Fish and Seafood

Blackened Snapper with Pineapple Salsa

Kevin and I are not fish lovers.  Period.  Sure, we know its healthy, but I have to admit to we both feel less than excited anytime fish is on our dinner menu; unless, of course, it is battered and deep fried and served with chips and copious amounts of tartar sauce.

Alas, that is not the healthiest way to get our Omega-3’s so I look for healthier yet tasty ways to prepare it.

This dish is one that we both actually liked, and look forward to eating again.  I followed the original recipe , from Canadian Living, exactly as written the first time, except that I subbed Alubia for Black beans.  With the beans, the salsa was too creamy for our tastes so I made some changes which we thought improved the texture and flavour of the dish.

I serve this with plain white rice and a mixed green salad to round out the meal.

Blackened Snapper with Pineapple Salsa

The Salsa

1 1/2 cups pineapple, diced

1/2 small red onion, diced

1/2 cup cilantro, leaves & tender stems, finely chopped

1 Tablespoon lime juice

1 Tablespoon canola oil

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

The Fish

1 1/2 teaspoons smoked paprika

1 teaspoon garlic powder

1 teaspoon dried oregano, crushed

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

4 Red Snapper fillets, about 4 ounces (110 grams) each, about 3/4″ thick

2 Tablespoons Canola oil for frying

Lime wedges for serving

Make the Salsa:  Toss all ingredients in large bowl to combine well.   Set aside.

Now, for the Fish:  Pat fillets dry with paper towel and place on work surface.  Stir together first 5 ingredients.  Rub fish all over with seasoning.   Cook fish in 2 batches – heat half the oil over medium high heat, add 2 fillets and cook, turning once until fish is “blackened” and flakes easily in the center.  About 5 minutes, depending on thickness of your fish.  Transfer to plate, tent with foil to keep warm and repeat with remaining fish.

To serve, place fillets on plates and top with pineapple salsa, add a lime wedge on the side.    Add the rice and salad and you have a complete plate.







Fish and Seafood · Main Courses

South Indian Fish Curry

Full of flavour yet mild enough for those of you who are not lovers of spicy food.

The good folks at LCBO where this recipe came from suggest a cold Riesling or Sauvignon Blanc to compliment the flavours in this dish.

South Indian Fish Curry

South Indian Fish Curry

Spice Mix

2 Tablespoons coriander seeds

1 Tablespoon cumin seeds

1 teaspoon black peppercorns

1 teaspoon mustard seeds

2 whole star anise

1  teaspoon ground tumeric

1 teaspoon mild curry powder

4 – 5 Tablespoons water

The Fish

2 Tablespoons oil

1 large onion, diced


3 cloves garlic, smashed and finely minced

2 teaspoons grated ginger – from about 1″ fresh ginger root

1/2 cup crushed tomatoes

1/2 cup coconut milk (unsweetened)

1 lb Mahi- Mahi, Red Snapper or other firm white fish cut into bite size pieces


Cilantro leaves

lime zest

In spice grinder, mix coriander, cumin, peppercorns, mustard seeds and star anise and blend until finely ground.   Transfer to bowl and stir in tumeric and curry powder.  Add the water to make a paste & set aside.

Heat oil in large frying pan over medium heat.  Add onions and a pinch of salt.  cook until onions are soft and just beginning to turn brown. Add garlic and ginger and cook, stirring, 1 minute.   Reduce heat to low, scrape onions to side of pan and  spice paste to the spot you have cleared.   Cook spice paste, stirring constantly, until most of the water has evaporated – about 5 minutes.

Stir in tomatoes and coconut, increase heat to medium high and bring to boil.  Reduce heat to med low and cook until sauce is slightly thickened – about 10 minutes.

Season fish with salt and add to pan, gently stirring to coat with the sauce.  Cover skillet and cook 4 – 5 minutes, just until fish is cooked through.

Garnish with cilantro sprigs and lime zest and serve with plenty of rice and Na’an bread to soak up the sauce.