Hadassah

Blackened Fish with Strawberry Kiwi Salsa

Ingredients
Makes 4 Servings

For the Blackened Fish:
  • 4-4 oz fillet fish (4 ounces each; flaky white fish like tilapia, flounder or sole, or red fish work well – look for something you like that’s on sale)
  • 2 Tbsp chili powder
  • 2 tsp garlic powder
  • 2 tsp cumin
  • 2 tsp paprika
  • 1/2 tsp salt
For the Strawberry Kiwi Salsa:
  • 1 1/2 cup diced strawberries (about ½ pound) (you can substitute cantaloupe melon or mango based on what is in season or on sale)
  • 1 medium peeled, diced kiwi
  • 1/2 medium peeled, diced cucumber
  • 2 Tbsp chopped, fresh cilantro
  • 2 tsp lemon juice
  • 1/4 cup thinly sliced red onion (optional)
  • 1/4 medium seeded, minced jalapeño (optional)

Nutrients

Calories: 155
Total Fat: 2.5 g
Saturated Fat: 0.5 g
Trans Fat: 0.0 g
Polyunsaturated Fat: 0.5 g
Monounsaturated Fat: 0.5 g
Cholesterol: 57 mg
Sodium: 355 mg
Total Carbohydrates: 10 g
Dietary Fiber: 3 g
Sugars: 5 g
Protein: 24 g

Recipe

For the Blackened Fish:
  • In a small bowl, mix dry ingredients (chili powder, garlic powder, cumin, paprika and salt)
  • Generously coat fish with seasoning mixture on one side.
  • Spray frying pan or skillet with cooking spray, heat over high heat. Place fish in pan, seasoning side down and cook for 3 minutes. While cooking generously coat the other side with seasoning mixture. Flip fish and cook for 3 minutes longer.
For the Strawberry Kiwi Salsa:
  • Place all ingredients in a medium bowl and toss. Keep chilled until serving. Serve salsa over fish.

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Copyright © 2018 American Heart Association

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