Blackened Fish with Key Lime Tartar
User Reviews
4.9
Blackened Fish with Key Lime Tartar
Description
This dish starts by combining spices including paprika, cayenne pepper, garlic powder, thyme, oregano, salt, and black pepper to create a flavorful rub for white fish fillets such as mahi mahi or tilapia. The fish is sprayed with olive oil and coated evenly with the spice mix to form a dark, well-seasoned crust when cooked.
Cooking is done in two stages: first air frying the fish at 400°F until the fish flakes easily, then briefly broiling it for a crisp exterior. This method ensures the fish remains moist inside while developing the characteristic blackened crust.
The accompanying key lime tartar sauce combines reduced-fat sour cream, light mayonnaise, chopped dill pickles and pickle juice, fresh dill, and key lime juice, creating a creamy, tangy complement that balances the heat and earthiness of the fish rub.
The fish is served over wild or brown rice with lime wedges for a squeeze of fresh acid. Portions list 3/4 cup rice and one piece of fish per serving, with sauce divided into small individual bowls.
Ingredients
- 1 tablespoon paprika
- 1/4 cup sour cream reduced fat
- 1/2 teaspoon cayenne pepper dried
- 3 tablespoons mayonnaise light
- 1 teaspoon garlic powder
- 1/3 cup dill pickles finely chopped, plus 1 tablespoon pickle juice
- 1 teaspoon thyme dried
- 1 tablespoon dill fresh, chopped
- 1 teaspoon oregano dried
- 1 teaspoon lime juice fresh, key lime
- 1 teaspoon kosher salt
- 1/8 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 1/8 teaspoon black pepper
- olive oil spray form
- 4 pieces white fish 6 ounces each (mahi mahi, grouper, red snapper, tilapia, fresh, skinned, fillets
- 3 cups wild rice or brown rice, cooked
- lime for serving, wedges
Instructions
- Combine the ingredients for the tartar sauce and refrigerate until ready to serve.
- Spray the air fryer basket with oil. Working in batches, place the fish in the basket in a single layer and cook 400F until the fish flakes easily with a fork, about 5 to 7 minutes, turning halfway depending on the thickness of the fish.
- Broil fish 6" from heating element high, 4-5 minutes, no need to turn
- Place 3/4 cup rice on each plate, 1 piece of fish, and divide sauce in 4 tiny bowls. Serve with lime wedges.
- In a small bowl, combine the paprika, cayenne, garlic powder, thyme, oregano, salt, black pepper and mix to blend.
- Spritz the fish with oil on both sides and rub all over.
- Coat the fish on both sides with the spice mix.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 374 kcal
% Daily Value*
| Serving | 1piece fish, 3/4 cup rice, 2 1/2 tablespoons tartar | |
| Calories | 374kcal | 19% |
| Carbohydrates | 39g | 13% |
| Protein | 36.5g | 73% |
| Fat | 7.5g | 12% |
| Saturated Fat | 2.5g | 13% |
| Cholesterol | 131mg | 44% |
| Sodium | 675mg | 28% |
| Fiber | 4g | 16% |
| Sugar | 1.5g | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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