Blackened Snakehead with Piña Colada Salsa
Author: Adapted via Maryland DNR
- 1 snakehead filleted
- 1 1/2 tbsp paprika
- 3/4 tbsp granulated garlic (or 1 tablespoon garlic powder)
- 1 tbsp onion powder
- 1 tbsp dried thyme
- 1 tsp black pepper
- 1 tsp cayenne pepper
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp kosher salt
Piña Colada Salsa Ingredients
- 1 pineapple
- 1 can cream of coconut
- 1/2 bunch cilantro
- 1 Habañero pepper optional
- 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.
- 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).