Blackened Fish with Street Corn Style Salsa
- 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
- ¼ teaspoon cayenne pepper (optional, for heat)
- 1 teaspoon coarse salt
- 4 Cod fillets (you can also use Mahi Mahi or Halibut)
- 2 tablespoons vegetable oil
- 1 tablespoon vegetable oil
- 1½ cups corn kernels, fresh or frozen
- ½ red onion, diced
- 1 jalapeno, diced (de-seeded if you don’t like it spicy)
- ½ teaspoon chili powder
- ½ teaspoon salt
- Zest and juice of ½ lime
- 2 tablespoons fresh cilantro, chopped
2 ounces Cabot Seriously Sharp Cheddar, grated (about ½ cup)
For the fish:
For the Street Corn Style 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.
- PAT the fish fillets dry with a paper towel if needed. Season evenly on both sides with the spice mix.
- HEAT a saute pan on medium heat. Add 2 tablespoons vegetable oil. When the oil shimmers gently lay the fish fillets in the pan.
- COOK for 3 to 4 minutes per side. Set aside and cover with foil.
- ADD 1 tablespoon vegetable oil to the same saute pan used to cook the fish, and turn the heat up to high. Add the corn and saute until the corn starts to blister, about 5 minutes.
- LOWER the heat to medium and add the onion and jalapeno. Saute for 3 to 4 minutes, until onions get translucent and the vegetables are aromatic.
- TURN off the heat and add the chili powder, salt, lime zest and juice. Stir, taste and adjust seasoning as desired.
- ADD the chopped cilantro and the Cabot Seriously Sharp Cheddar cheese.
- TOP the fish with the corn salsa and enjoy!
- per serving
Amount/Serving % Daily Value
- 18 grams
- Saturated Fat
- 4 grams
- 1070 milligrams
- 115 milligrams
- 17 grams
- 3 grams
- 5 grams
- 48 grams
- 170 milligrams