Blackened Rockfish with Avocado-Corn Salsa Recipe

Ingredients:

• 4 rockfish fillets (6 oz each serving)
• 1 Tbsp Metropolitan Market Olive Oil
• 2 Tbsp Cajun-style seasoning
• Avocado-Corn Salsa:
• 2 Tbsp yellow onion, diced
• 1/2 small bell pepper
• 1 Tbsp Metropolitan Market Olive Oil, divided
• 3/4 cup yellow corn kernels, cooked and cooled
• Half of a small avocado, seeded, peeled and diced
• Juice of one lime
• 2 Tbsp chopped cilantro
• 1 1/2 tsp ground cumin
• Salt, to taste

Directions:

1. Cook onion and bell pepper in olive oil over medium heat until onion is transparent. Allow to cool.
2. Place onion and pepper to a small bowl; stir in corn, avocado, lime juice, cilantro, cumin and salt. Set aside, or refrigerate until serving.
3. Heat cast-iron skillet over medium heat; add oil. Rub seasoning on fillets; gently place fillets in skillet. Cook 3 to 4 minutes per side, just until rockfish is opaque throughout.
4. Serve with salsa and rice or tortillas, as desired.