Blackened Redfish with Crab Pico Garnish

We had some friends over for dinner, one of which was Matt Bell. Matt offered to bring the salad… and what a salad he put together.

Matt began by whipping up a bowl of Crab Pico de Gallo (see recipe.)  This salad was so good I couldn’t vhelp but think about more ways to use Matt’s tasty Crab Pico. So again Matt; thanks for the delightful salad and also for sharing so many cooking lessons and ideas.

Crab Pico De Gallo

2 cups plum tomatoes, diced
1/3 cup chopped cilantro
1 Serrano pepper, seeded and finely chopped
1/3 cup onion, finely chopped
1 cup lump crab meat (1 medium-sized can)
2 tbs. Italian Dressing
Salt, black pepper, garlic powder to taste

Fold ingredients together in medium mixing bowl.  Pico de Gallo is always best if it has a few hours to rest in the refrigerator and let the flavors meld.

Avocado-Crab Pico Salad

Slice avocados lengthwise; remove seed and peel, you will need one avocado half for each serving of salad.  

Arrange chopped iceberg or red leaf lettuce in salad bowl.  

Rub avocado halves with a generous amount of Italian dressing and then fill seed cavity with Crab Pico de Gallo. Place atop lettuce and drizzle with more Italian dressing.

Blackened Redfish with Crab Pico Garnish

2 pounds fresh redfish fillets
Adams Peppercorn and Garlic Sear-N-Crust
3 tablespoons olive oil

Cut redfish fillets into 2 inch wide strips and dust liberally with Adams Sear-N-Crust.

Heat olive oil in cast iron skillet until it begins to smoke lightly. 

Place fillets in skillet; sear about three to four minutes per side.

Place fish on plate and top with crab pico de gallo.

Serve with wild and brown rice mixture and Avocado crab pico salad. 

Yield – four servings.