By royce mitchell

Blackened tilapia with Avocado Salsa





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


1–2 heads Red leaf lettuce - rinse and chop

Olive oil

Apple cider vinegar


- 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!