Canyon Ranch Blog

Blackened Fish with Venezuelan Salsa

Updated on:
October 16, 2012

Nutrition Information (per serving)

24 g
165 mg
16 g
7 g
2 g
35 mg

Venezuelan Salsa
¾ cups diced mango
3 Tbsp diced avocado
½ cup diced Roma tomato
1 Tbsp minced garlic
1 Tbsp fresh lime juice
1 Tbsp chopped cilantro
¼ cup diced red onion

Blackened Fish
1½ Tbsp thyme
1 tsp onion powder
1 tsp garlic granules
¼ tsp paprika
¼ tsp cayenne
¼ tsp sea salt
¼ tsp freshly ground pepper
1 Tbsp extra-virgin olive oil
1 lb halibut, cut into 4 equal portions

  • Preheat oven to 400F.
  • Combine all ingredients for salsa in a large bowl and mix well.
  • Combine spices in food processor and grind until well combined.
  • Place spice mixture in a small bowl and add oil to make a paste. Rub 1 teaspoon paste on each fish fillet.
  • Lightly coat a large sauté pan with olive oil. Sear fish for 1 minute on each side over medium-high heat. Transfer to oven and finish cooking for 5 to 10 minutes. Serve with ½ cup salsa.


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