Author Notes
Fresh white fish blackened with a peppery spice rub, cooled with a tropical pineapple coconut salsa. —Freestyle Food
Ingredients
-
8 ounces
White fish, such as tilapia
-
3 tablespoons
Salt
-
1 tablespoon
Ground black pepper
-
1 tablespoon
Smoked paprika
-
1 teaspoon
Cayenne pepper
-
1 cup
Pineapple, small dice
-
2 tablespoons
Cilantro, chopped
-
1
Lime
Directions
-
Pat the fish fillets dry and let sit out while you prepare the spice rub.
-
Combine the salt, pepper, paprika, and cayenne together in a small bowl. Heavily sprinkle over the fillets on all sides.
-
Heat some oil in a skillet until smoking. Carefully lay the fish onto the oil. Cook on one side until deeply seared. Flip the fish over and do the same on the other side.
-
Combine the pineapple, mango, onion, cilantro, and coconut in a bowl. Squeeze the juice of one lime over the salsa and toss to combine. Season with salt.
-
Warm the tortillas and fill with pieces of fish and salsa. Garnish with lime wedges and cilantro leaves.
See what other Food52ers are saying.