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Blackened Fish with Peach Salsa PDF Print E-mail
(1 vote, average 5.00 out of 5)
Tuesday, 12 July 2011 10:27

Printable Recipe

SALSA:

3 fresh peaches, pitted and diced
½ medium red bell pepper, diced
2 tablespoons diced red onion
2 tablespoons chopped fresh cilantro
1-1½ teaspoons lime juice
½ fresh jalapeno pepper, finely diced (or more to taste)
¼ teaspoon salt

FISH:

1½ lbs mild fish filets (I used talapia)
1 tablespoon butter, melted
1 tablespoon mild cooking oil
blackened seasoning (I used Chef Paul Prudhomme's Seafood Magic)

Combine all salsa ingredients in a medium bowl.  Chill until ready to serve.

Heat skillet to very hot.  Combine melted butter and oil.  Brush lightly on both sides of fish.  Sprinkle fish with seasoning on both sides.  Place fish in hot pan.  Cook 2-3 minutes on each side or until fish is opaque and can be flaked with a fork.


Serve fish with salsa.

Serves 4


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