Seared Spice-Crusted Fish & Spicy Pineapple Salsa
Jennifer Boada
2
15 minutes
10-15 minutes
"Sweet pineapple combines with spicy jalapeño and tangy lime to round out this colorful fish dish, ready in 30 minutes."
Ingredients
2 (6 to 8 ounce) fish fillets, ½-1" thick
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1 Tbsp Black Lime Date Sugar
¼ tsp Smoked Pimentón Paprika
½ tsp Purple Stripe Garlic
¼ - ½ tsp ground Zanzibar Black Peppercorns, to taste
½ - 1 tsp salt, to taste
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1 Tbsp Black Lime Date Sugar
½ tsp Purple Stripe Garlic
½ tsp Wild Mountain Cumin
½ tsp Red Jalapeño Chili Flakes
½ - 1 tsp salt, to taste
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1 medium-large fresh pineapple, cut into chunks
¼ red onion, diced
1 medium red bell pepper, chopped
½ tsp Red Jalapeño Chili Flakes
½ tsp Black Lime Date Sugar
1 bunch cilantro, chopped
½ tsp olive oil
Salt, to taste
Juice of 1 lime
*1 fresh green jalapeño, sliced, if you like extra heat!
Directions
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Preheat oven to 400° if your fillets are on the thicker side.
Heat an ovenproof pan on the stovetop over medium-high heat.
Pat fish dry with paper towels, and lightly rub both sides with spice blend of choice.
Coat the pan with a high smoke point, neutral oil of choice. Pan should be very hot, but not smoking.
Carefully place the fillets in heated pan. If using fish with skin on, place skin side down first and gently press with spatula.
Turn heat down to medium, and allow fish to cook undisturbed for about 2 minutes. The fish should develop a nice crust without burning. Gently flip with a fish spatula. If it is not ready to flip, leave for another 30 seconds or until it naturally releases from pan.
Depending on the thickness and type of fish chosen, cook another few minutes in the pan until desired doneness is achieved. Or, if preferred (or with a thicker fish), place the ovenproof pan into the preheated oven until cooked through to your liking.
Squeeze lime over fish. Serve atop pineapple salsa on a bed of greens, over grain of choice or in tortillas.
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Combine all ingredients and gently mix.