Blackened Fish With Pineapple Salsa

By -
 http://www.canadianliving.com/food/lunch-and-dinner/recipe/blackened-fish-with-pineapple-salsa#cxrecs_s

Cajun Seasoning:

1 1/2 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon dried oregano
1/2 teaspoon each salt and pepper

Pineapple Salsa:

1 cup diced pineapple
3/4 cups canned no-salt-added black beans , drained and rinsed
Quarter red onion , diced
1 avocado , diced
1/2 cup chopped cilantro
2 tablespoons lime juice
1 tablespoon canola oil
1/2 teaspoon salt

Blackened Fish:

4 whitefish or tilapia fillets (about 450 g total)
1 tablespoon canola oil
4 lime wedges (optional)



Method

Cajun Seasoning: In bowl, stir together paprika, garlic powder, oregano, salt and pepper; set aside.

Pineapple Salsa: In large bowl, combine pineapple, beans, red onion, avocado, cilantro, lime juice, oil and salt; toss to coat. Set aside.

Blackened Fish: Rub fish all over with Cajun Seasoning. In large nonstick skillet, heat 1 1/2 tsp of the oil over medium-high heat; cook half of the fish, flipping once, until fish is blackened and flakes easily when tested, about 5 minutes. Transfer to plate; wipe pan clean. Repeat with remaining 1 1/2 tsp oil and fish.

Assembly: Divide Pineapple Salsa among 4 plates; top with Blackened Fish. Serve with lime wedges (if using).

Comments

Post a Comment

Popular posts from this blog

Pizza Dough

By -
2 (1/4-ounce) packages active dry yeast 4 1/2 to 5 1/2 cups unbleached all-purpose flour, divided, plus additional for dusting 2 cups warm water (105–115°F), divided 2 teaspoons salt MAKE DOUGH: Whisk together yeast, 2 Tbsp flour, and 1/2 cup warm water in a measuring cup and let stand until mixture develops a creamy foam, about 10 minutes. (If mixture doesn’t foam, discard and start over with new yeast.) Stir together salt and 3 cups flour in a large bowl. Add yeast mixture and remaining 1 1/2 cups warm water and stir until smooth, then stir in 1 cup more flour. If dough sticks to your fingers, stir in just enough flour (up to 3/4 cup), a little at a time, to make dough just come away from side of bowl. (This dough may be wetter than other pizza doughs you have made.) Knead dough on a lightly floured surface with floured hands, lightly reflouring work surface and your hands when dough becomes too sticky, until dough is smooth, soft, and elastic, about 10 minutes. Divide dough i...
Read more

"Light" Caesar Salad

By -
I'm not sure where the "light" comes from. But this was a really good classic Caesar dressing. We even had to resort to (haha) using powdered parmesan from the store and it was still classically good. 1/4   cup   (60 mL)  grated  Parmesan cheese 1/4   cup   (60 mL)  light mayonnaise 2   tbsp   (30 mL)  white wine vinegar 1   tbsp   (15 mL)  extra virgin olive oil 1   tbsp   (15 mL)  water 1   tbsp   (15 mL)  Dijon mustard 1   tsp   (5 mL)  Worcestershire sauce 1   clove garlic , minced 1   pinch   salt 1   pinch   pepper 8   cups   (2 L)  romaine lettuce , torn, 1 small head 1   cup   (250 mL)  prepared croutons 2   tbsp   (30 mL)  cooked  bacon , crumbled In jar, shake together Parmesan cheese, mayonnaise, vinegar, oil, water, mustard, Worcestershire sauce...
Read more