I initially prepared this recipe during the summertime when cucumbers were growing abundantly in my garden. I keep a variety of wild-caught fish in my freezer to pull out for easy, nourishing meals. Use your favorite white fish such as cod, halibut, or flounder in this recipe. Pictured here is flounder which is likely our favorite preparation because its thinness lends to a very flavorful and crispy pan-fried fish. This is a perfect recipe for a warm summer evening.

Ingredients

Blackened Seasoning

1 tablespoon paprika 

1 teaspoon chipotle chili powder

½  teaspoon cayenne pepper

1 teaspoon thyme 

1 teaspoon oregano 

1 teaspoon garlic powder 

1 tablespoon onion powder 

1 teaspoon salt 

1 teaspoon ground black pepper

Fish

6 filets of white fish such as flounder, cod, or halibut

¼ cup coconut oil

Kale

1 large bunch kale

3 tablespoons coconut oil

1 clove garlic, minced

a generous pinch of salt

Cucumber Salsa

1 English cucumber, seeded and diced

2 avocados, chopped

½ sweet onion, minced

3 small radishes, minced

1 clove garlic, minced

1 tablespoon extra virgin olive oil

the juice and zest of one lime

a handful of fresh herbs such as cilantro, basil, or parsley

¼ teaspoon salt

Method

Pat the fish dry with paper towels. Rub a teaspoon or two of blackened seasoning on either side of the fish fillets. Reserve the rest of the seasoning for next time.

In a large saucepan over medium-high heat, melt the cooking fat. Pan fry the fish for about 2 minutes on each side, depending on the thickness of the fish, until the filet is cooked through.

Meanwhile, prepare the kale by melting the coconut oil in another skillet over medium-high heat. Sauté the minced garlic for a minute, until fragrant. Add the kale to the skillet with a generous couple pinches of salt. Sauté the kale until tender.

To prepare the salsa, combine all ingredients in a small bowl.

Serve the blackened fish on top of the sautéed kale and a generous serving of cucumber avocado salsa. Serve immediately. Makes 6 servings.