Blackened Fish with Tomatillo Salsa

My fast forward route to Sparkling Summer Flavors…Blackened fish served here with Tomatillo/ Green tomato salsa & Coconut rice. The Pineapple salsa served as a tangy refreshing salad that complemented the meal beautifully!

For the fish
Press the Tunisian Rub firmly on the fleshy side of fish and leave aside for at least 20 minutes.
Then pan sear with the spicy side down first. Flip and cook till done.

For the Tunisian Rub:
Coarsely pound 1 tsp each of cumin, coriander and fennel. Mix in 1 tsp crushed red pepper and salt to taste.

For the Tomatillo Salsa
Crush tomatillos in a chopper. Add freshly chopped cilantro, finely minced onion, jalapeño, sugar, salt and a little olive oil!

For the Pineapple Salsa
Cut pineapple into small cubes. Add finely minced onions, jalapeño, mint, salt and lemon juice.

For the Coconut Rice
Start rice in the rice cooker, midway add freshly grated coconut, salt, a tsp of olive oil, jalapeño and cilantro. Continue cooking till done.



  1. Hi Ruchi, I made this last night and the family just loved it. I made just one change, i replaced the fennel seeds with caraway …and added some spoked paprika to it. Just amazing how quickly this delicious meal came together

  2. Thanks Ruchi for the recipe, came out good. Very simple and delicious.