· By royce mitchell
Blackened tilapia with Avocado Salsa
SHOP THE SAUCE:
INGREDIENTS:4 each Tilapia FIllets Blackening Spice: 1tsp Salt + Pepper 1.5 Tbsp Paprika smoked 1tsp Garlic Powder 1tsp oregano ½ tsp Chile powder 2 tsp Onion powder Avocado Corn Salsa 1.5 cups Corn - shaved off the ear 1 Avocado, diced ¾ cup diced tomato fresh ½ cup diced purple onion 1 can Drained and rinsed black beans 1 tsp Salt 1 Tbsp Lime juice 1 each Large jalapeno, seeds removed and minced Salad: 1–2 heads Red leaf lettuce - rinse and chop Olive oil Apple cider vinegar |
DIRECTIONS:- Rinse lettuce - Chop and let dry over paper towels - Prepare Avocado Corn Salsa - Roast corn in a skillet with a little oil until kernels begin to brown, sprinkle a pinch of salt over corn - Mix together corn, onion, tomato, avocado, black beans, jalapeno, salt and lime juice - Add more salt to taste and set aside - Mix together blackening spices - Pat dry fish and drag presentation side of fish through the blackening spices - Blacken in a cast iron skillet over medium high heat for 2 minutes, flip and cook through, set aside - Prepare four plates, divide lettuce equally on plates and drizzle with olive oil and vinegar - Make a hole in the center of the lettuce and scoop a ½ cup of the salsa into the hole - Place one tilapia fillet on the salsa - Drizzle Ricante Tamarindo Carribean Jerk sauce over the top of the fish and the salad. Enjoy! |