Two separate recipes that happen to go together very well. The salsa, when made without peppers, is a cool companion to the spicy fish yet it still packs enough flavor that it doesn’t get lost in the commotion. You can always spice it up a bit by adding a diced jalapeno or two.
The fish is easy and tasty. I used tilapia not only because it’s a nice, flaky mild fish but it’s sustainable and readily available. You can use any white fish you like. Grouper or mahi-mahi would work well. The seasoning is easy to mix up on your own but you can do what I’ve done many times in the past and purchase a Chef Paul blend. I didn’t have any in the pantry and mixing my own was easier than going to the store.
Since I live in a house half full of seafood-haters we cooked up a batch of blackened chicken too. Served up alongside Havarti Grits and Sauteed Okra, it was a pretty simple meal that didn’t take nearly as long as I thought it would.
- Grape Tomatoes, about a cup and a half
- Frozen Corn Kernels, about a cup, thawed
- Red Onion, about 1/4 cup, minced
- Garlic, 2 cloves, minced
- Avocado, 1, diced
- Cilantro, 1/4 cup, snipped
- Lime, 1, zested and juiced
- Olive Oil, 1 tablespoon
- Tilapia (or chicken or your favorite fish)
- Cayenne, 1 teaspoon
- Black Pepper, 1 teaspoon
- Salt, 1/2 teaspoon
- Garlic Powder, 1/2 teaspoon
- Onion Powder, 1/2 teaspoon
- Thyme, 1 teaspoon
- Oregano, 1/2 teaspoon
- Butter, 3 or 4 tablespoons
We used the griddle here because we had a lot to cook and because my son, who cooks in a restaurant, really likes his flat top grill. I don’t blame him. Anyway, heat the pan over medium-high with just a little oil or butter. Cook the fish on one side until you see the white line moving up just over halfway through the thickness of the filets.