Seared Spice-Crusted Fish & Spicy Pineapple Salsa

Name: Seared Spice-Crusted Fish & Spicy Pineapple Salsa
Prep time: 15 min
Total time: 15 min
Yield: 2
Ingredients: 1 lb firm fish fillet/portion of choice, 1/2-1" thick; 1 Tbsp Black Lime Date Sugar; 1/4 tsp Smoked Pimenton Paprika; 1/2 tsp Porcelain Garlic; 1/4 - 1/2 tsp ground Zanzibar Black Peppercorns, to taste; 1/2 - 1 tsp salt, to taste; 1 Tbsp Black Lime Date Sugar; 1/2 tsp Porcelain Garlic; 1/2 tsp Wild Mountain Cumin; 1/4 tsp Red Jalapeno Chili Flakes; 1/2 - 1 tsp salt, to taste; 1 medium-large fresh pineapple, cut into chunks; 1/4 red onion, diced; 1 medium red bell pepper, chopped; 1/2 tsp Red Jalapeno Chili Flakes; 1/4 tsp Black Lime Date Sugar; 1 bunch cilantro, chopped; 1/2 tsp olive oil; salt, to taste; juice of 1 lime; *1 fresh green jalapeño, sliced, if you like extra heat!

Image of Seared Spice-Crusted Fish & Spicy Pineapple Salsa — Photo by Burlap & Barrel

Servings

Prep Time

15 minutes

Cook Time

10-15 minutes

"Sweet pineapple combines with spicy jalapeño and tangy lime to round out this colorful fish dish, ready in 30 minutes."

Author:

Jennifer Boada

Ingredients

1 lb firm fish fillet/portion of choice, 1/2-1" thick

Spice Rub #1

1 Tbsp Black Lime Date Sugar
1/4 tsp Smoked Pimenton Paprika
1/2 tsp Porcelain Garlic
1/4 - 1/2 tsp ground Zanzibar Black Peppercorns, to taste
1/2 - 1 tsp salt, to taste

Spice Rub #2

1 Tbsp Black Lime Date Sugar
1/2 tsp Porcelain Garlic
1/2 tsp Wild Mountain Cumin
1/4 tsp Red Jalapeno Chili Flakes
1/2 - 1 tsp salt, to taste

Spicy Pineapple Salsa

1 medium-large fresh pineapple, cut into chunks
1/4 red onion, diced
1 medium red bell pepper, chopped
1/2 tsp Red Jalapeno Chili Flakes
1/4 tsp Black Lime Date Sugar
1 bunch cilantro, chopped
1/2 tsp olive oil
salt, to taste
juice of 1 lime
*1 fresh green jalapeño, sliced, if you like extra heat!

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Directions

For the Seared Spice-Crusted Fish:

Preheat oven to 425, if you have an exceptionally thick fish, or if you prefer to finish in oven.
Prepare your pan on the stovetop over medium-high heat.
Pat fish dry with paper towels, and rub both sides liberally with spice blend of choice. (You should have some of the blend left over.)
Coat the pan with a high smoke point, neutral oil of choice. Pan should be very hot, but not smoking.
Carefully place the fish in heated pan. If using fish with skin on, place skin side down first and gently press with spatula.
Turn heat down slightly to medium, and allow fish to cook for 1.5-2 minutes. Do not move. You want the fish to develop a nice crust, but be careful not to burn. Flip with a fish spatula. It should not stick. If it is not ready to flip, leave for another 30 seconds.
Depending on the thickness and type of fish chosen, you can cook another few minutes in the pan until desired doneness is achieved. Or, If preferred (or with a thicker fish), you can place the oven safe pan into the preheated oven until cooked through.
Squeeze lime over fish. Serve atop pineapple salsa on a bed of greens, over grain of choice or in tortillas.