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Blackened Seafood Pita

Pull out some pantry spices for a blacken seasoning to sear onto your favorite fish. Stuff into a pita with crisp veggies and a drizzle of something creamy, like this Yogurt Caesar Dressing.


Blackened Seafood Pita

by Beth Short-Rhoads

Serves 6


2 pounds salmon, rockfish, halibut or other wild Alaska seafood

Juice of ½ lemon

1 teaspoon salt

Olive oil

Pitas

Cucumber slices, halved cherry tomatoes, green pepper slices, chopped romaine, red onion

Extras like capers and olives

Yogurt or salad dressing of your choice (try this one!)


BLACKENED SEASONING 1 ½ tablespoons paprika

1 tablespoon garlic powder

1 tablespoon onion powder

1 tablespoon thyme

½ tablespoon smoked paprika

1 teaspoon cayenne or ground red pepper flakes

1 teaspoon black pepper

teaspoon basil

1 teaspoon oregano

1 teaspoon sugar


Cut fish into 1-inch pieces and place in a bowl. Toss with lemon juice and salt, then marinate for 30 minutes. Meanwhile, chop your veggies and prepare the blackened seasoning.


When the fish is done marinating, pat dry with a paper towel. Sprinkle on the seasoning to taste. Warm a large skillet over medium heat and drizzle with olive oil. Add pieces of fish a handful at a time, taking care to not crowd the pan. Sear for 3 minutes. Flip, then sear on the other side until done, 2 to 3 minutes.


Load pita with fish and veggies, then top with yogurt or a creamy salad dressing like this yogurt-based Caesar.


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