Make picked red onions first so they have 15 minutes to sit in fridge.Add finely slivered red onion to clean jar or small bowl and cover with apple cider vinegar.Stir/shake in salt and stevia.Let sit in refrigerator while preparing remainder of meal.
Prep relish by dicing a small tangerine, removing seeds but leaving skin on.Add chopped cilantro and chopped, seeded jalapeno.Set aside until onions are ready.
Next, prepare spice rub by mixing chipotle pepper, smoked paprika, cumin, oregano, and salt in small bowl.
Pat fish filet(s) dry and keep skin intact on bottom.Generously sprinkle and pat down the spice blend into fish.
Heat grill or grill pan to approximate 400 F degrees.Place spice-rubbed fish, spice-side down on grates/pan and grill for approximately 3 to 4 minutes or until a blackened crust forms.
Use a wide spatula to carefully flip fish over, to skin side on the grates/pan.Let cook another 3 to 4 minutes or until fish cooked through, white and flaky.You will also notice that it has puffed up a bit.
Take onions out of fridge and drain off vinegar mixture, chop them up a bit.Mix into relish.
If sablefish still in one big filet, cut in half.Spoon an even serving of relish over the top.Enjoy!
Recipe courtesy of The Fit Fork
https://thefitfork.com/merken-blackened-sablefish-...
