Blackened Fish with Limoncello

There is a fine line between blackened and ‘burnt’. If you’re skeptical about blackened food, this is the recipe to change your mind! The charred fish has a herby fragrance and is full of caramelized sweetness with a kick at the end. Paired with a smooth, lemony butter sauce to balance out the spiciness. You can substitute halibut with any fish of your choice, catfish, trout, or salmon will all taste great with this magical blackened seasoning mix!

Prep Time 45 minutes mins  Cook Time 25 minutes mins  Servings 2 Servings

Ingredients

 For the Blackened Fish Sauce:

• 4tablespoonsButter
• 2tablespoonsShallots chopped
• 1cupWhite Wine (the Chef used a Sauvignon Blanc)
• 1tablespoonParsley chopped
• 1or 2 tablespoons Limoncello Liquor (optional)
• Zest of One Lemon
• 1tablespoonfresh Lemon Juice
• Salt and Pepper to taste

For the Blackened Fish Seasoning:

• 1tablespoonSmoked Paprika
• 1tablespoonGarlic Powder
• 1tablespoonOnion Powder
• ½teaspoonGround Oregano
• ½teaspoonGround Thyme
• ¼teaspoonCayenne
• ½teaspoonSalt
• ½teaspoonBlack Pepper

For the Blackened Fish:

• 2 6ouncesportions of Fish (Halibut, Grouper, Cod, Mahi or Salmon)
• 1tablespoonClarified Butter

For the Salsa:

• ½cupMango diced small, (1 mango) (or frozen)
• ¼cupRed Onion diced small
• ¼cupfrozen White or Yellow Corn
• ¼small Red Bell Pepper diced small
• 1tablespoonParsley freshly chopped
• 1tablespoonGarlic or Plain Olive Oil
• ¼teaspoonFleur del Sel Salt
• ¼teaspoonBlack Pepper freshly ground
• 2teaspoonsLimoncello Liquor (optional)

Instructions

Preheat Oven to 375F / 190ºC 

Prepare the Sauce:

1. In a Reduction Pan, add the 2 tablespoons butter, when hot add the shallots and cook for a couple minutes.  Add the white wine, salt and pepper and let it reduce at medium high heat for about 7 to 10 minutes.
2. Add the parsley, limoncello and lemon zest. Turn the heat off and after 2 to 3 minutes AND ONLY WHEN READY TO SERVE add the remaining 2 tablespoons butter and quickly incorporate it.
3. Adjust salt and pepper to taste.

Prepare the Blackened Seasoning:

1. Mix all spices until well blended.

Prepare the Fish:

1. Cut each piece to serving size and dredge each portion in the blackened seasoning only on one side.
2. In a Woll Non-Stick Frying Pan, heat a tablespoon of clarified butter.  When hot, add the fish on the blackened side in the pan and cook until it is golden brown to your liking. This could take only a couple minutes.

Flip on the other side and transfer into the oven to cook for about 5 minutes depending on the thickness.  However never cook fish over 125ºF / 51ºC internal temperature.

Prepare the Salsa:

1. Mix all ingredients together (can be made a few hours before you need it)