Lemon Ginger Salsa with Blackened Fish
Blackened grouper or snapper is a favorite meal at my house. For the blackening seasoning, I like to make my own spice blends so I can tailor the flavors to the palate of my family. The spice blend listed below is versatile and can be used on multiple types of seafood or proteins.
Lately I have been pairing the savory blackening flavor with the bight, acid punch of a lemon salsa. The ginger, lemons and peppers come together for a sweet, spicy complement to the blackened fish.
Lemon Ginger Salsa
Author: Erica Leazenby, MD
Time: 30 minutes
Makes: Approximately 1 cup
Ingredients:
2 large lemons, peeled and sectioned (supremed)
1.5 Tablespoons grated ginger
1 Tablespoon honey
2 Tablespoons chopped cilantro
1 jalapeño, deveined and finely diced
2 Tablespoons thinly sliced green onions, whites and greens
4 Tablespoons extra virgin olive oil
Pinch of salt
Directions:
Mix all ingredients together and chill until served.
Blackening seasoning:
Adapted from: Taste of the South
Makes 1/4 cup seasoning
Ingredients:
2 Tablespoons smoked paprika
1 Tablespoons dried thyme
1 teaspoon onion powder
3/4 teaspoons kosher salt
3/4 teaspoons garlic powder
1/2 teaspoon ground black pepper
1⁄4 teaspoon dry mustard
1⁄4 teaspoon ground red pepper
Directions:
Mix all ingredients in a small airtight jar. Season liberally on white fish or poultry.