Blackened Fish Tacos with Fresh Cherry Salsa

• The Mission: Dinner
• The Ingredient: Fresh Local Cherries
• The Theme: Light and Refreshing
• The Outcome: Blackened Fish Tacos, Cherry Salsa
• The Verdict: Pretty Darn Good

The Cherry Salsa

1 Cup Pitted Sweet Cherries, Chopped

1/2 Cup Red Onion, Diced

1 Heaping Tablespoon Cilantro, Chopped

1 Lime

Gather the ingredients.

 Chop.

Sprinkle lightly with a pinch of salt. Mix.

Cut lime in half. Squeeze the juice of half of the lime over your salsa.

Taste. If the cherries are extra sweet, use the juice from the other half of the lime to balance out the flavors.

Mission accomplished.

 

The Blackening Spice

3 Tablespoons Smoked Paprika

1 Teaspoon Kosher Salt

1 Teaspoon Black Pepper, freshly ground

1 Teaspoon White Pepper

1/2 Teaspoon Cayenne Pepper

1 Teaspoon Oregano

1 Teaspoon Thyme

1 Teaspoon Sugar

 

 

The Blackened Fish Taco

makes 6 tacos

 

1 lb Basa (about 3 filets) (or Catfish or Snapper)

3 Tablespoons Butter, melted

Blackening Spice (recipe above)

1 Recipe Cherry Salsa (above)

Fajita Size Tortillas (small)

Leaf Lettuce, chopped

 

Melt the butter.

Lightly brush the filets with the melted butter.

Sprinkle the blackening seasoning over the filets evenly. 

 

Repeat on the other side.

Preheat grill with a cast iron frying pan over medium high heat for 15 minutes.

Place filets in preheated pan, one or two at a time.

This should be done outdoors, on a grill. It creates a lot of smoke. Trust me on this.

Do not touch the filets for a couple minutes. Let the bottoms blacken. (2-3 minutes)

Flip and let the filets blacken on the opposite side. (another 2 minutes) 

This is what they should look like. 

Divide each filet in half, lengthwise, using one half per taco.

Warm your tortillas.

Place chopped lettuce in the middle of the tortilla.

Place the half of the blackened filet on top.

 Top with cherry salsa...

 and you now have a light, refreshing summer meal.

 Are you ready to take a bite?

Sorry, this one's all mine!

Mission accomplished: fresh, local ingredients with minimal effort and, oh my gosh...it's pretty darn good. Enjoy, my friends.

 

 

 

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