Blackened Fish Tacos with Pineapple Salsa


San Diegans love their Mexican food.  Before I moved here I never put jalapeno in anything, I didn't even know what hot sauce was.  Now, I can't live without it, we buy Tapatio by the gallon.  Well not quite, but the bottle is pretty big.  We got some gorgeous butter lettuce in our CSA basket last week, paired with the sale price of wild cod at Sprouts, you get tacos! Choosing fish can be intimidating, here are 2 tests fish should pass before you buy; 1.  It should smell like the ocean, it should not smell like "fish".  Fishy smell = bad fish.  2.  It should have no "gaping".  Gaping is when the flakes have separated and the flesh looks dry and coarse.  Flesh should be springy and moist looking.  Don't be afraid to ask your fishmonger to smell whatever you want to buy.  They frown upon touching everything, but you could give it a shot.  Use these two rules and choose whatever fish looks and smells the best that day.  
Another thing to take into consideration when buying fish is sustainability.  I won't go into the whole deal, I know quite a bit about this due to a former job, I will however give you the resources.  Monterey Bay Aquarium's Seafood Watch is the authority on good seafood choices, here is their list, by region, of the best choices.  If you want seafood to eat for the rest of your life, buying off this list is a good idea.  That's my speech on social responsibility.
I used a Serrano pepper in the pineapple salsa, and believe it or not it cost 1 penny.  Literally, the Sprouts receipt says .01 lb @ $0.97/lb = $0.01.  Serrano's are hot, you can use a jalapeno if you want it milder or leave it out completely.  Total for this meal? An unbelievable, $8.99!!  It was a great week for sales.

Blackened Cod
1 lb Wild Alaskan Cod fillet ($6.99)
1 Tbls Paprika
1 tsp Garlic powder
1/2 tsp Cayenne pepper
1/2 tsp Cumin
1/2 tsp Thyme
1/2 tsp Oregano
1 Tbls Coconut oil
1 Avocado, diced (for topping) ($0.49)

Mix spices in a bowl, set aside.  Check your fish for bones, then pat dry with a paper towel.  Sprinkle both sides of the fish liberally with the spice mixture.  Gently press it into the flesh of the fish. 
Melt coconut oil in cast iron skillet (or other large skillet) over medium-high heat.  You want the pan nice and hot before putting in your fish.  Gently place your fish in the skillet, do not move it.  Cook for 3-4 minutes.  Flip and cook for 2 minutes more, until firm to the touch.  

Pineapple Salsa

2 c Pineapple (about 1/2 a pineapple), diced ($1.00!)
1 Serrano chili, minced ($0.01 - yahoo!)
2/3 c Red onion, diced ($0.25)
2 Roma tomatoes, diced ($0.25)
1/4 c Cilantro, chopped
Zest and juice of 1 lime
Salt and Pepper

Combine all ingredients, let chill before serving.  

Now time to assemble your tacos!  I put diced avocado on top of ours. I did not include it in the salsa because they don't keep well, and there was leftovers of the salsa (which was great on eggs!).








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