Line Dancin Posted September 16, 2011 Share Posted September 16, 2011 This one you have to start early. If you can make the salsa a day in advance it will taste better.1/4 cilantro chopped fine2 mangos cut in 1/4 inch squares2 cucumbers peeled slice in half and remove all the seeds- middle as this will add to much moisture cut into 1/4 inch squares1 red onion diced1 lime mix all in a bowl squeeze lime over and mix again. let set till next day in the frige. if not at least a couple hours before starting to cook fish.Coat fillets generously on one side with blackening seasoning. I really like spring cohos for this or smaller kings. Pan fry till uncoated side first flip and fry till the seasoning just starts changing color. plate and place a generous amount of salsa over fish. The salsa actually gives a cooling effect to the spicy fish and the combo is awesome. Link to comment Share on other sites More sharing options...
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