Fresh & Flavorful
This is such a delicious way to serve up mildly flavoured quick-cooking fish like Tilapia, Perch, Cod or Red Snapper. Perfect for rice bowls or tacos.
After making this you have options to serve the fish alongside fluffy rice & veggies or as the main ingredient for tacos. Rockfish like Perch or Snapper is perfect for fish tacos. The fish will flake apart nicely so you can stuff your tacos with it along with fresh salsa (see my fire-roasted corn salsa recipe below) diced avocado, extra cilantro and fresh squeezed lime.
INGREDIENTS for 4 people
- 2 tablespoons garlic powder
- 1 tablespoon salt
- 1 tablespoon onion powder
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1 tablespoon cayenne pepper
- 1 tablespoon pepper
- 2-1/2 teaspoons paprika
- 4 fillets (4 ounces each)
- 2 tablespoons butter
In a large resealable plastic bag, combine the first eight ingredients. Add fillets, two at a time, and shake to coat.
In a large cast-iron skillet, cook fillets in butter over medium heat for 3-4 minutes on each side or until fish flakes easily with a fork. Yield: 4 servings.
Originally published as Blackened Halibut in Simple & Delicious April/May 2012.
Fire Roasted Corn + Black Bean Salsa:
In a large bowl add chopped grape tomatoes, red onion, cilantro, jalapeño, black beans + fire roasted corn niblets (You can toast them over the stove to save time but it would be better grilled right from the husk.) Toss with freshly squeezed lime juice + coarse salt. Add chopped avocado. Little street tacos, rice on the side and you’re done. It’s delicious.