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.

Credit: This inspiring recipe is brought to you by Laura. You can view this recipe on the Cook At Home Mom website.

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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

  1. FOR THE BLACKEND SEASONING: Mix all the seasonings together in a small bowl.
  2. 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.
  3. 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.
  4. 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.
  5. FOR THE CHILI-LIME DRIZZLE: Stir all of the ingredients together in a small bowl.
  6. 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.
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