Anyone else have a teenager trying out new things? As I recently shared on social media (with the reminder note my daughter gave me … I wouldn’t really believe it until it was in writing, LOL), my 13-year-old daughter has decided she wants to try out being a vegetarian. She will still eat fish though, so technically a “pescatarian” it is!
This honestly came out of nowhere; she is my child who LOVES meat, but I understand this is a time in their lives to try and figure out who they are. Can anyone else relate?
Sooooo, while I am not drastically changing the way the rest of us eat, I am trying to accommodate her request. We already eat a mostly flexitarian diet (meat sometimes), so now on those nights when we do eat meat I just make sure the side items are hearty enough to be eaten on their own. And we’ve also gone from eating seafood roughly once a week to twice a week (or even more!). Thankfully, that’s something we can all still agree on.
So, I’m excited to share my latest seafood dinner creation that is super flavorful and hearty. My girls had a friend over the second time I made it, and even this self-professed picky eater (no sauces, no cheese, etc., etc.) scarfed down this fish and asked for seconds! It’s hard to beat that punch of flavor from blackened seasoning. And, thankfully, it’s not hard to make … enjoy!
Other Fish Recipes You Might Enjoy
- Moroccan Fish with Mango and Couscous
- Almond Encrusted Fish with (an easy) Beurre Blanc Sauce
- Easy Baked Fish
Blackened Fish Salad with a Creamy Avocado Dressing
For the fish
For the dressing
For the Salad & Assembly
- 2 1/2 cups corn kernels fresh, from 4 ears
- 1 tablespoon olive oil or avocado oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 2 heads crunchy lettuce such as Romaine or leaf lettuce, chopped
- 1 15-oz can black beans drained and rinsed
- 2 tomatoes or equivalent (diced)
- 1/3 cup red onion diced
- 1/2 cup crumbled queso fresco (cheese)
For the Fish
- Spread the blackened seasoning on a plate. Place fish in a shallow dish. Melt the butter and pour over top of the fish coating it on both sides. Remove and press fish into the spices until well coated. Set aside.
- Add the olive oil to a cast iron skillet over medium-high heat. Cook until the fish is charred on both sides and cooked all the way through (white and flaky), about 6 to 10 minutes, depending on the thickness of the fish.
For the dressing
- Blend together all ingredients until smooth using a blender or food processor.
For the salad & assembly
- Meanwhile, preheat oven to 425 degrees F. Place the corn kernels on a baking sheet and toss together with the oil, chili powder, cumin, and salt. Stir halfway through and bake until corn starts to turn golden brown, 15 to 16 minutes.
- Arrange the lettuce on a large platter and layer in rows: seasoned corn, black beans, tomatoes, red onion, and queso fresco. Lay the blackened fish on top and serve with the dressing.