Blackened Tilapia with Tomato Corn Salsa

October 25, 2011

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.

Tomato Corn Salsa

  • 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
  • Salt/Pepper

Quarter the tomatoes.  Mince the onion and garlic.  Dice the avocado.  Zest the lime.  Thaw the corn. Snip the cilantro.

Combine the tomato, corn, onion, garlic, cilantro and zest in a large bowl.   Add a little salt and pepper along with a dash of olive oil.  Squeeze the lime over the mix and stir it up.

I added the avocado separately because it was VERY ripe and I didn’t want to over stir and turn it to mush.   Gently mix it together and set it aside until it’s time to eat.

Blackened Tilapia (or Chicken)

  • 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

Combine all the spices in a small bowl.

Taste test and adjust it all to your liking.  Melt the butter in a flattish bowl.

Drag the fish through the melted butter and sprinkle generously with the seasoning mixture.  Rub it in a little so it sticks.

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.

Turn them over and cook until they’re done all the way through.  The whole thing only took about ten minutes but it’ll depend on the thickness of your fish.  Chicken will take longer.

Serve it up immediately with the salsa on the side.  Enjoy!

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{ 4 comments… read them below or add one }

1 Rock Star Dad October 27, 2011 at 9:51 am

I have everything for the tomato corn salsa. I’ll have to whip that up.


2 JulieD October 28, 2011 at 4:41 pm

Now this looks amazing! I know my husband would love this!


3 Kim M. June 7, 2013 at 4:37 pm

This has become one of my family’s favorite meals. Even my 8 year old loves it (I do scale back on the seasoning a tad for her. We cook the fish on our griddle. Absolutely delicious! The tilapia and salsa make a great pair. Thanks for sharing!


4 karenbove June 7, 2013 at 6:08 pm

I’m so glad you like it! Now it’s got me thinking about making it again soon :)


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