Wednesday, May 25, 2011

blackened fish with mango salsa

I love fish but I don't always like to cook it. This recipe is pretty simple and comes together quickly. Would be wonderful with some brown rice or even over a salad. I made this for the hubby and I but the recipe can easily be adjusted for more or less.

source: Foodie Family

2 flounder fillets
Tony Chachere's Original Creole Seasoning

  • Rinse and pat dry the fish. Now it's time to get dirty! Use your fingers to gently rub the Creole Seasoning into the fish, both sides. You can also dip you fish into melted butter before adding the seasoning but I'm trying to stay semi-healthy here so I skip that part.
  • Now heat your pan up on med high heat for about 5 minutes. You want the pan to be really hot when you add your fish. Now you can add a little butter and olive oil to the pan. Place your fish in the pan and cook for about 2 minutes, flip and cook for another 2 minutes or until done.
  • Remove and top with mango salsa. Again other recipes call for more butter on top but I skip that, feel free to add more butter if you like.
mango salsa

1 peeled and diced mango
1/4 cup of pineappple, chopped
1 green onion, chopped
2 tablespoons cilantro, chopped
1 jalapeno, finely chopped
2 tablespoons of fresh lime juice (1 lime)
salt and pepper to taste

Combine all ingredients and enjoy on top of fish. If you don't like a lot of heat make sure you don't use the seeds from the jalapeno, that is where you get the heat from. I insist on using the jalapeno in this recipe, it really gives it a wonderful flavor! Try to make the salsa about 30 minutes before you need it, it gives time for all the flavors to come out.

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