Blackened Flounder with Pineapple Salsa
Serves:
4 people
Prep Time:
00h 30
Cook Time:
00h 20
Chili powder, cumin and black pepper turn flounder black on the outside, and pack a spicy wallop. Pineapple salsa adds fruitiness and colorful plating.
Share with your friends
Ingredients and Method
Ingredients
- 4 flounder
- 2 - 3 tablespoons olive oil
- FOR THE BLACKEND SEASONING:
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 tablespoon paprika
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1/2 teaspoon oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper
- FOR THE PINEAPPLE SALSA:
- 1 pineapple
- 2 - 3 avocados
- 1 lime, juiced
- small bunch cilantro
- 1/2 cup diced tomatoes
- kosher salt
- freshly ground black pepper
- FOR THE CAULIFLOWER RICE:
- cauliflower rice
- 2 small heads of cauliflower
- FOR THE CHILI-LIME DRIZZLE:
- 1/2 cup coconut milk
- 1 teaspooon lime juice
- 1/4 teaspoon chili powder
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Method
- FOR THE BLACKEND SEASONING: Mix all the seasonings together in a small bowl.
- FOR THE PINEAPPLE SALSA: Dice the pineapple and roughly chop the cilantro. Quarter the tomatoes and avocado. Mix all the ingredients together in a large bowl and season to taste.
- FOR THE CAULIFLOWER RICE: Chop the cauliflower into bite sized pieces. In batches, pulse in a blender or food processor until broken down to the size of rice. Saute in a pan over medium-high heat for 4-5 minutes, stirring often. Season to taste.
- FOR THE FLOUNDER: Defrost the fish and pat fry with a paper towel. Optional: Cut each fillet in half. Drizzle the fish with oil and sprinkle all sides of the fish with about 2-3 tbsp blackened seasoning. Rub the seasoning into the fish to fully coat it on all sides. Pan fry or grill for about 2 minutes per side over medium-high heat.
- FOR THE CHILI-LIME DRIZZLE: Stir all of the ingredients together in a small bowl.
- SERVE: Divide the cauliflower rice among four bowls. Top with the blackened fish, pineapple salsa, and spoon on the chili lime drizzle. Serve with a slice of lime and a few extra cilantro leaves.
Products you will need
