Wildlife officials in Maryland have put a bounty on the snakehead, so what are going to do with all that fish? Help control an invasive species by eating it. This recipe for Blackened snakehead with piña colada salsa and strawberries make a nasty-looking fish taste great.
- 1 1/2 Teaspoon paprika
- 1 Tablespoon onion powder
- 3/4 Tablespoon granulated garlic
- 1 Tablespoon dried thyme
- 1 Tablespoon black pepper
- 1 Teaspoon cayenne pepper
- 1 Teaspoon 1 tsp dried basil
- 1 Teaspoon dried oregano
- 1 Teaspoon kosher salt
- 1 snakehead filet, skinned
- 1 pineapple, diced
- 1 can cream of coconut (find it in the cocktail aisle)
- ½ bunch cilantro, chopped
- 1 habanero pepper (optional)
- Roasted red peppers, strawberries, and avocado for garnish
Step 1: Snakehead
Mix first nine ingredients in a small bowl. Cut snakehead into four pieces. Towel off excess moisture, and coat each piece generously with seasoning. Sautee over high heat for three minutes. If not cooked fully, bake at 400 degrees for 3–5 minutes, depending on thickness.
Step 2: Piña colada salsa
Combine pineapple and cilantro. In a separate bowl, stir cream of coconut until smooth. Add six tbs of cream of coconut to pineapple-cilantro mixture. Add diced habanero if desired.
Plate fish atop salsa and garnish with roasted red peppers, strawberries, and avocado.