Cooked - Caribbean Blackened Sea Bass With Mango Salsa

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Caribbean Blackened Sea Bass With Mango Salsa

1.0

1 tray PureFish Saltwater Striped Bass, Cobia or any of our white fish

1 tablespoon olive oil

2 tablespoons blackening seasoning (buy readymade or make your own)

2 teaspoons paprika

1 teaspoon each of onion powder, ground black pepper, dried thyme, dried oregano

½ teaspoon each of ground cumin and cayenne pepper

1 ripe mango, peeled and cut into ½-inch cubes

1 red onion, diced into ¼-inch pieces

1 red bell pepper, diced into ¼-inch pieces

1 jalapeño pepper, seeded and finely diced

1 lime, juiced

1 tablespoon apple cider vinegar

Salt and pepper

A few sprigs fresh cilantro for garnish

Step 1 Transfer PureFish Perfect Portion Tray from the freezer to the refrigerator 12-24 hours before cooking to gently thaw the fish. Always keep raw fish refrigerated, and for best texture and taste cook within 4 days of thawing.
Step 2 Remove the tray from the refrigerator, peel back the protective film and discard. Preheat broiler and position the oven rack 6 inches from the flame.
Step 3 Brush fish on all sides with olive oil. Spread blackening seasoning on a plate and press the top of each fish fillet into the seasoning so a thin crust of spices sticks to the top of the fish. Return filet to PureFish Oven Ready tray seasoning side up, and bake for 8 minutes.
Step 4 For the salsa, combine all (except for the cilantro) in a bowl. Salsa can be made one day in advance to give flavors a chance to mingle.
Step 5 Serve fish with salsa and garnish with cilantro leaves. For a complete meal, serve with a side of rice and roasted vegetables.

Course🍽️Main Course

Diets🌾Gluten-free...

Category🐟Fish

CuisineCaribbean

Occasions🌳Outdoor Dining🌞Summer

Season☀️Summer

DifficultyEasy ⏰ 20m

Created 63 weeks ago

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