blackened fish recipe

These fresh and healthy fish taco bowls are filled with blackened white fish, corn and black bean salsa, and topped with cilantro avocado crema! 

Blackened Fish Taco Bowls

avocado

sour cream

cilantro

lime

kosher salt and black pepper

Tbsp chili powder

Tbsp cumin

tsp cayenne pepper (or less, to taste)

tsp smoked paprika

onion powder

oregano

-1 tsp kosher salt (more

tsp black pepper

garlic (minced)

vegetable oil

corn kernels

red onion (diced)

jalapeno

black beans

Combine all crema ingredients in a food processor and pulse until smooth and creamy.

CREMA

Combine seasonings (chili powder, cumin, cayenne, paprika, onion powder, oregano) in a small dish, then rub seasoning mix into the fish filets.

Heat a large skillet over MED HIGH heat with a drizzle of vegetable oil.  Add minced garlic and saute for about 20 seconds.  Then add 2 tilapia filets.

Once you add the filets, don’t move them, let them really sear.  Cook for 2-3 minutes, then carefully flip over and cook another 2 minutes or so.

Fish should be cooked until opaque, white and flaky throughout.  Remove filets to a plate, sprinkle with half the lime zest and repeat with remaining filets.

FISH

Add another drizzle of vegetable oil to the same skillet, still over MED HIGH heat.  Add corn, red onion and jalapeno to the skillet.

Cook for 1-2 minutes without stirring, really letting them sear.  After 1-2 minutes, stir and cook another couple of minutes until they’re tender and caramelized.

Add black beans and cook another minute.

CORN SALSA

Add rice (if using any) to a bowl, then top with some of the corn salsa, pieces of blackened fish, a drizzle of avocado crema, and any additional toppings you’d like.

ASSEMBLE

Packed with flavour, a bit spicy and super easy to prepare, this Blackened Snapper is a great weeknight protein option and pairs very well with many sides.

Blackened Snapper with Lemon, Garlic and Herb Butter (Whole30, Paleo)

room temperature ghee or grass-fed butter

lemon

parsley leaves

garlic (finely chopped)

red snapper

salt

garlic powder

sweet paprika

smoked paprika

thyme

cayenne pepper (or up to 1 teaspoon if you prefer it spicier)

freshly-cracked black pepper

extra-virgin olive oil (plus extra, as needed)

In a small bowl, combine the ghee or butter, lemon juice, lemon zest, parsley and garlic and stir to incorporate. Cover and set aside at room temperature. Leftovers can be stored in a covered bowl or shaped into a log in plastic wrap and refrigerated for up to one week.

For the Lemon Garlic and Herb Butter:

In a bowl or mason jar, combine the salt, garlic powder, sweet paprika, smoked paprika, thyme, cayenne pepper and black pepper. Stir or shake to incorporate and set aside. Any leftover spice mix can be stored in the sealed jar for up to one month.

Rinse and pat fish very dry with paper towel. If necessary, slice each filet in half so it can fit in the pan. Liberally season both sides of each filet with the spice mix.

Preheat oven to 200F. Preheat a non-stick skillet over medium heat. Add olive oil and heat until shimmering.

Working in batches so as not to overcrowd the pan, fry the fish, undisturbed, until a dark brown crust forms, around 3 to 4 minutes. Flip and cook until a dark brown crust forms and the centre is opaque and flaky, around 3 to 4 minutes. Transfer the cooked fish to a platter and, while it&#x27;s still hot, brush the top of each filet with one teaspoon of the compound butter. Keep the platter warm in the preheated oven while you repeat this process and cook the rest of the fish. Serve immediately.

For the Blackened Snapper:

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Blackened Fish Taco Bowls

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