Author Notes
Fresh white fish blackened with a peppery spice rub, cooled with a tropical pineapple coconut salsa. —Freestyle Food
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Ingredients
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8 ounces
White fish, such as tilapia
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3 tablespoons
Salt
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1 tablespoon
Ground black pepper
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1 tablespoon
Smoked paprika
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1 teaspoon
Cayenne pepper
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1 cup
Pineapple, small dice
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2 tablespoons
Cilantro, chopped
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1
Lime
Directions
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Pat the fish fillets dry and let sit out while you prepare the spice rub.
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Combine the salt, pepper, paprika, and cayenne together in a small bowl. Heavily sprinkle over the fillets on all sides.
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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.
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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.
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Warm the tortillas and fill with pieces of fish and salsa. Garnish with lime wedges and cilantro leaves.
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