Flavorful and crispy seared fish with cilantro cream sauce and slaw, so yummy!
Mix all spices together in a small bowl. Pat the fish dry with a paper towel. Coat both sides of the fish with seasoning and let sit for about 10 minutes to “marinate”.
For the coleslaw: Shred the cabbage and place in a medium bowl. Stir in the oil and vinegar, mixing until well combined, then set aside to marinate.
For the Cilantro Avocado Sauce: Combine all the ingredients in a food processor (or blender). Mix until smooth. Place in the refrigerator until ready to use.
Fish fry time! Heat 2 tablespoons olive oil in a large skillet over medium high heat. When the oil is shiny, place in the fish and sear each side for 2-3 minutes each. The spices should be black and the fish should flakes easily. Place onto a paper towel lined plate and cut into chunks, or leave whole.
Warm up some taco shells or place on a bed of lettuce and top as desired!
Blackened Fish with Cilantro Cream Sauce and Slaw
Flavorful and crispy seared fish with cilantro cream sauce and slaw, so yummy!
Ingredients
Blackened Spice
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons paprika
- 1 teaspoon thyme
- 2 teaspoons cumin
- 2 teaspoons chili powder
- 1 teaspoon ground oregano
- 1/4 teaspoon cayenne pepper (optional – for heat)
- 1 teaspoon coarse salt
Cilantro Avocado Cream Sauce
- 1 cup fresh cilantro leaves and steams
- 1/4 cup plain yogurt
- 1 ripe avocado
- 1 1/2 tablespoons lime juice
- 1 teaspoon white wine vinegar
- 1 teaspoon garlic, minced (1 clove is fine)
- 1/4 teaspoon salt (more as desired)
- Pinch of fresh ground black pepper
- 1/4 cup water
Red Slaw
- 3 cups shredded red cabbage
- 1 tablespoon extra virgin olive oil
- 1 teaspoon red wine vinegar
White Fish
- 1lb cod fish (maui maui is good too!)
- 2 tablespoons olive oil
Directions
- Mix all spices together in a small bowl. Pat the fish dry with a paper towel. Coat both sides of the fish with the seasoning and let sit for about 10 minutes to “marinate”.
- For the coleslaw: Shred the cabbage and place in a medium bowl. Stir in the oil and vinegar, mixing until well combined, then set aside to marinate.
- For the Cilantro Avocado Sauce: Combine all the ingredients in a food processor (or blender). Mix until smooth. Place in the refrigerator until ready to use.
- Fish fry time! Heat olive oil in a large skillet over medium high heat. When the oil is shiny, place in the fish and sear each side for 2-3 minutes each. The spices should be black and the fish should flakes easily. Place onto a paper towel lined plate and cut into chunks, or leave whole if desired.
- Warm up some taco shells or place on a bed of lettuce and top as desired!
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