This is the main content.
Blackened Fish with Tarragon Salsa
Recipes
Blackened Fish with Tarragon Salsa
4 servings
30 minutes total

Ingredients

  • ½ small red onion
  • 2 tablespoons fresh tarragon
  • 4 plum tomatoes
  • 5 tablespoons extra-virgin olive oil, divided
  • 4 (6 oz) firm fish fillets (such as snapper, cod or mahi-mahi; 1 ½ lb)
  • 2 tablespoons blackening seasoning
  • 1 can black beans (15–16 oz)
  • ½ teaspoon kosher salt
  • ½ teaspoon pepper

Steps

    1. Chop onion, tarragon, and tomatoes coarsely; place all in small bowl. Add 2 tablespoons oil and stir to combine.
    2. Preheat large sauté pan on medium-high 3–4 minutes. Coat fish with seasoning (wash hands). Place 1 tablespoon oil in pan, then add fish; cook 3–4 minutes on each side until centers of fillets flake easily and are 145°F.
    3. Drain and rinse beans. Combine beans, salt, pepper; and remaining 2 tablespoons oil in microwave-safe dish; microwave on HIGH 1–2 minutes, stirring halfway through cook time, until hot. Divide mixture among serving plates; top with fish and tarragon salsa. Serve.

Always check fish for bones.

Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.

Microwaves vary; adjust time as needed.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ¼ recipe serving: Calories 440, Total Fat 21g, Sat Fat 3g, Trans Fat 0g, Chol 80mg, Sodium 1190mg, Total Carb 13g, Fiber 4g, Total Sugar 2g, (Incl. 0g Added Sugars), Protein 49g, Vitamin D 0%, Calc 8%, Iron 6%, Potassium 25%