This is a great summer dish for the back patio. With just the right amount of kick and freshness, you’ll devour this blackened haddock. If you prefer something a little less spicy, try adding a little bit of avocado to the pico, and soften the flavour. Not a fan of Haddock? This spice makes an excellent addition to pork and poultry, and even to other fish. If you’ve had it once, you’ll want to try it on everything. We love to bring it to summer BBQs and cook-outs.
You will Need
For the Pico de Gallo:
½ Red Bell Pepper
½ Yellow Bell Pepper
¼ Red Onion
¼ Cup, Chopped Cilantro
½ teaspoon Salt
½ teaspoon Ground Black Pepper
¼ Cup Lime Juice
- Remove seeds from tomatoes and dice them small along with the bell peppers, jalapeno and red onion.
- Combine ingredients in a bowl with lime juice, season to taste with salt and pepper and reserve in the refrigerator for at least 20 mins
For the Blackening Spice
2 Tablespoons Black Pepper
2 Tablespoons Onion Powder
1 Tablespoon Cajun Spice
1 Tablespoon Cumin
3 Tablespoons Paprika
- Combine ingredients in a bowl and mix well
4 Portions of Haddock
2 Tablespoons, Canola Oil/Olive Oil
- Dry off salmon portions with paper towel and coat one side with about half a teaspoon of blackening spice.
- Place a frying pan over high heat with canola oil and heat until the oil begins to smoke. Then carefully lay the salmon into the pan spiced side down. Be careful not to over crowd your pan or the spices will not blacken.
- Once spices have started to blacken, flip the fish and reduce heat to low. Continue cooking until fish begins to flake apart.
Need a desert? Try some of our other recipes!