Blackened Fish and Vegetables
with guacamole / honey-lime slaw
Blackened fish is an enduring Cajun specialty. The technique of coating fish in a thick layer of spices and searing over high heat imparts deep robust flavors while keeping the fish moist and tender.
Smarts #1: Don't skip the butter here. It helps keep the spices from burning while allowing their flavors to bloom.
Smarts #2: Blackening seasoning is milder than Cajun seasoning, so we don't recomnend using them interchangably. We've included instructions to make your own seasoning mix, but feel free to use a store-bought option if you prefer.
Ingredients
- Cilantro, fresh - 2 Tbsp , chopped
- Avocados - 2 , mashed
- Lime juice - 1 Tbsp
- Paprika, smoked - 2 tsp
- Chili powder - 2 tsp
- Salt - 1 tsp
- Garlic powder - 3/4 tsp
- Onion powder - 1/2 tsp
- Black pepper - 1/2 tsp
- Oregano, dried - 1/2 tsp
- Thyme, dried - 1/2 tsp
- Cayenne pepper (opt) - 1/4 tsp , use more or less depending on your spice preference
- Fish, tilapia - 1 lb , thawed (sub any firm white fish)
- Bell peppers, any color - 2 , chopped
- Zucchini - 12 oz , chopped
- Limes - 1 , wedges
- Butter - 3 Tbsp , melted
- Oil, cooking - 1 Tbsp
- Hot sauce (opt) - for serving (sub salsa)
- Green onions - 2 stalks , chopped; green and white parts combined
- Lime juice - 3 Tbsp
- Honey - 1 1/2 Tbsp
- Salt - 1/4 tsp
- Coleslaw mix - 16 oz
Prep
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Tilapia - Thaw if frozen and pat dry.
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Make spice mix - Combine paprika, chili powder, salt (portion for tilapia), garlic powder, onion powder, pepper, oregano, thyme, and cayenne pepper (if using). Store in an airtight container. (Can be done up to 5 days ahead)
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Bell peppers - Prep as directed. (Can be done up to 5 days ahead)
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Zucchini - Prep as directed. (Can be done up to 3 days ahead)
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Green onions / Limes - Prep as directed and store separately. (Can be done 1 day ahead)
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Cilantro - Prep as directed.
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Make slaw - In a large bowl, whisk together lime juice (portion for slaw), honey, and salt (portion for slaw) until well combined. Add coleslaw mix and green onions and toss everything together.
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Make guacamole - Halve the avocados and scoop out the flesh into a medium bowl. Add lime juice (portion for guacamole), cilantro, and a sprinkle of salt and mash with a fork until well-combined but still somewhat chunky. Taste and season with more salt or lime juice if needed.
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Make
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Set out two dishes for seasoning the fish filets (they should each be large enough to hold an entire piece of the fish). In one dish, melt the butter. Place the blackening seasoning in the second dish.
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Heat a large nonstick or cast iron skillet with cooking oil over medium heat.
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Add bell peppers and zucchini to heated oil and season with some salt and pepper. Saute vegetables until tender, 6 to 7 minutes. Taste the vegetables and season with some additional salt and pepper if needed. Transfer to a bowl and cover to keep warm.
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Retun pan to the stove and brush with a bit more oil if the pan seems dry. Increase heat to medium-high. (If using a cast iron skillet, be sure it is well-oiled and watch the fish closely to prevent burning.)
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Set out guacamole, slaw, and lime wedges.
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Dredge fish fillets in melted butter, then coat all sides in blackening seasoning. Place fish fillets into the hot pan and sear until spices form a blackened crust, 2 to 3 minutes, then carefully flip. Sear on the other side until spices are blackened and fish is cooked through and flakes easily with a fork, 2 to 4 minutes more. Squeeze half of the lime wedges over fish filets.
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Divide vegetables among serving plates and top with fish filets. Top fish with guacamole and slaw (or serve slaw on the side if you prefer).
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Serve with remaining lime wedges for squeezing over top and hot sauce (if using). Enjoy!
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