Blackened Flounder with Pineapple Salsa

Blackened flounder, plated on a small gray dish and served with cauliflower rice, pineapple salsa, and chili-lime drizzle.

Blackened Flounder with Pineapple Salsa

Lightly spicy, with a crispy crust, blackened flounder is a simple but super flavorful fish dinner. It's easy to pan sear and cooks up in just a few minutes for a delicious weeknight meal.

Prep Time30

Cook Time20

Total Time50

Servings: people

Calories: 547kcal

Author: Laura Miner

Ingredients

4 large flounder filets or any other whitefish (about 6 ounces per fillet)
2 tablespoons olive oil

Blackened Seasoning

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
¼ teaspoon black pepper

Pineapple Salsa

1 pineapple
1 bunch cilantro
½ cup diced tomatoes
2 avocados
1 tablespoon lime juice 1 lime
salt and black pepper to taste

Chili-Lime Drizzle

½ cup coconut milk
1 teaspoon lime juice
¼ teaspoon chili powder
¼ teaspoon sea salt
¼ teaspoon black pepper

Instructions

Stir all the blackening seasonings (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, & ¼ teaspoon black pepper) together in a small bowl. Set aside.
Make the salsa: Dice the 1 pineapple and roughly chop the 1 bunch cilantro. Quarter the ½ cup diced tomatoes and 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.
Pat the 4 large flounder filets dry with paper towels. Optional: Cut each fillet in half.
Drizzle the fish with 2 tablespoons olive oil, then sprinkle all sides with blackening seasoning. Rub the seasoning into the fish to fully coat it on all sides.
Pan fry in a large skillet over medium high heat for about 2 minutes per side.
Make the chili lime drizzle by stirring all of the ingredients (½ cup coconut milk, 1 teaspoon lime juice, ¼ teaspoon chili powder, ¼ teaspoon sea salt, & ¼ teaspoon black pepper) together in a small bowl.
Plate each blackened fish filet. Top with pineapple salsa, then spoon on some chili lime drizzle. Serve with a slice of lime and a few extra cilantro leaves.

Video

Notes

Nutrition