Let’s talk fish! In my most recent lunch/dinner recipe post (you can find it here, it’s about making sushi at home!) I talked about cooking fish. People are often put off by the idea of cooking fish, however, I actually love it! Fish is one of my favorite proteins to eat, let alone cook! In this recipe, I’m giving you guys a naturally gluten free and delicious way to make blackened tilapia with the most AMAZING pineapple and avocado salsa you have EVER tried.
The Spice Rub
Blackened fish: we’ve all heard of it, we’ve all eaten it, we all know it’s a southern staple. HOWEVER, did you know that “blackened” is actually in reference to the seasoning and not the way the fish is cooked! So, I created my own “blackened” seasoning. It’s made from simple spices and ingredients you probably have in your kitchen, and it’s a dry rub, so it’s extra easy to apply to the fresh fish.
The spice rub ingredients –
The dry rub is made out of a few staple ingredients, and the rest of the spices can be altered in terms of amount OR can be omitted.
The spice rub starts with equal parts brown sugar and smoked paprika. For about 2 pounds of fish, you’re going to want to use about a tablespoon of each.
Other than that, the spices are: oregano, granulated garlic, cayenne pepper, and cajun seasoning. Generally, the proportions of these can be altered, but I believe this is the best option!
Instructions
First, you want to mix the paprika and brown sugar together. Make sure all of the brown sugar is broken up, otherwise, you’ll get bites of pure sugar in your fish! Not the most delicious thing in a savory meal.
Then, add the rest of the ingredients, including salt and pepper, and mix with a fork until combined.
The pineapple salsa
This is seriously the most amazing pineapple salsa you will EVER make.
The ingredients
The best thing about this salsa is how fresh it is. All of the ingredients are fresh, healthy, and oh so delicious.
The ingredients are: pineapple, avocado, red bell pepper, scallions or red onions, lime juice and zest, and jalapenos.
The prepare the ingredients, cut them to the size of your liking! I do recommend, however, keeping the avocado in bigger chunks than the rest of the items, that way it doesn’t get all mushy and break apart.
The instructions –
To make the salsa, after chopping your ingredients, zest and juice one lime.
To a large bowl, add all of the ingredients except the avocado and mix, then once that is evenly combined, add the avocado and gently stir until incorporated.
Add salt, to taste.
Cooking the fish –
Rub the tilapia with a very small amount of olive oil, then evenly coat the pieces with spice rub. You should use all of the spice rub on the 2 lbs of fish.
I used my grill to cook the tilapia, partially because we are in the middle of remodeling our kitchen, and partially because it’s summer, and grilling just seems like the thing to do.
So I cooked the fish on a piece of tinfoil on the grill on medium heat for about 8 minutes. Time can vary depending on the actual piece of fish. Thick pieces can take around 10, and small pieces may take only 6-7.
Then, plate your dish. I like to have this meal with basmati or jasmine rice, because it’s a catalyst for whatever you eat it with. If you’re trying to cut back on carbs, this would also be delicious over a bed of romaine or arugula!
Blackened Tilapia with Pineapple Salsa
Ingredients
The Pineapple Salsa
- 1 1/2 cup chopped pineapple
- 1 large avocado, cubed
- 1/2 red bell pepper chopped
- 1 small jalapeno, chopped
- 2 scallions chopped
- zest and juice of 1 lime
- 1/2 tsp salt
The Tilapia
- 2 lbs tilapia
- 1 tbsp paprika
- 1 tbsp brown sugar
- 1 tsp salt
- 1/4 tsp pepper
- 2 tsp oregano, dried
- 1/4 tsp granulated garlic
- 1/4 tsp cayenne pepper
- 1/2 tsp cajun seasoning
- olive oil
Instructions
- Make the spice rub: add the paprika and brown sugar to a small mixing bowl and mix with a fork until all the brown sugar is broken up. Add the rest of the spices and mix until combined.
- Rub each piece of tilapia with a tiny amount of olive oil, and then a generous amount of the dry rub we made earlier.
- When each piece of fish is evenly coated in spices (all of the dry rub should have been used), place the tilapia on a piece of oiled tinfoil on the grill and cook for around 8 minutes on medium heat. Timing will vary depending on the thickness of the fish, however, 8 minutes should be the average.
- While the fish is cooking, make the salsa.
- To a large mixing bowl, add all of the salsa ingredients but the avocado. Mix until evenly combined. Once that is mixed, add the avocado and gently stir until incorporated.
- Remove fish from the grill and plate. I served my fish and salsa on top of a bed of jasmine rice, however, it could also be served on a bed of romaine, spinach, or arugula.
- Top the fish with the pineapple salsa, and serve. Enjoy!