Oh the blackened craze will never disappear. Because it’s so fabulous. Because it feels like someone has just created a fancy, exotic dish for you…but it is so incredibly easy, you can just do it yourself. ANd that’s why I love this blackened whitefish recipe. Super flavourful, super easy, and tastes wonderful with my simple fruit salsa.
Whitefish is wonderful – it’s like working with an empty pallet. You can begin with the perfect fish…then end…with the perfect fish. Whitefish is a lake water fish. But you can sub in any mild fish you like. I love to sub in sweet perch. But tilapia, cod…whatever works. I’ve even blackened halibut. And though it’s pricier, it sure is incredible.
- 1 Tbsp paprika
- 1 tsp chili powder
- ½ tsp EACH dried oregano, thyme, sea salt, black pepper
- ¼ tsp chili flakes
- 3 Tbsp rice flour or almond meal
- juice of half a lemon
- 2 - 4 whiltefish fillets (or use perch or tilapia)
- 2 Tbsp olive oil
- In a shallow dish, combine spices and flour.
- Squeeze lemon juice over the fish fillets, then dip them into the spice mixture. Coat both sides well (even over the skin).
- In a saute pan, heat the oil over medium heat for a minute. Add the fish and cook, turning once, about 3 minutes per side, until fish is opaque and easily flakes with a fork.
- Serve with the delicious Peach Salsa below...
- PEACH SALSA: Combine 4 diced peaches + ½ diced red onion + ½ diced and seeded jalapeno + juice of 1 lime + handful chopped fresh cilantro + sea salt
Escape to your own tropical paradise (in your brain) — or maybe just the backyard. Enjoy.
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