog
• The Lionfish Is Delicious - And it needs to die.
Have you ever eaten lionfish? What do you think about eating an invasive species like this?
Related: Celebrate Seafood: Dinner at the New England Aquarium
(Image: Flickr member DMSamson licensed under Creative Commons)
How to Make Easy 3-Ingredient Energy Bars at Home
True Greek Recipe: Paximadi Bread Salad with Tomatoes, Feta and Capers
Good Food to Share 
The Big Book of Small, Cool Spaces 
Apartment Therapy Presents 
The Eight-Step Home Cure 
Elizabeth Apron fro...
Before & After: Emily Henderson Transforms a Senior's Studio Space
Monica & Austin's Charming Bungalow
I'd say if it helps nature, do it! I'd be a little scared of that spine part.
My question is 1) are fishermen fishing for these, and 2) where can I get some? I'd be down, but I can't say that I've ever seen lionfish anywhere outside of the Discovery Channel.
The Caribbean is having HUGE issues with Lionfish right now--they are decimating local fish populations in the USVI and their populations have exploded over just the past year. They were most likely accidentally introduced by pet owners to the ecosystem.
By the way, they are poisonous--they have spines that are painful and the spines also transmit a neurotoxin that can cause a lot of pain. If you ever happen to be diving or snorkeling and see these (but can't catch them, since you need to be experienced to avoid their spines and toxins), please make a float with a piece of cork and let local park officials know or at least report their location to park officials.
And yes, please eat the darn things--that way they get taken out of the ocean and turned into a viable food source!
be cautious because their skin acts as a neurotoxin and if the fish isn't cooked properly you could die... i know because i work with a dive shop in the Caribbean.
FYI - for all those wondering if such spiney fish are for eating, note this Wikipedia entry on Bouillabaisse (and scorpionfish - the family to which lionfish belong).
-----
An authentic Marseille bouillabaisse must include rascasse (eng: scorpionfish), a bony rockfish which lives in the calanque and reefs close to shore. It usually also has congre (eng: European conger) and grondin (eng: sea robin).[1] According to the Michelin Guide Vert, the four essential elements of a true bouillabaisse are the presence of rascasse, the freshness of the fish; olive oil, and an excellent saffron.
If you want a little more info on the venomous vs. poisonous thing, check out this wikipedia article: http://en.wikipedia.org/wiki/Venom.
These lionfish are not poisonous to eat - it's their stings that are venomous. Like a wasp or rattle snake, not like a funny mushroom.
YES so glad to see this here. I'm from the Bahamas, where lionfish are a huge problem!
Some friends are devoting themselves to dealing with lionfish in a delicious, engaging way--check out the recipes and photos/videos for more information!
http://www.lionfishhunter.com/Lionfish%20Hunter.html
I love the title on this one. Cue the vegans.
@clampers: Ha! I know. I clicked to read through the comments anticipating vegan rage.
Great title.
Posted yesterday on Slate.com - "The Lionfish Is Delicious - And it needs to die."
http://www.slate.com/id/2287760/