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
Make and share this Blackened Salsa recipe from Food.com.
Provided by A.M. Collins
Categories Sauces
Time 30m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- On a grill or dry pan put on the tomatoes, jalapenos, tomatillios and onions.
- Keep turning until all sides are blackened.
- Chop off the ends of the garlic, wrap in foil and bake in oven at 350 until soft or put on grill until soft.
- Remove tomatoes, jalapenos, onions and tomatillos when black and let cool.
- Remove garlic when soft.
- In a food processor combine tomatoes (make sure stems of tomatoes and jalapenos are removed) jalapenos, onions and tomatillos.
- Squeeze the roasted garlic into the processor.
- Puree until smooth.
- add salt, chiplote peppers and cumin.
- Puree again.
- Serve cold.
Nutrition Facts : Calories 28.5, Fat 0.4, SaturatedFat 0.1, Sodium 272.4, Carbohydrate 6.1, Fiber 1.6, Sugar 3.4, Protein 1.1
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- 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.
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- 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.
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