Blackened Grouper with Peach Jalapeño Salsa
This blackened grouper (or your favorite firm white fish) is coated in chili powder, paprika, and cumin and then pan seared to create a smoky crust. A sweet and spicy peach jalapeño salsa on top is the perfect counterpoint to the tender, spiced fish.
Ingredients
For the peach salsa
- 2 medium (10 oz) yellow peaches, cut into small dice (or 2 cups seasonal fruit of your choice)
- 1 small jalapeño, very thinly sliced or minced, seeded if desired*
- 1/4 cup minced red onion
- 1/2 cup cilantro leaves, finely chopped
- Juice of 1 large lime (about 3 tablespoons)
- Pinch of kosher salt
For the fish
- 1 tablespoon chili powder
- 2 teaspoons smoked paprika
- 1 teaspoon freshly ground black pepper
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 4 (6 ounce) firm white fish fillets, such as grouper, cod, or halibut, 1 inch (25 mm) thick, skin removed
- 1 tablespoon plus 2 teaspoons extra-virgin olive oil
- Juice of 1/2 lime (about 1 1/2 tablespoons)
Instructions
Make the peach salsa
- Preheat the oven to 400°F (204°C).
- In a medium bowl, combine all the ingredients for the salsa. Cover tightly and refrigerate until ready to use.
Make the blackened grouper
- In a small bowl, combine the chili powder, smoked paprika, black pepper,, cumin, garlic powder, and salt.
- Pat the fish fillets dry with paper towels. Brush the fillets all over with 2 teaspoons of the oil and season with the spice mixture.
- Heat a large ovenproof skillet (preferably cast-iron) over medium-high heat. When the skillet is piping hot, add the remaining 1 tablespoon oil and swirl to coat the bottom of the pan. Place the fillets in the skillet, skinned side up, and cook until deep reddish-brown on their undersides, 60 to 90 seconds.
☞ TESTER TIP: The spices and oil will smoke! That’s part of the “blackening” process— crack open a window or turn on the vent fan, don’t panic, and don’t inhale too deeply.
- Carefully flip the fillets and cook until equally blackened on the other side, about 1 minute more.
- Drizzle the lime juice over the fish and transfer the skillet to the oven. Bake until the fish is just opaque in the center and flakes easily with a fork, 5 to 8 minutes.
- Serve your blackened fish topped with peach salsa aplenty.
Nutrition
Serving: 1portion | Calories: 245kcal | Carbohydrates: 13g | Protein: 32g | Fat: 8g | Saturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 73mg | Sodium: 438mg | Fiber: 3g | Sugar: 7g