Blackened Fish Citrus Salad with Avocado Dressing

Main Course

Recipe courtesy of Seriously Good Salads

Serves 4

  • 4 skinless boneless fish fillets 
  • 2 tbsp (30 ml) vegetable oil, divided 3 tbsp (23 g) Cajun seasoning 
  • 1 teaspoon dried oregano 
  • 1 Ruby Red grapefruit 
  • 2 clementines 
  • 1 orange 
  • 3 cups (90 g) packed baby salad leaves 
  • ½ small head radicchio, sliced into thin strips 

Avocado Dressing

  • 1 ripe avocado, peeled and pitted 
  • 1 cup (40 g) packed fresh cilantro, chopped 
  • 1 teaspoon lime juice 
  • 1 clove garlic, peeled 
  • 2 tablespoons (28 g) mayonnaise 
  • 2 tablespoons (30 g) sour cream 
  • 2 tablespoons (10 g) shredded Parmesan cheese 
  • ½ teaspoon salt 
  • Pinch of freshly ground black pepper 
  • ½ cup (120 ml) water

Blackened Fish Citrus Salad with Avocado Dressing

Blackened Fish Citrus Salad with Avocado Dressing

Click image to enlarge


Brush the fish on both sides, using 1 tablespoon (5 ml) of the oil. Mix together the Cajun seasoning and oregano and sprinkle onto the salmon to fully coat. 

In a skillet, heat the remaining tablespoon (5 ml) of the oil over medium heat and fry the salmon for 3 to 4 minutes on each side, or until cooked through. 

Meanwhile, use a sharp knife to remove the skin from the grapefruit, clementines and orange. Slice the fruits into thin slices. 

Prepare the dressing. In a blender, combine all the dressing ingredients and blend until smooth. Transfer to a small pitcher or bottle. 

On a serving plate, combine the baby salad and radicchio leaves. Arrange the sliced fruit on top and add the salmon fillets. 

Drizzle with a little of the dressing and serve the salad with the rest of the dressing on the side.


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