Blackened Fish with Street Corn Style Salsa
Calories 304, Carbs 15 grams, Fat 14 grams, Protein 30 grams
For the Fish
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons paprika
- 1 teaspoon dried thyme
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon ground oregano
- 1/4 teaspoon cayenne pepper (optional – for heat)
- 1/2 teaspoon kosher salt
- 4 white fish filets, such as cod, mahi mahi or halibut
- 2 tablespoons avocado oil
For the Corn Salsa
- 1/2 tablespoon avocado oil
- 1 1/2 cups corn kernels, fresh or frozen
- 1/2 red onion, diced
- 1 jalapeno, diced (de-seeded if you don’t like it spicy)
- 1/2 teaspoon chili powder
- Zest and juice of ½ lime, more to taste
- 2 tablespoons chopped fresh cilantro
- 2 ounces queso fresco, crumbled
- Pat the fish filets dry with a paper towel and season evenly on both sides with the spice mix.
- Heat a large skillet over medium heat with the 2 tablespoons of oil. When the oil shimmers, gently lay the fish filets in the pan, presentation side down.
- Cook for 3 to 4 minutes, until the spice mixture is fragrant and beginning to color. Flip the fish and cook for an additional 3 to 4 minutes, depending on the thickness of the filets. Set aside and cover with foil.
For the corn salsa
- Make your spice mixture by combining the garlic powder, onion powder, paprika, thyme, cumin, chili powder, ground oregano, cayenne pepper (if using) and salt in a small bowl.
- Pour the avocado oil into the same pan you cooked the fish in and turn the heat up to high. Once the oil is hot and shimmering, add the corn and cook until it starts to blister and brown, about 5 minutes.
- Lower the heat to medium and add the onion and jalapeno. Saute for 3 to 4 minutes or until the onions get translucent and the whole thing is aromatic.
- Turn the heat off and stir in the chili powder, salt, lime zest and juice. Taste and adjust the seasoning as desired.
- Add the chopped cilantro and the queso fresco.
- Top the fish with the corn salsa and enjoy!