Blackened Basa With Mango Salsa

The 'Basa' Fish is a white flaky fish, so will take some deligating out of the frying pan, carefully with a large spatula.
This recipe would also be awesome with halibut or swordfish as well.




Blackening Spice

2 tbs of paprika
1 tbs cayenne pepper
1/2 tbs black pepper
pinch of sea salt
1 tbs dried oregano flakes
1 tsp rice flour or arrowroot powder

Mix the spices in a large bowl, large enough to lay the fish in. Make sure oven is pre-heated to 375'c. This recipe will work best if you have a cast iron skillet, but any frying pan will also do. Also make sure you have some ventilation going, when the fish hits the frying pan it will slightly choke you with spice. Ventilation will help eliminate the intensity. Coat the 'Basa' with blackening spice, and lay in the hot skillet, only searing on both sides and then finishing in the oven. Should only take about 10 minutes. While it is the oven start your 'Salsa'.


 Mango Salsa


1 large mango
1/4 cup of fresh cilantro
1/2 a red pepper
1/2 yellow or orange pepper
1/8 cup of chopped red onion
1/8 cup of chopped green onion
2 tbs of apple cider vinegar
pinch of sea salt to taste

Cutting into a mango is always messy, and sometimes tricky. It is a neat fruit, but definitely not a dainty one. The easiest way I have found to cut into it, is to peel the skin right off the mango, then dice around the pit.
Then, once you have cleaned up your mango mess, start dicing the rest of the veggies into small
{as you can} pieces, coating with the apple cider and pinch of sea salt.

Blackened Basa served with Mediterranean Salad