Blackened Fish Salad with a Creamy Avocado Dressing


Anybody else have a youngster attempting out new issues? As I not too long ago shared on social media (with the reminder note my daughter gave me … I wouldn’t actually consider it till it was in writing, LOL), my 13-year-old daughter has determined she desires to check out being a vegetarian. She’s going to nonetheless eat fish although, so technically a “pescatarian” it’s!

This actually got here out of nowhere; she is my youngster who LOVES meat, however I perceive it is a time of their lives to try to determine who they’re. Can anybody else relate?

Sooooo, whereas I’m not drastically altering the way in which the remainder of us eat, I’m attempting to accommodate her request. We already eat a principally flexitarian eating regimen (meat typically), so now on these nights once we do eat meat I simply be sure the aspect objects are hearty sufficient to be eaten on their very own. And we’ve additionally gone from consuming seafood roughly as soon as per week to twice per week (or much more!). Fortunately, that’s one thing we will all nonetheless agree on.

So, I’m excited to share my newest seafood dinner creation that’s tremendous flavorful and hearty. My women had a good friend over the second time I made it, and even this self-professed choosy eater (no sauces, no cheese, and many others., and many others.) scarfed down this fish and requested for seconds! It’s exhausting to beat that punch of taste from blackened seasoning. And, fortunately, it’s not exhausting to make … get pleasure from!

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Blackened Fish Salad with a Creamy Avocado Dressing

Here is a brilliant flavorful and hearty seafood dinner that’s good for anybody who’s pescatarian or who simply loves fish.


Blackened Fish Salad on 100 Days of Real Food


For the dressing

  • 1 ripe avocadopeeled and seeded
  • half cup recent cilantro leaves
  • half cup waterregulate if crucial for the suitable consistency
  • 1 lime juiced
  • 1 clove garliccrushed
  • 1/4 cup bitter cream
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt

For the Salad & Meeting

  • 2 half cups corn kernelsrecent, from Four ears
  • 1 tablespoon olive oil or avocado oil
  • 1 teaspoon chili powder
  • 1 teaspoon floor cumin
  • half teaspoon salt
  • 2 heads crunchy lettuceakin to Romaine or leaf lettuce, chopped
  • 1 15-oz.can black beansdrained and rinsed
  • 2 tomatoesor equal (diced)
  • 1/3 cup crimson oniondiced
  • half cup crumbled queso fresco(cheese)


For the Fish

  1. Unfold the blackened seasoning on a plate. Place fish in a shallow dish. Soften the butter and pour over high of the fish coating it on either side. Take away and press fish into the spices till effectively coated. Put aside.

  2. Add the olive oil to a cast iron skillet over medium-high warmth. Cook dinner till the fish is charred on either side and cooked throughout (white and flaky), about 6 to 10 minutes, relying on the thickness of the fish.

For the dressing

  1. Mix collectively all substances till clean utilizing a blender or food processor.

For the salad & meeting

  1. In the meantime, preheat oven to 425 levels F. Place the corn kernels on a baking sheet and toss along with the oil, chili powder, cumin, and salt. Stir midway by and bake till corn begins to show golden brown, 15 to 16 minutes.

  2. Prepare the lettuce on a big platter and layer in rows: seasoned corn, black beans, tomatoes, crimson onion, and queso fresco. Lay the blackened fish on high and serve with the dressing.

Recipe Notes

We advocate organic ingredients when possible.

Vitamin Details

Vitamin Details

Blackened Fish Salad with a Creamy Avocado Dressing

Quantity Per Serving

Energy 594 Energy from Fats 342

% Each day Worth*

Fats 38g58%

Saturated Fats 9g56%

Ldl cholesterol 74mg25%

Sodium 1563mg68%

Potassium 2021mg58%

Carbohydrates 40g13%

Fiber 13g54%

Sugar 13g14%

Protein 33g66%

Vitamin A 28850IU577%

Vitamin C 39mg47%

Calcium 239mg24%

Iron 5mg28%

* % Each day Values are based mostly on a 2000 calorie eating regimen.