This recipe works for all types of whitefish, just change the cooking time accordingly.
Pico de Gallo:
2 medium ripe tomatoes, cored and sliced
1/2 small white onion, peeled and minced
1/2 medium jalapeno, seeded and minced, optional
1/2 cup fresh cilantro, chopped
Zest and juice of 2 medium limes
1/2 teaspoon kosher or sea salt
1 pound white fish fillets, skins removed Available in Our Seafood Subscription Box
2 teaspoons oil
2 teaspoons blackened seasoning*
1/2 cup plain Greek yogurt or sour cream
Juice from 1/2 medium lime
8 corn tortillas, toasted
1 medium avocado, peeled, pitted, and sliced
MAKE PICO DE GALLO
In a medium glass bowl, stir together the pico de gallo ingredients. Cover and refrigerate.
Heat a large non-stick skillet or grill to medium heat. Brush the fish fillets with oil, coat with blackened seasoning.
Cook in skillet or on a grill 2-3 minute per side, until fish flakes easily with a fork.
In a small bowl, stir together the yogurt and lime juice.
Serve fish on toasted corn tortillas with slices of avocado, pico de gallo and a drizzle of lime yogurt.
*Julie’s note: Many pre-made blackened seasonings have added salt. To make Julie’s version, stir together 1 tablespoon smoked paprika, ½ tablespoon onion powder, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, ½ teaspoon ground black pepper, and ¼ teaspoon cayenne pepper. Add salt as desired or salt the fish prior to cooking.