Blackened Fish with Venezuelan Salsa

Written by 
The Canyon Ranch Kitchen
Updated on: 
October 16, 2012

Nutrition Information (per serving)

calories 
200
protein 
24 g
sodium 
165 mg
carbohydrates 
16 g
fat 
7 g
fiber  
2 g
cholesterol 
35 mg
Servings 
4
Ingredients 

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

Instructions 
  • 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.

 

About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.