Blackened fish with salsa

05/05/2014

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Our good friend Sam had us over for dinner last week to eat some Amber Jack that he caught over the weekend. He paired it with a salsa that was divine. (And the roasted potatoes with bacon fat were über delicious, too.) The salsa goes super well with any white flaky fish.

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(Okay, this is neither the fish that was caught, nor is it an Amber Jack, but it IS a picture of the fisherman and cook. And single ladies, Sam is an eligible bachelor! Not only can he catch your dinner, he can cook it for you, too! Sam is an alligator hunter, DIYer, art lover, soccer player, and all around great guy. So, if you live in North Florida, and meet Gary and my SUPER STRINGENT qualifications for whom is good enough for Sam to date, you can message me below.)

Ingredients:

Fish:
1 lb Amber Jack (or white flaky fish)
1 t paprika
1 t chili powder
1/2 t garlic powder
S&P

Salsa:
3 garlic cloves, chopped
1 jalapeno, chopped
half of a tomato, chopped
half of a small red onion, chopped
1 lemon, juiced
2 T distilled white vinegar

Instructions:

First, season the fish. Set aside. Next, make the salsa. Mince the garlic and chop the jalapeno. Put both into a bowl. Squeeze the lemon on garlic and jalapeno, stir, and let sit for a while. Chop and add the onion and tomatoes. Set aside. Grill the fish on medium high, about 3 minutes each side, or until the fish is cooked through completely. Enjoy!

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