Pan Fried Blackened Flounder

Ingredients

• 4 large flounder filets (or any other whitefish (about 6 ounces per fillet))
• 2 tablespoons olive oil
• 1 1/2 tablespoons cumin
• 1 1/2 tablespoons chili powder
• 1/2 tablespoon paprika
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• 1/2 teaspoon oregano
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1 pineapple
• 1 bunch cilantro
• 1/2 cup diced tomatoes (freshly diced plum tomatoes are best)
• 2 avocados
• 1 tablespoon lime juice (1 lime)
• salt and black pepper (to taste)
• 1/2 cup coconut milk
• 1 teaspoon lime juice
• 1/4 teaspoon chili powder
• 1/4 teaspoon sea salt
• 1/4 teaspoon black pepper

Instructions

1. 1

   Stir 1½ tablespoons cumin, 1½ tablespoons chili powder, ½ tablespoon paprika, 2 teaspoons onion powder, 2 teaspoons garlic powder, ½ teaspoon oregano, ½ teaspoon sea salt, and ¼ teaspoon black pepper together in a small bowl. Set aside.

2. 2

   Make the salsa: Peel, core, and dice 1 pineapple and roughly chop 1 bunch cilantro. Add ½ cup diced tomatoes, then pit and dice 2 avocados. Mix all the ingredients together with 1 tablespoon lime juice in a large bowl and season with salt and black pepper to taste. Set aside.

3. 3

   Use paper towels to pat dry 4 large flounder filets. Optional: Cut each fillet in half. Drizzle the fish with 2 tablespoons olive oil, then sprinkle blackening seasoning on all sides. Apply a nice coating by using your hands to rub the seasoning into the fish. Pan fry in a large skillet over medium-high heat for 2-3 minutes per side, until fish is opaque and flakes easily with a fork.

4. 4

   Make the chili lime drizzle by whisking together ½ cup coconut milk, 1 teaspoon lime juice, ¼ teaspoon chili powder, ¼ teaspoon sea salt, and ¼ teaspoon black pepper in a small bowl.

5. 5

   Plate each blackened flounder filet and top with pineapple salsa and a drizzle of chili lime sauce. Garnish with a slice of lime and a few extra cilantro leaves.