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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Stir together the paprika, hot paprika, garlic powder, onion powder, thyme, oregano, cumin, cayenne, red pepper flakes, salt, and black pepper in a small bowl.
Pat the fish fillets dry with paper towels.
Press the blackening seasoning all over both sides of each fillet.
Combine the pineapple, red onion, cucumber, cilantro, lime juice, and salt in a separate bowl.
Stir the salsa and refrigerate so it stays cold.
Heat a thin layer of oil in a skillet over medium-high heat.
Add the fish and sear about 3 minutes, until the underside is dark and crisp.
Flip and cook about 2 minutes more, until the fish flakes easily.
Top the fish with the chilled pineapple salsa and serve over rice.
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Pat the fish bone-dry before seasoning to ensure a crisp blackened crust.
Adjust the amount of seasoning to your heat preference.
Make the salsa first so it has time to chill while the pan heats.
The salsa can be made up to a day ahead and improves as the lime and salt pull the juices together.
Can I use a different type of fish?
Yes, tilapia, cod, snapper, or mahi can be used. Thicker fillets may need a minute or two longer per side.
What if I don't have hot paprika?
Use all sweet paprika and increase the cayenne by a pinch.
Can I substitute cilantro in the salsa?
Yes, you can use flat-leaf parsley or fresh mint instead.
How should I store leftovers?
Keep leftover fish and salsa in separate airtight containers in the fridge for up to 2 days.
Can the pineapple salsa be frozen?
No, freezing the pineapple salsa will make it watery.
