BLACKENED CHICKEN WITH FRUIT SALSA
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 14
Steps:
- In a medium bowl, whisk together the vinegar, lemon juice, sugar, and sambal. Add the raspberries, pineapple, strawberries, kiwi, red onion, cilantro and mint and toss to combine. Cover and refrigerate for 20 to 30 minutes, ensuring flavors are well blended.
- Rinse the chicken breasts, pat dry with a paper towels, then generously coat with the blackening seasoning. In a large heavy-bottom pan, over medium-high heat, add the grapeseed oil and allow the oil to heat. Carefully add the chicken, cover and cook for 4 minutes, then reduce the heat to medium-low, and turn the chicken over. Repeat the cooking process until the chicken has reached an internal temperature of 160 degrees F on an instant-read thermometer, normally taking 13 to 15 minutes. Remove the chicken from the pan to a serving platter to allow it to rest and finish cooking. When the temperature reaches 165 degrees F serve with the fruit salsa.
Nutrition Facts : Calories 297 calorie, Fat 8 grams, SaturatedFat 1 grams, Cholesterol 127 milligrams, Sodium 279 milligrams, Carbohydrate 12 grams, Fiber 4 grams, Protein 43 grams, Sugar 6 grams
BLACKENED COD WITH MANGO SALSA
Make and share this Blackened Cod With Mango Salsa recipe from Food.com.
Provided by lolablitz
Categories Healthy
Time 35m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Mix 1 tablespoon chili powder, 1 teaspoon paprika, 1/2 teaspoon cumin, 1 teaspoon garlic powder, 1 teaspoon kosher salt, 1 teaspoon brown sugar and 1 tablespoon vegetable oil in a small bowl and stir to combine a paste.
- Preheat oven to 400F degrees.
- To prepare the fish, start by wiping the flesh with a dry paper towel to remove any excess moisture.
- Rub the blackening paste on one side of the fish.
- Pour a small amount of vegetable oil into a large saute pan and heat over medium-high heat. When pan is nice and hot, carefully place fish into preheated pan. Sear on both sides for 2-3 minutes each side. Remove fish from pan and place onto a cookie sheet lined with tinfoil. Place pan into preheated oven and bake for 10-15 minutes or until cod is cooked through.
- Remove pan from oven and place fish on top of steamed rice or whatever you're serving. Top fish with salsa, a lime wedge and extra cilantro.
- For Mango salsa, mix 1 mango, red onion, diced red bell pepper, 1/2 jalapeno, and juice of 1 lime, 3 tablespoons fresh cilantro, and salt to taste. Can be made a few hours ahead. Taste just before serving and adjust seasoning as needed.
BLACKENED SALMON WITH PINEAPPLE SALSA
Tame spicy baked salmon with a sweet pineapple-bell pepper salsa. Want to ramp up the heat even more? Leave the seeds in the jalapeño.
Provided by Katrina Scott
Categories HarperCollins HarperCollins Dinner Salmon Fish Seafood Spice Pineapple Bell Pepper Jalapeño Salsa Quick and Healthy Healthy Bake Quick & Easy
Number Of Ingredients 15
Steps:
- Preheat the oven to 375°F.
- In a bowl, combine the blackening seasoning: the paprika, garlic granules, thyme, cayenne, and black pepper. Rub the seasoning onto all sides of the salmon.
- Coat a baking sheet with the coconut oil spray, then place the seasoned salmon on the sheet and bake it for 25 to 30 minutes, or until the salmon is firm but not dry.
- While the salmon is baking, prepare the salsa. Combine all the salsa ingredients in a bowl and let the flavors meld at room temperature until the salmon is ready. Top the cooked salmon with half the salsa, and reserve the other half in the fridge.
BLACKENED SALSA I
Here begins my quest for a fire roasted salsa to can using home grown tomatoes. From The Washington Post who based it on a recipe from SpiceLines.com. The article suggests this spicy, smoky, black-flecked salsa tastes like the much-loved version at La Fogata restaurant in San Antonio. The article states the recipe doubles easily & can be refrigerated in an airtight container for up to a week. As the recipe has no oil, I plan to work it using different peppers (serrano, fish, habanero, Jamaican hot chocolate, congo trinidad) & can the tastiest. Anticipate this will be tried on the grill with some nice Rio Grande & San Marzano maters to chunk up the lil cherries as well - especially if I have leftover heat from using the fire for another purpose. Anticipate adding green (cilantro, green pepper, green onion) at the time of serving as these don't process so well.
Provided by Busters friend
Categories Vegetable
Time 20m
Yield 3/4 cups
Number Of Ingredients 7
Steps:
- Position the top oven rack 4 to 5 inches from the broiler element; preheat the broiler.
- Combine the jalapeno pepper, shallots, garlic and cherry tomatoes in a large cast-iron skillet or a roasting pan; place in the oven to broil for 10 to 15 minutes, shaking the pan occasionally, until the vegetables are blackened all over.
- Remove from the oven and reserve the garlic; transfer the remaining vegetables to the bowl of a food processor and let cool slightly.
- When the garlic is cool enough to handle, discard the papery skins; add the garlic to the food processor, then add the sherry vinegar, salt and water. Pulse or process briefly until the mixture is pureed but still a little chunky. Taste and adjust salt as necessary; thin with water as needed. Serve immediately or refrigerate for up to 1 week.
Nutrition Facts : Calories 103.6, Fat 0.7, SaturatedFat 0.1, Sodium 1570.7, Carbohydrate 23.1, Fiber 3.2, Sugar 6, Protein 4.3
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BLACKENED SALSA - KITCHEN KONFIDENCE
From kitchenkonfidence.com
5/5 (3)Estimated Reading Time 3 minsServings 1
- Place hatch chiles, shallots, garlic, and cherry tomatoes on a rimmed baking sheet. Set the baking sheet under the broiler and cook until everything is nicely blackened all over. Take the pan out occasionally and flip the vegetables to ensure even blackening. This process took me almost 20 minutes.
- Take the pan from the broiler and set aside the hatch chiles and garlic. Place remaining vegetables in a food processor and let cool. Once the chiles and garlic are cool enough to handle, remove the stems from the chiles and slice open. Scrape out seeds and set them aside. Place the chiles in the food processor. Peel the skins from the garlic. Discard skins and place garlic in with the rest of the vegetables.
- Once cooled, pulse the vegetables a few times, then add sherry vinegar, lime juice, kosher salt and water. Continue pulsing until everything is well combined. The mixture should be chunky.
BLACKENED TOMATO SALSA - BETTER HOMES & GARDENS
From bhg.com
Servings 12Calories 45 per servingTotal Time 23 mins
- Preheat broiler. Arrange tomatoes on a rimmed baking sheet. Broil 3 to 4 inches from the heat 8 to 10 minutes or until skins are lightly charred, turning once. Add oil and garlic; toss to coat. Broil about 5 minutes more or until garlic is soft and tomato skins are blackened. Cool in pan on a wire rack.
- In a food processor or blender combine tomatoes, garlic, and any juices in pan. Add onions, chipotles, adobo sauce, and vinegar. Cover and process or blend until nearly smooth. Season to taste with salt.
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