Go Back Email Link
–+ servings
Blackened Fish Salad on 100 Days of Real Food
Print

Blackened Fish Salad with a Creamy Avocado Dressing

Here's a super flavorful and hearty seafood dinner that is perfect for anyone who is pescatarian or who just loves fish. This Blackened Fish Salad is topped with a tasty Creamy Avocado Dressing that you'll love.
CourseDinner
CuisineAmerican
DietEgg Free, Gluten Free, Peanut/Tree Nut-Free
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4
Author Lisa Leake

Equipment

Ingredients

For the fish

For the dressing

  • 1 ripe avocado peeled and seeded
  • ½ cup fresh cilantro leaves
  • ½ cup water adjust if necessary for the right consistency
  • 1 lime juiced
  • 1 clove garlic crushed
  • ¼ cup sour cream
  • 2 tablespoons olive oil
  • ¼ teaspoon salt

For the Salad & Assembly

  • 2 ½ cups corn kernels fresh, from 4 ears
  • 1 tablespoon olive oil or avocado oil
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • ½ 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)
  • ⅓ cup red onion diced
  • ½ cup crumbled queso fresco (cheese)

Instructions

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.

Notes

We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Blackened Fish Salad with a Creamy Avocado Dressing
Amount Per Serving
Calories 594 Calories from Fat 342
% Daily Value*
Fat 38g58%
Saturated Fat 9g56%
Cholesterol 74mg25%
Sodium 1563mg68%
Potassium 2021mg58%
Carbohydrates 40g13%
Fiber 13g54%
Sugar 13g14%
Protein 33g66%
Vitamin A 28850IU577%
Vitamin C 39mg47%
Calcium 239mg24%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.