Blackened Rockfish Recipe
Blackened rockfish topped with mango salsa and mango aioli, accompanied by roasted tomato infused rice and asparagus.
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Ingredients
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Blackened Rockfish
Mango Salsa
Mango Aioli
Roasted Tomato Infused Rice
Asparagus
Method
Blackened Rockfish
- 1
Prepare the Rockfish
Rinse the rockfish fillets under cold water, then pat them dry with paper towels.
- 2
Season the Fish
In a small bowl, mix the Cajun seasoning, salt, and black pepper. Rub this mixture all over the rockfish fillets.
- 3
Mango Salsa
- 4
Mix the Salsa
In a medium bowl, combine the diced mango, red onion, red bell pepper, cilantro, lime juice, and salt. Stir gently until well mixed. Set aside.
Mango Aioli
- 5
Prepare the Aioli
In a small bowl, whisk together the mayonnaise, mango puree, minced garlic, lime juice, and salt until smooth. Adjust salt to taste.
Roasted Tomato Infused Rice
- 6
Cook the Rice
In a medium saucepan, heat olive oil over medium heat. Add the rice and toast for 1-2 minutes. Then, add tomato puree, vegetable broth, and salt. Bring to a boil.
- 7
Simmer the Rice
Once boiling, reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and liquid is absorbed.
Asparagus
- 8
- 9
Roast the Asparagus
Spread the asparagus on a baking sheet in a single layer. Roast in the oven for 10-12 minutes, or until tender and slightly charred.