Brighten up your winter with this easy yet elevated recipe.
Blackened Redfish with Grapefruit Salsa
Ingredients
- 2 (¼-inch-thick) slices grapefruit
- 4 (6-ounce) boneless skinless redfish fillets
- 3 tablespoons vegetable oil, divided
- ⅓ cup blackening seasoning
- ¼ cup unsalted butter
- Grapefruit Salsa (recipe follows)
- Garnish: lime wedges, fresh cilantro
Instructions
- Heat a 12-inch cast-iron skillet over medium-high heat. Add grapefruit, and cook until browned, about 1 minute. Cut each slice in half, and divide among serving plates.
- Pat fish dry with paper towels. Brush fish with 1 tablespoon oil, and sprinkle with blackening seasoning.
- In same skillet, melt butter with remaining 2 tablespoons oil over medium heat. Add fish, and cook until golden brown and fish flakes easily with a fork, 3 to 4 minutes per side. Divide fish among serving plates, and top with Grapefruit Salsa. Garnish with lime and cilantro, if desired.
Grapefruit Salsa
Ingredients
- ½ cup thinly sliced red onion
- ½ cup quartered cherry tomatoes
- ¼ cup chopped red bell pepper
- 2 tablespoons drained capers
- 2 tablespoons diced seeded jalapeño
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon olive oil
- 1 tablespoon fresh grapefruit juice
- 1 tablespoon fresh lime juice
- ½ teaspoon kosher salt
- ¼ teaspoon Cajun seasoning
- 1½ cups grapefruit segments, halved
Instructions
- In a medium bowl, combine onion, tomatoes, bell pepper, capers, jalapeño, cilantro, oil, juices, salt, and Cajun seasoning. Stir in grapefruit. Serve chilled or at room temperature.
