Description
This spicy fish blends well with the cool, sweet balsamic vinegar strawberry salsa. A quick and easy lunch or dinner meal in under 30 minutes.
Ingredients
- FOR THE STRAWBERRY SALSA:
- 1 cup Finely Diced Fresh Strawberries
- 1 Tablespoon Very Finely Diced Celery, Including Some Diced Celery Leaves
- 3 Tablespoons Finely Diced Fresh Basil
- 3 Tablespoons Balsamic Vinegar
- 1 Tablespoon Honey
- FOR THE FISH:
- ½ teaspoons Smoked Paprika
- ½ teaspoons Cayenne
- ½ teaspoons Ground Sea Salt
- ½ teaspoons Freshly Ground Peppercorns
- 2 whole (about 1/2 Lb. Size) Fish Fillets, Such As Tilapia, Catfish, Salmon, Halibut, Or Red Snapper
- 1 Tablespoon Grape Seed Oil
- 2 teaspoons Freshly Squeezed Lemon Juice
- 4 teaspoons Butter
Preparation
For the strawberry salsa, combine strawberries with celery, basil, balsamic vinegar and honey and allow flavors to blend while preparing fish.
Blend paprika, cayenne, salt, and pepper together well and spread evenly onto a plate.
Cut fillets into halves and cover all sides of each half well with seasonings on plate. Place each half into very hot oil on high heat. Sear each side of the fillets until blackened and cooked through. The time depends on the thickness and coldness of the fish, usually 2–3 minutes for each side.
Sprinkle fish with lemon juice while still in the hot pan. Just before removing from hot pan, place a teaspoon of butter on each piece of fish, until it melts.
Plate the fish and allow it to sit for a couple of minutes before adding the strawberry salsa on top.
