Blackened Fish Tacos with Blackberry Balsamic Salsa. Blackened seasoned Cobia fish topped with fresh sweet blackberry salsa, purple cabbage, and cilantro.
Open Blue Cobia. Those words may be new to you. I hope that changes now that you’ve found this Blackened Fish Tacos with Blackberry Balsamic Salsa recipe. There’s so many fun things about being a food blogger; one is trying new products, especially if they are of this quality.
Cobia is a sustainable fish from Open Blue that is raised in open ocean water. It’s a versatile white fish that can be cooked almost any way. Directly from the brand’s website: “Cobia is pure, healthy and safe – free of contaminants, hormones, colorants and pesticides…results in healthier fish that is naturally high in protein and very rich in Omega 3”
I don’t always recommend a brand or product so whole-hearteldy, sponsored or not, but this may be the best fish I have ever tasted. Even after just arriving from a vacation in Kauai and having fresh caught poke-style fish. This Cobia is rich and buttery, with just the right amount of “fishy” flavor.
I’ve been wanting to make a fish taco recipe, and went with blackened fish tacos. It’s made of a simple blend of seasonings; with paprika, cumin, cayenne, thyme and garlic powder bering the standouts. Coat the fish in this seasoning then pan fry in a small amount of light olive oil. You get a rich, crispy coating loaded with flavor.
This pairs magically with the soft flaky fish. A simple fresh salsa with just the necessary, but critical, ingredient tops these blackened fish tacos for a light, healthy and unique recipe perfect for any occasion.
Disclaimer: This is not a sponsored post, but the brand shipped me fresh fish so I can create this recipe. The opinions are my own.
Products used in this recipe:
Stainless Steel Measuring Cups and Spoons Set
Victorinox Fibrox 8-Inch Chef’s Knife
12-Inch Pre-Seasoned Cast-Iron Skillet
Flavor profiles: Savory, buttery fish paired with sweet, spicy and slightly tart salsa
Texture: Tender, flaky fishy that melts in your mouth, with just a slight crispy seasoned coating
Dietary Options/Substitutions: Use corn tortillas for gluten-free
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Blackened Fish Tacos with Blackberry Balsamic Salsa
Blackened fish tacos ingredients
- 2 tablespoons ground smoked paprika
- 2 teaspoons garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- ½ teaspoon ground cayenne pepper
- ½ cup light, cooking olive oil, more or less
- 1 –2 pounds Open Blue Cobia
Blackberry Balsamic Salsa ingredients
- 1 cup fresh blackberries
- 1 tablespoon balsamic glaze
- 1 tablespoon honey
- 1 tablespoon minced red onion
- 4 –6 small flour tortillas, or corn
- ½ cup thinly sliced purple cabbage
- Fresh cilantro, as garnish
- Filet fish from skin. Combine all spices together in a small bowl, and spread out onto a small flat surface. Dredge fish on all sides to evenly coat with a solid layer. Allow to sit and soak up spices while you make salsa.
- In a large bowl, use a masher to create a pulp from blackberries, some chunks are fine. Add balsamic glaze, honey and red onion, stir together; set aside.
- In a large skillet or non-stick pan, place enough olive oil to create a thin, solid layer. Heat oil to medium-high, add seasoned Cobia fillets. Cook 4–6 minutes, rotating half way; just until outside is browned any crispy, and fish is flaky.
- Heat or toast tortillas if desired. Top with blackened Cobia, spoon over salsa, and sprinkle with cabbage and cilantro.