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Ingredients
Method
Salsa Directions
- Peel the pineapple and discard the skin.
- Cut the pineapple length-wise into slices about 1/4 inch thick.
- Dice the pineapple into 1/4 inch squares.
- Place pineapple squares in a mixing bowl.
- Remove leaves from cilantro and roughly chop, then add them to the mixing bowl.
- In a separate bowl add the cream of coconut and stir with a fork until smooth.
- Combine 6 tablespoons of the cream of coconut to the pineapple cilantro mixture.
- Add the diced Habañero pepper, and place salsa in refrigerator.
Fish Directions
- Preheat oven to 400 degrees F.
- Cut snakehead fillets into 4 pieces each.Pat the flesh dry and coat each piece of fish on one side with a generous amount of blackening seasoning.
- Place a tablespoon of cooking oil into a cast iron skillet or sauté pan and heat to high.
- Place each piece of fish (seasoned side down) on the pan and press gently with a spatula.
- Allow the fish to sear for approximately 3 minutes.
- Gently turn fish over and sear for 1 minute.
- Place the fish in the oven and cook until desired temperature is reached (about 3-5 minutes depending on the thickness of the filet).