If you’ve read this issue, you heard a little something about lionfish, an invasive species that local culinary experts are turning into delectable dishes. Fleet Landing is currently featuring lionfish on its menu for their Sustainable Seafood Initiative dinner; it’ll come potato-encrusted and pan seared over braised purple cabbage and pan jus, served with Sean Minor Chardonnay. And that’s just the third course. The dinner will open with Jeff Spahr’s local Bull’s Bay single oysters with lemoncello ice, paired with La Marca Prosecco, followed by an Atlantic red crab claw cocktail with horseradish honey mustard dipping sauce and a Saint M Riesling. After the lionfish, enjoy pan-seared triggerfish over golden potato, silver queen corn and okra hash with carrot cranberry chutney with a Sean Minor Chardonnay, and finish up with the pear almond tart with a Gosling’s Rum reduction and Moscato d’Asti. The meal benefits the sustainability programs of the South Carolina Aquarium. Reservations will be accepted until March 11.