Blackened Rockfish with Avocado and Corn Salsa
Serves 4
This is a simple, light, and flavorful dish that's perfect for summer. Prepare the salsa ahead of time, and it comes together even more quickly at the end of a day when you need to get dinner on the table fast.
Ingredients
- 4 rockfish fillets (6 ounces each)
- 2 tablespoons Cajun-style seasoning, homemade or store-bought
- 3 tablespoons extra virgin olive oil (divided use)
- 2 tablespoons diced yellow onion
- 1/4 cup diced red bell pepper
- 1 tablespoons extra virgin olive oil (divided use)
- 3/4 cup fresh corn kernels
- Half of a small avocado ( seeded, peeled and diced)
- Juice of one lime
- 2 tablespoons chopped cilantro
- 1 1/2 teaspoons ground cumin
- Kosher salt (to taste)
Directions
- Rub seasoning all over fish filets. Set aside.
- Heat cast-iron skillet over medium heat. Drizzle in 1 tablespoon olive oil. Add onion and sauté 1 to 2 minutes. Add pepper and corn. Cook another 1 to 2 minutes. Transfer veggies to a small bowl.
- To the bowl, add avocado, lime juice, cilantro, and cumin. Gently toss. Season with salt, to taste. Set aside.
- Return cast-iron skillet to medium heat. Once pan is hot, add 2 tablespoons olive oil. Gently lay fillets in skillet. Cook 3 to 4 minutes per side, just until fish is opaque throughout.
- Transfer fish to serving plate. Spoon salsa over fish. Serve with rice or tortillas, as desired.
Nutrition
Amount Per Serving (based on 4 servings)- Calories: 290
- Fat: 14.0 g
- Saturated Fat: 2.0 g
- Trans Fat: 0.0 g
- Cholesterol: 85.0 mg
- Sodium: 330.0 mg
- Carbohydrates: 10.0 g
- Fiber: 3.0 g
- Added Sugars: 0.0 g
- Sugar: 2.0 g
- Protein: 33.0 g