Blackened Amberjack with Mango Salsa

25 May

I have to say, I was pretty skeptical about this dish when I started making it. Especially since it was the first new recipe of this project. I am not a fan of avocado at all, and the salsa that tops the fish is almost all mango and avocado. I was, however,  very pleasantly surprised to find that the salsa, when mixed with the blackened fish, is very refreshing. This meal would be great on a hot summer day, sitting on your pool deck relaxing. The avocado works in the same way cucumber does…it just refreshes your mouth and makes you feel cool, add that with the spice from the fish and the flavors work very well together.

I paired the fish with plain white rice, which was very good mixed with the fish and salsa, along with a strawberry salad. I love strawberry salad, but the salsa on the fish is on the sweet side, so a regular salad probably would have went better since this salad is also pretty sweet.

Blackened Amberjack with Mango Salsa

2 Amberjack, Catfish, or Tilapia fillets (or any white fish), 4–5 oz each
1 Tbsp blackening spices
1 mango (skin and seed removed), cut into cubes
1 ripe avocado (skin and pit removed), cut into cubes
Juice of one lime
1/4 c minced onion
1/2 c chopped cilantro
Salt and pepper
Vegetable oil

1. Combine the mango, avocado, lime juice, onion, and cilantro in a mixing bowl. Season with salt and pepper.

2. Preheat a large sauté or grill pan over high heat and add enough oil to coat it.

3. Rub the fillets with enough of the blackening spice to thoroughly cover each side. When the oil is hot (almost smoking), carefully add the fillets to the pan and cook for 2 to 3 minutes per side. The fish is done when it flakes easily with light pressure from your finger.

4. Top each fillet with the mango salsa.

Per serving 430 calories, 40 g protein, 45 g carbs, 8 g fat (2 g saturated), 7 g fiber, 590 mg sodium

Recipe from Men’s Health Magazine

**Recipe originally called for Snapper filets but Snapper is not currently available so I substituted Amberjack.

Strawberry and Pineapple Salad

Canned or fresh pineapple
Blue cheese
Fresh baby spinach
Mixed lettuce
Raspberry Merlot vinaigrette

1. Combine mixed lettuce with baby spinach.

2. Add pineapple, strawberries, and blue cheese to desired amount.

3. Top with raspberry Merlot vinaigrette

One Response to “Blackened Amberjack with Mango Salsa”

  1. Anita Forsythe Gatrell May 26, 2011 at 2:46 pm #

    Excellent Recipes!

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