Blackened Flying Fish with Green Seasoning Salsa

By AislePrompt Editorial · Published 2026-06-05 · Updated 2026-06-05

Pan-seared flying fish coated in a bold blend of spices, served with a fresh, herbaceous green seasoning salsa typical of Trinidadian coastal cuisine. This Caribbean-inspired seafood recipe, ready in about 25 minutes, pairs flying fish fillets, paprika, ground black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 fillets (6 oz each) flying fish fillets
• 1 tbsp paprika
• 1 tsp ground black pepper
• 1/2 tsp cayenne pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 2 tbsp vegetable oil
• 4 scallions, chopped
• 1/2 cup fresh cilantro leaves
• 1 tbsp fresh thyme leaves
• 1/2 cup fresh parsley leaves
• 3 garlic cloves
• 2 tbsp lime juice
• 3 tbsp vegetable oil
• 1/2 tsp salt

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Instructions

1. Step 1: In a small bowl, mix 1 tbsp paprika, 1 tsp ground black pepper, 1/2 tsp cayenne pepper, 1 tsp garlic powder, 1 tsp onion powder, and 1 tsp salt to create the blackening spice.
2. Step 2: Pat dry 4 flying fish fillets (6 oz each) and coat both sides evenly with the blackening spice.
3. Step 3: Heat 2 tbsp vegetable oil in a heavy skillet over medium-high heat until shimmering. Add the fillets and cook for 3-4 minutes per side until the edges are crispy and fish flakes easily.
4. Step 4: Meanwhile, in a food processor, combine 4 chopped scallions, 1/2 cup fresh cilantro leaves, 1 tbsp fresh thyme leaves, 1/2 cup fresh parsley leaves, 3 garlic cloves, 2 tbsp lime juice, 3 tbsp vegetable oil, and 1/2 tsp salt. Pulse until a coarse salsa forms with vibrant green color.
5. Step 5: Serve the blackened flying fish fillets hot topped with the green seasoning salsa for a bright, aromatic contrast.