Best Blackened Fish Salad Recipes

BLACKENED FISH RECIPE

Steps:

• Combine the garlic powder, onion powder, paprika, Italian seasoning, Old Bay, and cayenne pepper (optional) and mix.
• Lay the fish filets flat and sprinkle seasonings on the first side, lightly pat them in, and then sprinkle the remaining seasoning on the back side and pat in. This can sit in the refrigerator for up to an hour seasoned.
• Heat a large cast iron skillet over high heat for 2-3 minutes, then reduce to medium high and add the butter.
• Once the butter is melted and starting to brown, but not smoke, season the fish with salt and pepper to taste, then put it flat in the skillet. Do not crowd the skillet. Cook the fish in batches if necessary.
• Let the fish cook for 2-3 minutes on the first side without moving or checking it, then flip and cook 2-3 minutes on the other side, or until it reaches the desired doneness, or about 145˚F. Cooking time will vary depending on the size and thickness of your fish filets.
• Remove the fish from the skillet (to prevent it from continuing to cook) and serve warm with fresh parsley or lemon juice if desired.

BLACKENED TILAPIA WITH BLACK-EYED PEA SALAD

Steps:

• Combine the paprika, cumin and 1/4 teaspoon each salt and pepper in a small bowl. Rub one side of the fish fillets with the spice mixture.
• Whisk the salsa verde, vinegar, sour cream, 1 tablespoon olive oil, 1/4 teaspoon salt, and pepper to taste in a large bowl. Add the coleslaw mix and black-eyed peas and toss. Add the lettuce to the bowl but don't toss.
• Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add 2 fish fillets, spice-side down, and cook until nicely blackened, 3 to 4 minutes. Carefully turn the fillets and continue cooking until the fish is firm and flaky, 2 to 3 more minutes. Remove to a plate and keep warm. Repeat with the remaining 1 tablespoon olive oil and 2 fish fillets.
• Toss the salad and season with salt and pepper. Serve the fish with the salad and cornbread.
• Per serving: Calories 397; Total Fat 16 grams; Saturated Fat 3 grams; Protein 42 grams; Total Carbohydrate 24 grams; Fiber 8 grams; Cholesterol 90 milligrams; Sodium 440 milligrams

BLACKENED FISH

Steps:

• In a small bowl, mix together paprika, dry mustard, cayenne pepper, cumin, black pepper, white pepper, thyme and salt; set aside. Heat a heavy cast iron pan on high heat until extremely hot, about 10 minutes.
• Pour 3/4 cup melted butter into a shallow dish. Dip each fillet into butter, turning once to coat both sides. Sprinkle both sides of fillets with spice mixture, and gently pat mixture onto fish.
• Place fillets into hot pan without crowding. Carefully pour about 1 teaspoon melted butter over each fillet. Cook until fish has a charred appearance, about 2 minutes. Turn fillets, spoon 1 teaspoon melted butter over each, and cook until charred. Repeat with remaining fish.