Blackened Red Fish (Serves 2)
2 7-oz redfish fillets
2 Tbsp olive oil
2 Tbsp blackening seasoning (such as Paul Prudhomme’s blackening seasoning or Emeril’s Essence)
Rub fish fillet with olive oil on flesh side of fillet
Coat fillet with 1 Tbsp blackening seasoning for each fillet
In a dry and hot cast iron skillet, place the fish seasoned side down, being careful not to burn the seasoning. The seasoning will become dark but you are looking for a deep red to brown coloring.
With thin fillets, you can flip the fish over and continue cooking in the pan.
For a thicker piece of fish, you will need to finish cooking it in the oven.
1 cup diced fresh strawberries
2 Tbsp shaved green onion
1/8 cup diced yellow pepper
1/8 cup diced red onion
¼ cup diced tomato
2 tsp rice wine vinegar
2 tsp sugar
1 Tbsp extra virgin olive oil
1 tsp fresh chopped cilantro
1 tsp fresh lime juice
Salt & pepper to taste
Combine all ingredients. Refrigerate until ready to serve.