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Blackened Alaskan Cod or Halibut with Fennel and Orange Salad

We can thank New Orleans' Creole cuisine for bringing blackened fish to the world.

Sadly, most restaurants use farmed tilapia or catfish.

The seasoning masks their blandness, but can't disguise their nutritional deficiencies. 

Farmed white fish are very low in omega-3s, and very high in the omega-6 fats with the American diet is already unhealthily overloaded.

For more on that, see our page dedicated to this critical health topic: Omega-3/6 Balance: Hidden Health Risk.

Blackened Alaskan Cod or Halibut with Fennel and Orange Salad
By Chef John Besh
Prep Time 15 minutes; Cook Time 10 minutes.
Serves 4

Lemon Vinaigrette
1 Tablespoon rice wine vinegar
1 Tablespoon fresh lemon juice
1 teaspoon fresh lemon zest
1 Tablespoon minced shallot
Pinch crushed red pepper flakes
Salt and pepper, to taste

1 medium fennel bulb, sliced thinly crosswise 
4 oranges, peeled and supremed
Pinch of cayenne pepper
Pinch of sugar
Salt and fresh ground black pepper, to taste
Blackened seasoning or Creole spice blend, to taste
1/4 cup fresh chopped chives
Small sprigs from 1 fresh dill branch
  1. Place all vinaigrette ingredients into a bowl, whisk together until well mixed; set aside.
  2. For the salad, place the fennel, oranges, vinaigrette, cayenne pepper and sugar into a medium bowl. Toss gently, then season with salt and pepper.
  3. Season the fish with blackened seasoning to taste.
  4. Heat olive oil in a skillet over medium-high heat. Add the fish and cook 3 to 5 minutes on each side until bronze in color and opaque throughout.
  5. On each of 6 plates, place a piece of fish. Top fish with one-sixth of the salad mixture. Garnish with chives and dill.
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