Blackened Snakehead with Piña Colada Salsa

Blackened Snakehead with Piña Colada Salsa

Author: Adapted via Maryland DNR

Ingredients

Fish Ingredients

  • 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

Instructions

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).
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About Audrey Broomfield