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Crispy Blackened Fish with Cilantro Cream Sauce

I love the creamy and mild sauce that was served over the salmon.
Course Main Course
Cuisine Mexican
Keyword cilantro, creamy, salmon, seafood
Prep Time 5 minutes
Cook Time 20 minutes
Servings 4
Calories 640kcal

Ingredients

For the cilantro cream sauce:

  • 3 tablespoons unsalted butter
  • 2 shallots, diced
  • 1 medium Serrano pepper, seeds removed
  • 2 cloves garlic, minced
  • ¼ cup halved walnuts
  • ½ cup dry white wine
  • 1 packed cup cilantro leaves
  • 1 cup heavy cream
  • 1 tablespoon freshly squeezed lime juice
  • ¼ teaspoon ground coriander
  • Kosher salt, as needed

For the crispy blackened steelhead:

  • 4 steelhead trout filets, or salmon
  • Kosher salt, as needed
  • Freshly ground black pepper, as needed
  • ¼ teaspoon chili powder
  • ¼ teaspoon paprika
  • ¼ teaspoon cayenne
  • 4 tablespoons extra-virgin olive oil

For serving:

  • 1 (15.5-ounce) can black beans, rinsed, drained and heated
  • 3 cups cooked white rice
  • 1 cup halved cherry tomatoes
  • 1 tablespoon chopped cilantro
US Customary - Metric

Instructions

For the cilantro cream sauce:

  • Heat a medium saucepan over medium heat, add the butter and allow to melt. Add the shallots and Serrano pepper sauté until tender, about 5 minutes. Add the garlic and cook until fragrant, about an additional 30 seconds.
  • Add walnuts and white wine, cooking until the wine has reduced by half, about 5 minutes. Stir in the cilantro, heavy cream, lime juice, coriander and simmer for an additional 15 minutes. Use an immersion blender (or add to a blender) and pulse until the sauce is combined. Season to taste with salt.

For the crispy blackened steelhead:

  • Season filets with salt, pepper, chili powder, paprika and cayenne. Heat a large oven-proof skillet over medium heat, add the olive oil and heat through. Place the steelhead filets, skin-side up in the pan and cook until golden brown, about 5 minutes. Flip over and continue to cook until the filets are fully cooked through, about an additional 5 minutes.

For serving:

  • In a small saucepan heat the beans over medium-low heat.
  • Divide rice and beans among serving bowls and top with tomato and fish. Spoon the sauce over the top and serve.

Nutrition

Calories: 640kcal | Carbohydrates: 39g | Protein: 7g | Fat: 50g | Saturated Fat: 21g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 19g | Trans Fat: 0.3g | Cholesterol: 90mg | Sodium: 33mg | Potassium: 276mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1476IU | Vitamin C: 13mg | Calcium: 76mg | Iron: 3mg