I’ve been craving blackened fish for weeks. Any kind of fish. Alas, having food allergies makes it impossible without horrible consequences. This was an obvious no-go for me.
Inspired nonetheless, I pounded flat and brinned* a couple of chicken breasts. Applied the blend of spices, and seared in a hot wok with butter.
The salsa was somewhat simple to put together and tasted amazing. It had zing, zest, punch, sweetness and heat. Amazing mesh of flavors! I’d never really cared for mango until now.
Oh, & having a food processor of some kind really helps. I was chopping & dicing the “old-fashioned” way for what felt like forever. LOL
*Brine is simply water with a large amount of salt added to it. There is a lot of science involved in this process, that I have no desire to research at the moment;) All I know is that it makes poultry, beef, pork and probably even fish SO tender and juicy.
Mango Salsa Recipe: (adapted from Recipezaar.com, by Rita)
2 fresh mangoes (diced)
1/4 cup crushed pineapple
1/4 red bell pepper (coarsely chopped)
1/4 green bell pepper (coarsely chopped)
1 jalapeno pepper (seeded and minced finely) (optional)
2 tablespoons extra virgin olive oil
1 clove garlic (minced finely)
1 shallot (finely diced)
2 tablespoons fresh cilantro (chopped)
2 teaspoons fresh lime juice
1/8 teaspoon red pepper flakes (optional)
salt and pepper ( to season)
• Mix together all ingredients in a bowl.
Blackened Chicken Breast Recipe: (adapted from Recipezaar.com, by dolores in paradise)
1/2 teaspoon paprika
1/8 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cumin
1/4 teaspoon dried thyme
1/8 teaspoon pepper
1/8 teaspoon onion powder
2 boneless chicken breasts ( or your amount)
• Mix the seven spices & save for future use in a spice shaker.
• Sprinkle over chicken to cover both sides.
• Heat about a tablespoon of butter in a cast iron skillet (on low heat until melted, then turn it up)
• Place chicken in hot pan and cook till dark in color (about 4 minutes per side or until juices are clear)
• Allow to rest a couple minutes on a warm plate
• Spoon some mango salsa on top
* This is an original blog post from my discontinued food blog, Eats & Everything. I now have a food processor 😉 but, my wok has since died 🙁