For Pickled Red Onions
-
½
cup
slivered red onion
-
1/3
cup
apple cider vinegar
-
1
little packets stevia
or 1 tsp real sugar
-
¼
tsp
salt
Remainder of Relish
-
1
small mandarin tangerine
diced with skin on
-
½
jalapeno
seeded and finely diced
-
¼
cup
cilantro leaves
chopped
For Homemade Merken Spice Blend* (or sub 2 Tbs Purchased Merken Spice Blend)
-
1
Tbsp
chipotle chili powder
-
1
tsp
smoked paprika
-
½
tsp
ground cumin
-
½
tsp
ground oregano
-
½
tsp
salt
For Fish
-
12-
ounce
filets sablefish (aka black cod),
skin on bottom side
-
Make picked red onions first so they have 15 minutes to sit in fridge. Add finely slivered red onion to clean jar or small bowl and cover with apple cider vinegar. Stir/shake in salt and stevia. Let sit in refrigerator while preparing remainder of meal.
-
Prep relish by dicing a small tangerine, removing seeds but leaving skin on. Add chopped cilantro and chopped, seeded jalapeno. Set aside until onions are ready.
-
Next, prepare spice rub by mixing chipotle pepper, smoked paprika, cumin, oregano, and salt in small bowl.
-
Pat fish filet(s) dry and keep skin intact on bottom. Generously sprinkle and pat down the spice blend into fish.
-
Heat grill or grill pan to approximate 400 F degrees. Place
spice-rubbed fish, spice-side down on grates/pan and grill for
approximately 3 to 4 minutes or until a blackened crust forms.
-
Use a wide spatula to carefully flip fish over, to skin side on the grates/pan. Let cook another 3 to 4 minutes or until fish cooked through, white and flaky. You will also notice that it has puffed up a bit.
-
Take onions out of fridge and drain off vinegar mixture, chop them up a bit. Mix into relish.
-
If sablefish still in one big filet, cut in half. Spoon an even serving of relish over the top. Enjoy!
Recipe courtesy of The Fit Fork
https://thefitfork.com/merken-blackened-sablefish-...
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