Seared Fish with Tomato-Tarragon Salsa

Name: Seared Fish with Tomato-Tarragon Salsa
Prep time: 18 min
Cook time: 18 min
Total time: 18 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 Tbsp balsamic vinegar; 2 teaspoons blackened seasoning; 2 Tbsps capers; 237 milliliters chopped cherry tomatoes; 0 teaspoons dried tarragon; 2 Tbsps chopped fresh parsley; 2 Tbsps finely chopped green onions; 4 servings Lemon wedges; 1 Tbsp olive oil; 0 teaspoons salt; 680 grams firm white fish fillets (such as cod, grouper, or mahimahi)

Seared Fish with Tomato-Tarragon Salsa might be just the main course you are searching for. This recipe serves 4. One portion of this dish contains roughly 35g of protein, 7g of fat, and a total of 209 calories. This recipe covers 21% of your daily requirements of vitamins and minerals. Head to the store and pick up balsamic vinegar, cherry tomatoes, olive oil, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. It is a pretty expensive recipe for fans of Mexican food. It is a good option if you're following a gluten free, dairy free, whole 30, and pescatarian diet.

Instructions

Combine first 8 ingredients in a small bowl. Stir to blend and set aside.

Equipment you will use

Bowl

Sprinkle both sides of fillets with blackened seasoning.

Ingredients you will need

Blackening Spice

Place a large nonstick skillet over medium- high heat until hot. Coat pan with cooking spray; add fillets, and cook 3 to 4 minutes on each side or until fish flakes easily when tested with a fork.

Ingredients you will need

Cooking Spray

Fish

Equipment you will use

Frying Pan

Remove from heat; place 1 fillet on each of 4 dinner plates. Spoon salsa evenly over fillets.

Ingredients you will need

Salsa

Serve with lemon wedges.

Ingredients you will need

Lemon Wedge

Equipment

Bowl

Frying Pan

Ingredients

Servings:

1Tbsp

balsamic vinegar 2teaspoons

blackened seasoning 2Tbsps

capers 237milliliters

chopped cherry tomatoes 0teaspoons

dried tarragon 2Tbsps

chopped fresh parsley 2Tbsps

finely chopped green onions 4servings

Lemon wedges 1Tbsp

olive oil 0teaspoons

salt 680grams

firm white fish fillets (such as cod, grouper, or mahimahi)

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish on the menu? Try pairing with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Esperto Pinot Grigio. It has 4.5 out of 5 stars and a bottle costs about 10 dollars.