They found a way to cook lionfish, check out this article,

Chef Kerry Heffernan is nevertheless up to the task. The fish arrives whole but stripped of its nearly 20 toxic barbs. Heffernan knifes it up, dredges the plump, white fillets in Wondra flour (it has less gluten and produces a crispier coating) and sears them in grapeseed oil. The fish is then plated with wilted pea shoots, brown butter sauce and garlic scapes (the edible sprouts of immature garlic) and served to a room of judges: other chefs, media types, and officials from Food & Water Watch, an international nonprofit organization that works to improve the safety and quality of food and water.

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