Blackened Rockfish with Avocado and Corn Salsa Recipe

Blackened Rockfish with Avocado and Corn Salsa

Serves 4

This is a simple, light, and flavorful dish that’s perfect for summer. Prepare the salsa ahead of time, and it comes together even more quickly at the end of a day when you need to get dinner on the table fast.


  • 4 rockfish fillets (6 ounces each)
  • 2 tablespoons Cajun-style seasoning, homemade or store-bought
  • 3 tablespoons extra virgin olive oil, divided use
  • 2 tablespoons diced yellow onion
  • 1/4 cup diced red bell pepper
  • 1 tablespoon extra virgin olive oil, divided use
  • 3/4 cup fresh corn kernels
  • Half of a small avocado, seeded, peeled and diced
  • Juice of one lime
  • 2 tablespoons chopped cilantro
  • 1 1/2 teaspoons ground cumin
  • Kosher salt, to taste


  1. Rub seasoning all over fish filets. Set aside.
  2. Heat cast-iron skillet over medium heat. Drizzle in 1 tablespoon olive oil. Add onion and sauté 1 to 2 minutes. Add pepper and corn. Cook another 1 to 2 minutes. Transfer veggies to a small bowl.
  3. To the bowl, add avocado, lime juice, cilantro, and cumin. Gently toss. Season with salt, to taste. Set aside.
  4. Return cast-iron skillet to medium heat. Once pan is hot, add 2 tablespoons olive oil. Gently lay fillets in skillet. Cook 3 to 4 minutes per side, just until fish is opaque throughout.
  5. Transfer fish to serving plate. Spoon salsa over fish. Serve with rice or tortillas, as desired.


Amount Per Serving (based on 4 servings)
Calories: 290
Fat: 14 g
Saturated Fat: 2 g
Trans Fat: 0 g
Cholesterol: 85 mg
Sodium: 330 mg
Carbohydrates: 10 g
Fiber: 3 g
Sugar: 2 g
Added Sugars: 0 g
Protein: 33 g
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