CHANNEL INNER EMERIL- BLACKENED FISH & STREET CORN SALSA
Updated: Sep 17, 2022
Summer is in the home stretch, but a good spicy, bright fish dish with the last of the summer corn might be just what you need. For fish, think Mahi, Cobia, Redfish, Striper or Halibut. For your spices, the portions are my taste, feel free to increase or decrease the heat to suit the tastes of your family and friends.
Here are the Ingredients:
For the fish:
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons paprika
1 teaspoon dried thyme
2 teaspoons ground cumin
2 teaspoons chili powder
1 teaspoon ground oregano
¼ teaspoon cayenne pepper (optional, for heat)
1 teaspoon coarse salt
2 tablespoons vegetable oil
For the Street Corn Style Salsa:
1 tablespoon vegetable oil
1½ cups corn kernels, fresh
½ red onion, diced
1 jalapeno, diced (de-seeded if you don’t like it spicy)
½ teaspoon chili powder
½ teaspoon salt
Zest and juice of ½ lime
2 tablespoons fresh cilantro, chopped
Optional: 2 ounces sharp cheddar, grated (about ½ cup)
Now for the Directions:
Make “Blackened” spice mixture by combining the garlic powder, onion powder, paprika, thyme, cumin, chili powder, ground oregano, cayenne pepper and salt in small bowl.
Pat the fish fillets dry with paper towel. Season evenly on both sides with the spice mix.
Heat your saute pan/ iron skillet on medium heat.
Add 2 tablespoons vegetable oil. When oil shimmers gently lay the fish fillets in the pan.
Cook for 3 to 4 minutes per side. Set aside and cover with foil.
Add 1 tablespoon vegetable oil to the same pan/skillet used to cook the fish and turn the heat to high. Add the corn and saute until the corn starts to blister, about 5 minutes.
Lower the heat to medium and add onion and jalapeno. Saute for 3 to 4 minutes, until onions get translucent and vegetables are aromatic.
Turn off the heat and add the chili powder, salt, lime zest and juice. Stir, taste, and adjust seasoning as desired.
Optional: Add chopped cilantro and the sharp cheddar cheese.
Top fish with the corn salsa and enjoy!
Optional: Serve in hard corn taco shells