Blackened Fish with Street Corn Style Salsa



Ingredients for Fish:
  • 2 teaspoons garlic powder
  • teaspoons onion powder
  • 2 teaspoons paprika
  • 1 teaspoon dried thyme
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 1 teaspoon ground oregano
  • 1/4 teaspoon cayenne pepper (optional - for heat)
  • 1 teaspoon coarse salt
  • 4 cod filets (you can use mahi mahi or halibut)
  • 2 tablespoons vegetable oil

Ingredients for the Street Corn Style Salsa:
  • 1 tablespoon vegetable oil
  • 1½ cups corn, fresh or frozen
  • 1/2 red onion, diced
  • 1 jalapeno, diced (de-seeded if you don’t like it spicy)
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt
  • zest and juice of 1/2 lime
  • 2 tablespoon fresh cilantro chopped
  • 2 ounces Cabot Seriously Sharp Cheddar, grated
  1. Make your spice mixture by combining the garlic powder, onion powder, paprika, thyme, cumin, chili powder, ground oregano, cayenne pepper (if using), and salt in a small bowl.
  2. Pat the cod filets dry with a paper towel if needed. Season evenly on both sides with the spice mix.
  3. Heat a sauté pan on medium heat. Add 2 tablespoons vegetable oil. When the oil shimmers gently lay the fish filets in the pan.
  4. Cook for 3 to 4 minutes per side. Set aside and cover with foil.
  5. Add 1 tablespoon vegetable oil to the same sauté pan you cooked the fish in and turn the heat up to high. Add the corn and sauté until the corn starts to blister, about 5 minutes.
  6. Lower the heat to medium and add the onion and jalapeno. Sauté for 3 to 4 minutes, until onions get translucent and the whole thing is aromatic.
  7. Turn the heat off and add the chili powder, salt, lime zest, and juice. Stir, taste and adjust seasoning as desired.
  8. Add the chopped cilantro and the Cabot Seriously Sharp Cheddar cheese.
  9. Top the fish with the corn salsa and enjoy!


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