Blackened Fish with Avocado Sauce (Print Version)
# Ingredients:
→ Blackened Fish
01 -
2 tablespoons Cajun seasoning
02 -
1 tablespoon packed brown sugar
03 -
¾ teaspoon salt
04 -
1 ¼ pounds cod or other white fish, cut into 5 pieces
05 -
2 tablespoons salted butter
→ Avocado Sauce
06 -
1 large avocado, peeled and pitted
07 -
⅓ cup Mexican crema or sour cream
08 -
⅓ cup packed finely chopped cilantro
09 -
2 tablespoons lime juice (from 1-2 limes)
10 -
½ teaspoon salt
→ For Serving
11 -
8 corn tortillas
12 -
2 cups thinly sliced red cabbage
13 -
Radishes, thinly sliced (optional)
14 -
Jalapeños, thinly sliced (optional)
15 -
Fresh cilantro, chopped
16 -
¼ cup crumbled queso fresco
# Instructions:
01 -
Mix together the Cajun seasoning, brown sugar, and salt in a small bowl. Sprinkle the seasoning over both sides of the fish pieces and pat to adhere. Heat a large cast-iron skillet over medium heat, add butter, and allow it to bubble. Add the fish to the skillet, cooking for 3-4 minutes per side. If fish pieces are thicker than 1 inch, sear the ends to ensure thorough cooking.
02 -
Combine avocado, crema or sour cream, cilantro, lime juice, and salt in a small food processor or blender. Process until completely smooth and thoroughly combined.
03 -
Toast corn tortillas carefully over an open gas flame or lightly fry them in avocado oil or butter in a large skillet over medium heat, cooking 1 minute per side.
04 -
Layer blackened fish on toasted corn tortillas. Top with avocado sauce, shredded cabbage, radishes, jalapeños, fresh cilantro, and crumbled queso fresco as desired.
# Notes:
01 -
Use Cajun seasoning with low sodium for better balance.
02 -
A cast-iron skillet is recommended to achieve a crusty char on the fish.
03 -
The cooked fish can be stored in an airtight container for up to 2-3 days. Avoid freezing as texture changes upon thawing.
04 -
Avocado sauce is best used fresh but can be stored for up to 2-3 days with plastic wrap pressed to its surface to prevent browning.