Blackened Fish with Pineapple Salsa Recipe

There’s something magical about the way bold, smoky spices meet the sweet, tropical burst of pineapple in this blackened fish with pineapple salsa recipe. I stumbled upon this dish during a summer getaway when I was craving something light yet packed with flavor.

The crispy, spice-crusted fish paired with the vibrant salsa instantly became a favorite in my kitchen. It’s the kind of meal that feels like a mini-vacation on a plate—perfect for warm evenings or when you just need a little brightness in your day.

This recipe is quick, approachable, and so delicious that it’s become my go-to for impressing guests or treating my family to something special. Let’s dive into how you can bring this summery delight to your table!

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Blackened Fish with Pineapple Salsa – Flavor-Packed Seafood Dish

Why You'll Love This Blackened Fish with Pineapple Salsa Recipe

This blackened fish with pineapple salsa is a crowd-pleaser that balances bold, smoky, and sweet flavors in every bite. It’s quick to whip up, taking less than 30 minutes, making it ideal for busy weeknights or last-minute gatherings.

The dish is versatile—pair it with quinoa or grilled zucchini for a complete meal. Plus, it’s healthy, colorful, and feels like a tropical escape!

Quick and easy: Ready in under 30 minutes.
Bold flavors: Smoky spices meet sweet and spicy salsa.
Healthy and light: Perfect for a nutritious, low-carb dinner.
Versatile: Works with various fish and side dishes.
Visually stunning: Bright salsa makes it Instagram-worthy.

Ingredients For Blackened Fish with Pineapple Salsa

This recipe uses fresh, simple ingredients to create a vibrant and flavorful dish. Here’s what you’ll need:

4 white fish fillets (cod or tilapia, about 6 oz or 170 g each)
2 tbsp paprika
1 tsp cayenne pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp dried thyme
1 tsp dried oregano
1 tsp salt
½ tsp black pepper
2 tbsp olive oil
1 cup fresh pineapple, diced (about 150 g)
1 jalapeño, seeded and finely chopped
¼ cup red onion, finely diced (about 40 g)
¼ cup fresh cilantro, chopped
1 tbsp lime juice
1 lime, cut into wedges for serving

Kitchen Equipment Needed

You don’t need much to make this dish, but the right tools make it easier. Gather these essentials:

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Blackened Fish with Pineapple Salsa – Healthy Dinner Idea

Step-by-Step Instructions

1. Prepare the Pineapple Salsa

Start by making the salsa so the flavors can meld while you cook the fish. In a mixing bowl, combine 1 cup (150 g) diced fresh pineapple, 1 finely chopped jalapeño (seeds removed for less heat), ¼ cup (40 g) finely diced red onion, and ¼ cup chopped fresh cilantro.

Add 1 tablespoon of lime juice and a pinch of salt. Stir gently to combine. Taste and adjust seasoning if needed. Set the salsa aside at room temperature or refrigerate if making ahead.

2. Make the Blackening Seasoning

In a small bowl, mix 2 tablespoons paprika, 1 teaspoon cayenne pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried thyme, 1 teaspoon dried oregano, 1 teaspoon salt, and ½ teaspoon black pepper.

Stir until evenly combined. This makes enough seasoning for the fish, with a little extra to store for future recipes.

3. Season the Fish

Pat 4 white fish fillets (6 oz or 170 g each) dry with paper towels to ensure a good sear. Sprinkle the blackening seasoning generously over both sides of each fillet, pressing lightly to adhere.

Use about 1-2 teaspoons per fillet, depending on your spice preference. Set the seasoned fish aside on a plate while you heat the skillet.

4. Heat the Skillet

Place a cast iron skillet on medium-high heat and add 2 tablespoons of olive oil. Let it heat until it shimmers and just begins to smoke, about 2-3 minutes.

A hot skillet is key to getting that crispy, blackened crust, so don’t rush this step. If your kitchen vent isn’t strong, open a window to handle the slight smoke from the spices.

5. Sear the Fish

Carefully place the seasoned fish fillets in the hot cast iron skillet, ensuring they don’t touch. Cook for 3-4 minutes on the first side without moving them to develop a dark, crispy crust.

Use tongs to gently flip the fillets and cook for another 2-3 minutes, until the fish is opaque and flakes easily with a fork.

The internal temperature should reach 145°F (63°C). Remove the fish to a plate and let it rest for 2 minutes.

6. Serve with Salsa

Plate the blackened fish fillets and spoon a generous amount of pineapple salsa over each one. Serve with lime wedges on the side for squeezing over the top.

The bright, tangy salsa complements the smoky fish perfectly, creating a balanced and festive dish.

Tips for Success

To make this dish shine, a few simple tricks can elevate your results. These tips come from my own trial and error in the kitchen, ensuring your fish is perfectly blackened and the salsa pops with flavor.

Pat the fish dry: Excess moisture prevents a crispy crust.
Don’t overcrowd the skillet: Cook in batches if needed to maintain heat.
Adjust spice levels: Reduce cayenne pepper for a milder flavor.
Use fresh pineapple: Canned pineapple can be too sweet or mushy.
Rest the fish: Let it sit for 2 minutes after cooking to retain juices.
Prep salsa early: Letting it sit for 10-15 minutes enhances the flavors.

Read Also: Baja Fish Tacos Recipe

Blackened Fish with Pineapple Salsa – Perfect Summer Recipe

Serving Suggestions

This blackened fish with pineapple salsa is versatile and pairs beautifully with a variety of sides to create a complete meal. The tropical vibes make it perfect for summer dinners, but it’s great year-round for a fresh, light option.

Quinoa: A fluffy, protein-packed base.
Grilled zucchini: Adds a smoky, charred flavor.
Coconut rice: Enhances the tropical theme.
Mixed green salad: Keeps it light and fresh.
Corn on the cob: A summery, sweet side.

Variations to Try

This recipe is flexible, so you can tweak it to suit your tastes or what’s in your pantry. Here are some ideas to mix things up:

Swap the fish: Try salmon or mahi-mahi for a richer flavor.
Change the fruit: Use mango or peach in the salsa for a different twist.
Add heat: Include extra jalapeño or a pinch of chili flakes.
Make it a taco: Serve in tortillas for a fun, handheld meal.
Grill it: Cook the fish on a grill for a smokier flavor.

Read Also: Chimichurri Steak Tacos Recipe

Storage and Reheating

To keep leftovers fresh, store the fish and salsa separately. Place the cooked fish in an airtight container in the refrigerator for up to 2 days. The pineapple salsa will stay fresh in a sealed container for up to 3 days.

To reheat the fish, warm it in a skillet over medium heat for 2-3 minutes per side to maintain the crust, or use an air fryer at 350°F (175°C) for 3-4 minutes. Avoid microwaving, as it can make the fish soggy.

The salsa is best served fresh, but you can refresh it with a squeeze of lime juice before serving.

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Nutritional Facts

Per serving (1 fillet with ¼ cup salsa):

Calories: 220 kcal
Protein: 28 g
Fat: 8 g
Carbohydrates: 10 g
Fiber: 2 g
Sugar: 6 g
Sodium: 620 mg

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Health Benefits of Key Ingredients

This dish isn’t just delicious—it’s packed with nutritious ingredients that support a healthy lifestyle. From lean protein to vitamin-rich pineapple, each component brings something good to the table.

White fish: High in lean protein and omega-3s for heart health.
Pineapple: Rich in vitamin C and antioxidants to boost immunity.
Jalapeño: Contains capsaicin, which may aid metabolism.
Cilantro: Offers antioxidants and may help detoxify the body.
Lime: Provides vitamin C and enhances digestion.

Read Also: Health Benefits of Chia Seeds

FAQs

1. Can I use frozen fish for this recipe?

Yes, frozen white fish like cod or tilapia works well. Thaw it completely in the refrigerator overnight and pat it dry before seasoning to ensure a crispy crust.

2. How spicy is the blackening seasoning?

The seasoning has a mild kick from 1 teaspoon of cayenne pepper. For less heat, reduce it to ½ teaspoon or omit it entirely for a kid-friendly version.

3. Can I make the salsa ahead of time?

Absolutely! The pineapple salsa can be made up to 24 hours in advance. Store it in an airtight container in the fridge and stir before serving to refresh the flavors.

4. What other fish can I use?

You can use salmon, mahi-mahi, or snapper. Just adjust cooking time based on the thickness of the fillets to avoid overcooking.

5. Can I grill the fish instead of using a skillet?

Yes, grilling works great! Preheat your grill to medium-high, oil the grates, and cook the fish for 3-4 minutes per side until it flakes easily.

Read Also: Grilled Lemon Herb Chicken Recipe

Final Thoughts

This blackened fish with pineapple salsa is one of those recipes that feels like a celebration every time you make it. The crispy, smoky fish paired with the bright, sweet-spicy salsa is a match made in heaven, and it’s so easy to pull together.

I love how it brings a taste of summer to my table, no matter the season. Whether you’re cooking for a weeknight dinner or a small gathering with friends, this dish is sure to impress with its vibrant flavors and gorgeous presentation. Give it a try, and I bet it’ll become a staple in your kitchen too!

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Blackened Fish with Pineapple Salsa Recipe

Why You'll Love This Blackened Fish with Pineapple Salsa Recipe

Ingredients For Blackened Fish with Pineapple Salsa

Kitchen Equipment Needed