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Ingredients
1 Tablespoon coconut oil melted
1 lb. Rockfish about 2 large fillets
Blackened Seasoning:
1 Tablespoon paprika
1 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1 teaspoon of dried thyme leaves
1 teaspoon of dried oregano leaves
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Avocado Fish Taco Sauce:
1 avocado
½ cup non-fat Greek yogurt
1 cup of water
2 cups of cilantro with stems
½ lime juice
1 large garlic clove
1/2 teaspoon salt I use Himalayan
1-2 splashes of chipotle sauce optional
Instructions
Blend all ingredients of the avocado fish taco sauce in a blender. Set aside in the refrigerator until ready to use.
In a small bowl mix all the ingredients for the blackened seasoning. Set aside.
Preheat the oven to broil. In a 9 x 13-inch baking dish drizzle 1 tablespoon of oil. Rinse the Rockfish in cold water and pat dry with a paper towel. Add it to the prepared baking dish. Pour the blackened seasoning on top of the fish and using hands rub it into the fish and around the sides and bottom. Pour the blackened seasoning on top of the fish and using hands rub it into the fish and around the sides. Bake uncovered 6-10 minutes or until the center is cooked and flakes apart when pulled with a fork (bake 6 minutes for thin slices, thick slices might need about 10 minutes). If it starts to burn on the top cover in foil.
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