Blackened Snakehead with Piña Colada Salsa Posted in Snakehead Fish Print Recipe Blackened Snakehead with Piña Colada Salsa Author: Adapted via Maryland DNR IngredientsFish Ingredients1 snakehead filleted1 1/2 tbsp paprika3/4 tbsp granulated garlic (or 1 tablespoon garlic powder)1 tbsp onion powder1 tbsp dried thyme1 tsp black pepper1 tsp cayenne pepper1 tsp dried basil1 tsp dried oregano1 tsp kosher saltPiña Colada Salsa Ingredients1 pineapple1 can cream of coconut1/2 bunch cilantro1 Habañero pepper optional InstructionsSalsa DirectionsPeel 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 DirectionsPreheat 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).