Blackened Fish Salad with a Creamy Avocado Dressing

Anyone else have a teenager trying out new things? As I recently shared on social media (with the reminder note my daughter gave me … I wouldn’t really believe it until it was in writing, LOL), my 13-year-old daughter has decided she wants to try out being a vegetarian. She will still eat fish though, so technically a “pescatarian” it is! Thankfully, this Blackened Fish Salad meets her approval.

This honestly came out of nowhere; she is my child who LOVES meat, but I understand this is a time in their lives to try and figure out who they are. Can anyone else relate?

So, I’m excited to share my latest seafood dinner creation that is super flavorful and hearty. My girls had a friend over the second time I made it, and even this self-professed picky eater (no sauces, no cheese, etc., etc.) scarfed down this fish and asked for seconds! It’s hard to beat that punch of flavor from blackened seasoning. And, thankfully, it’s not hard to make … enjoy!

Flexitarian Lifestyle

Sooooo, while I am not drastically changing the way the rest of us eat, I am trying to accommodate her request. We already eat a mostly flexitarian diet (meat sometimes), so now on those nights when we do eat meat I just make sure the side items are hearty enough to be eaten on their own. And we’ve also gone from eating seafood roughly once a week to twice a week (or even more!). Thankfully, that’s something we can all still agree on.

Which Fish is Best to Blacken?

Your best bet is to find a firm-fleshed fish like redfish, snapper, mahi, halibut, grouper, or even salmon.

Other Fish Recipes You Might Enjoy

• Moroccan Fish with Mango and Couscous
• Almond Encrusted Fish with (an easy) Beurre Blanc Sauce
• Easy Baked Fish

Blackened Fish Salad with a Creamy Avocado Dressing

Here's a super flavorful and hearty seafood dinner that is perfect for anyone who is pescatarian or who just loves fish. This Blackened Fish Salad is topped with a tasty Creamy Avocado Dressing that you'll love.

Prep Time: 20 minutes mins

Cook Time: 25 minutes mins

Total Time: 45 minutes mins

Course: Dinner

Cuisine: American

Diet: Egg Free, Gluten Free, Peanut/Tree Nut-Free

Print Recipe

Servings: 4

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Equipment

• Food processor

Ingredients

  

1/2x1x2x…

For the fish

• 3 tablespoons blackened fish seasoning
• 1 pound mild white fish (such as halibut or grouper)
• 2 tablespoons butter
• 1 tablespoon avocado oil (or olive oil)

For the dressing

• 1 ripe avocado (peeled and seeded)
• 1/2 cup fresh cilantro leaves
• 1/2 cup water (adjust if necessary for the right consistency)
• 1 lime ( juiced)
• 1 clove garlic (crushed)
• 1/4 cup sour cream
• 2 tablespoons olive oil
• 1/4 teaspoon salt

For the Salad & Assembly

• 2 1/2 cups corn kernels (fresh, from 4 ears)
• 1 tablespoon olive oil (or avocado oil)
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 2 heads crunchy lettuce (such as Romaine or leaf lettuce, chopped)
• 1 15-oz can black beans (drained and rinsed)
• 2 tomatoes (or equivalent (diced))
• 1/3 cup red onion (diced)
• 1/2 cup crumbled queso fresco ((cheese))

Instructions

 

For the Fish

• Spread the blackened seasoning on a plate. Place fish in a shallow dish. Melt the butter and pour over top of the fish coating it on both sides. Remove and press fish into the spices until well coated. Set aside.
• Add the olive oil to a cast iron skillet over medium-high heat. Cook until the fish is charred on both sides and cooked all the way through (white and flaky), about 6 to 10 minutes, depending on the thickness of the fish.

For the dressing

• Blend together all ingredients until smooth using a blender or food processor.

For the salad & assembly

• Meanwhile, preheat oven to 425 degrees F. Place the corn kernels on a baking sheet and toss together with the oil, chili powder, cumin, and salt. Stir halfway through and bake until corn starts to turn golden brown, 15 to 16 minutes.
• Arrange the lettuce on a large platter and layer in rows: seasoned corn, black beans, tomatoes, red onion, and queso fresco. Lay the blackened fish on top and serve with the dressing.

Notes

We recommend organic ingredients when feasible.

Nutrition Facts

Nutrition Facts

Blackened Fish Salad with a Creamy Avocado Dressing

Amount Per Serving

Calories 594 Calories from Fat 342

% Daily Value*

Fat 38g58%

Saturated Fat 9g56%

Cholesterol 74mg25%

Sodium 1563mg68%

Potassium 2021mg58%

Carbohydrates 40g13%

Fiber 13g54%

Sugar 13g14%

Protein 33g66%

Vitamin A 28850IU577%

Vitamin C 39mg47%

Calcium 239mg24%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.

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