2 Large fillets fresh, firm white fish (i.e. Tilapia, Swai, Mahi Mahi or Catfish)
2 tsp. Smoke paprika
2 tsp. Onion powder
2 tsp. Garlic powder
1 tsp. Salt
1/2 tsp. Cayenne pepper
1/2 tsp. Ground coriander seed
1/2 tsp. Ground cumin
1/2 tsp. Dry yellow mustard
1/2 tsp. Freshly ground black pepper
2 small bunches Rainbow chard
25-30 Brussels sprouts
2 tbsp. Olive oil
2 tbsp. Unsalted butter
½ c. Sweet yellow onion, finely
4 cloves garlic, finely
1/3 c. Sriracha (or other Asian-style hot sauce)
½ c. Yellow mustard
1 tbsp. Toasted sesame oil
1 tbsp. Lemon juice
Blacked seasoning is a quick, simple way to prepare fish that is perfectly cooked and bursting with flavor. It requires very little preparation and, if your fish fillets are relatively thin, only a few minutes to cook on the stovetop. The spicy vegetables accompanying this recipe was a bit of a happy accident – the product of opening the refrigerator and trying to figure out what the heck to do with the random assortment of stuff in there. You know those vegetables you felt compelled to buy at the farmer’s market because they were just so pretty? Turns out if you sauté them and toss them in a spicy mustard sauce they’re pretty delicious.
seasonal RECIPES for those who love to EAT
1. Rinse the chard leaves under cool running water to remove any loose dirt. Shake the leaves dry and transfer to a large cutting board.
2. Using a sharp chef’s knife, and working in batches, trim about 1/4 inch off of the bottom of the stems and discard.
3. Chop the remaining stems into 1/2 inch wide pieces, stopping when you reach the base of the leaves. Transfer the stem pieces to a small bowl.
4. Slice the leaf portion into 1/2 inch thick ribbons, working across the leaves. Transfer the leaves to a separate bowl. Repeat with the remaining chard.
5. Slice the Brussels sprouts in half from top to bottom.
6. In a large, wide pot or deep skillet with a lid, heat the olive oil and butter until butter is melted. Turn heat to medium-high and add the sliced Brussels sprouts. Sauté the sprouts until they begin to turn bright green, about 3 to 4 minutes, stirring often but gently.
7. Add the onion, garlic and the stems of the chard to the pot, stir gently and reduce the heat to medium-low. Cover the pot and let the vegetables cook for about 5 more minutes, stirring occasionally.
8. While the vegetables cook, remove the fish from any wrappings and pat dry with a clean paper towel.
9. In a small bowl, combine all of the spices until mixed well. Cut the fillets in half to make four pieces approximately the same size.
10. Remove the lid from the vegetables and stir in the leaves of the chard. Mix well and cook uncovered for another 4-5 minutes, or until leaves are wilted. Stir frequently but gently.
11. In a small mixing bowl, whisk together the hot sauce, mustard, sesame oil and lemon juice. Remove the vegetables from the heat, add the dressing and toss to coat evenly. Cover to keep warm.
12. Using your fingers, gently rub the spice mixture onto both sides of the fish fillets. In a large skillet, heat about 2 tablespoons of olive oil over high heat.
13. When the oil is shimmering, add the fish and cook for about 3 to 4 minutes without moving, until slightly blackened. Flip the fish and repeat on the other side.
14. Arrange a bed of the vegetables on 4 plates or wide bowls. Top each dish with a piece of fish and serve
Prep. Time: 15 minutes
Cook Time: 20 minutes
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