Blackened Fish Omelet Recipe
Local farm fresh eggs, Cajun blackened wild caught Hawaiian fish, olive tapenade, fire-roasted jalapeno cashew aioli, goat cheese or cultured cashew cheese, served with fruit salsa and choice of red rice, purple sweet potato home fries, black beans or sourdough toast (sub GF bread 1)
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Ingredients
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Omelet
Tapenade and Aioli
Fruit Salsa
Sides
Method
Prepare the Fish
- 1
Blacken the Fish
Season the wild caught Hawaiian fish with Cajun spices. Heat a skillet over medium-high heat and add a little oil. Once hot, add the fish and cook for about 3-4 minutes on each side until blackened and cooked through. Remove from heat and let it cool slightly before flaking it into bite-sized pieces.
Make the Omelet
- 2
- 3
Cook the Omelet
Heat a non-stick skillet over medium heat and add a little oil or butter. Pour in the whisked eggs and let them cook undisturbed for about 2-3 minutes until the edges start to set.
- 4
Add Fillings
Once the omelet is mostly set, add the blackened fish, olive tapenade, and goat cheese or cultured cashew cheese on one half of the omelet. Carefully fold the other half over the fillings.
- 5
Finish Cooking
Cook for another 2-3 minutes until the cheese is melted and the omelet is cooked through. Slide it onto a plate.
Prepare the Salsa
- 6
Serve the Dish
- 7
Plate the Omelet
Serve the omelet hot with a side of fruit salsa and your choice of red rice, purple sweet potato home fries, black beans, or sourdough toast (GF bread as a substitute).
