#Recipe for mango salsa for fish windows

If you don’t have an outdoor grill, you can use the stovetop, just be sure to have the windows open and the fan on high. In the summer, I like to place the skillet on the grill which does a great job at searing the fish quickly with minimal mess.

#Recipe for mango salsa for fish how to

How to cook blackened fishĪ cast iron skillet really works best to cook the fish. If choosing halibut, try and go for a thinner piece – you don’t want the outside to burn before the inside cooks. Cod, snapper, sea bass, tuna, and swordfish would also be great. Unfortunately, it can be pricey so go for a less expensive fish if feeding a crowd. It is a firm-fleshed, mild, almost sweet-tasting fish with no fishy flavour. Salmon is perhaps the most popular since due to its fattiness it stands well to the high heat and does not dry out.įor this recipe, I used halibut. What is the best fish to useĪny firm fish that isn’t too thick is fantastic for blackening. For vegetables, try zucchini, portobello mushrooms, or eggplant – out of this world delicious. Chicken breast, for example, would need to be pounded thin. The blackening method can be applied to other meat proteins and even vegetables, as long as they don’t take too long to cook. If you’d like, you can buy a pre-mixed blend but it is so simple to throw together I really recommend making your own.įresh herbs are not recommended as they will burn and turn bitter too quickly. cayenne powder – just a pinch for a barely detected bit of heat.

smoked paprika – adds a fantastic smoky flavour.

However, when I am using white fish, I find the dried oregano and thyme a little too strong for the more delicate, and less oily, white flesh.įor this blackened fish recipe, the spice blend I use is the following: I make a blackened salmon where I use almost those exact spices and it is delicious. The dish became so popular it created a cajun-food craze causing redfish to become dangerously overfished.īlackening spice blend recipes vary, but most seem to include garlic and onion powder, paprika, thyme, oregano, salt, pepper and a pinch of cayenne. He introduced this dish at his restaurant in New Orleans using redfish fillets rubbed with a cajun-style spice that were then seared in a hot skillet. The Blackening method was invented by Chef Paul Prudhomme in the 1980’s to duplicate the flavours of charcoal grilling in the commercial kitchen of his restaurant. What is blackened fishīlackening is the technique of dredging fish in dried spices then cooking it in a hot cast iron skillet until the spice coating, not the fish, slightly burns and chars on the outside. I honestly can’t think of an easier, tastier and more nutritious meal to cook during this heat wave. The kind of meal you want when it is too hot to cook anything at all but you gotta cook something to go with your glass of rosé. This is the kind of meal you can pull together in under 30 minutes. However, you can be sure that as soon as peaches, corn, and tomatoes arrive at the markets in Ontario, that is what will go in my salsa instead. Light, satisfying, and delicious, it is simply perfect for an alfresco evening meal. I realize there is a lot of gorgeous seasonal produce right now in South Western Ontario which of course does not include mangoes and avocados. But to me, the sweet-gentle taste of a pan-seared halibut, smothered in a blackened spice, is irresistible when paired with a lime-laced mango and avocado salsa. If I had a category here named “Summer Eating” this blackened fish with mango avocado salsa would would be at the top of the list.