Blackened Market Fish Recipe

Prepare the spice blend

In a small bowl combine smoked paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne, kosher salt, and black pepper. Mix thoroughly so there are no lumps.

Dry and oil the fish

Pat the fish fillets dry with paper towels. Brush both sides lightly with 1 tablespoon olive oil so the spice rub adheres evenly.

Apply rub

Generously press the spice blend onto both sides of each fillet so they are evenly coated.

Sear the fillets

Heat a large heavy-bottomed skillet (cast iron preferred) over medium-high heat until very hot. Add 1 tablespoon olive oil and 1 tablespoon butter; swirl to coat. Place fillets in the pan, skin side down if applicable, and sear without moving for 2–3 minutes until a dark crust forms. Flip and sear the other side 1.5–2 minutes more for 1-inch-thick fillets. Adjust time for thickness: cook to an internal temperature of 125–135°F (52–57°C) for medium; carryover will rise slightly.

Rest the fish

Transfer fillets to a warm plate and let rest for 3–4 minutes. Finish with a squeeze of lemon if desired just before serving.

Cook the vegetables

Bring the stock to a simmer in a medium saucepan. Add the broccoli florets and asparagus pieces and simmer gently until very tender, about 6–8 minutes. Test with a fork—vegetables should be easily crushable.

Blend to purée

Drain vegetables, reserving 1/2 cup of the cooking liquid. Transfer vegetables to a blender or food processor. Add butter and 1–2 tablespoons of the reserved cooking liquid or stock, then blend until very smooth. Add heavy cream and blend again to incorporate. If the purée is too thick, add additional reserved liquid a tablespoon at a time until you reach a silky, spoonable consistency.

Season

Taste and season with salt and 1/2 teaspoon freshly ground black pepper. Keep warm over very low heat or hold in a warm place; stir before plating.

Prepare the fennel and citrus

Trim and very thinly slice the fennel bulb (a mandoline works well). Segment or thinly slice the orange, removing pith and membranes if segmenting.

Make the dressing and toss

In a small bowl whisk together lemon juice, extra-virgin olive oil, honey, salt, and pepper. Toss the sliced fennel and orange segments with the dressing. Add chopped parsley if using. Allow to sit for 5–10 minutes so flavors mingle.

Prepare tomatoes

Place halved cherry tomatoes in a small bowl. Toss with 1 teaspoon extra-virgin olive oil, 1/2 teaspoon sherry or red wine vinegar, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Let marinate briefly (5 minutes) to marry flavors.

Plate and garnish

Spoon a generous smear of the warm broccoli-asparagus purée onto each plate. Place a blackened fillet on top or slightly off-center. Arrange a small portion of the citrus fennel salad to one side. Spoon marinated tomatoes beside the fish. Finish with a few microgreens or chopped chives and a lemon wedge. Serve immediately.