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Blackened Rockfish with Pineapple and Papaya Salsa

INGREDIENTS
1 cup diced Maradol papaya
1 cup diced pineapple
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
1/4 cup rice wine vinegar
2 tbsp. black sesame seeds
1 tsp. cumin
1 tsp. salt
1 tsp. pepper
1 garlic clove, minced
4 - 8 oz. rockfish filets
Your favorite blackening seasoning

DIRECTIONS
In a mixing bowl, combine papaya, pineapple, red bell pepper, green bell pepper, black sesame seeds, cumin, salt, pepper, garlic, and rice wine vinegar. Mix gently with a large spoon or rubber spatula. Set aside.
Heat a large sautee pan over medium high heat.
Dust both sides of rockfish filets with your favorite blackening seasoning.
Coat one side of filets with non-stick cooking spray.
Carefully place filets in hot pan, spray side down.
Let cook for 3 to 4 minutes.
Turn heat down to medium, coat filets with cooking spray, and flip.
Cook for 3 to 4 minutes.
Move cooked fish from pan to plate.
Spoon 1/2 cup of Pineapple and Papaya Salsa over each rockfish filet.
If desired you can warm salsa in a small sautee pan over medium heat with a splash of white wine.
Serves 4.


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