brings us Corporate Executive Chef Rich Vellante from Legal Sea Bar making their Blackened Fish Taco.


  • 1 T blackening spice rub
  • 8 oz. haddock (or your favorite fish such as Mahi-Mahi or swordfish)
  • 4 ea. corn tortilla
  • 1 cup shredded iceberg lettuce (or cabbage)
  • ½ cup pico de gallo
  • ½ cup pickled red onions
  • ¼ avocado cut into 4 slices
  • ¼ cup ranch dressing
  • Fresh cilantro and lime wedges for garnish


  1. Sprinkle blackening spice on fish and griddle on flat top or sauté.
  2. Grill tortillas until warm.
  3. Spread on each tortilla in this order: lettuce, pico de gallo, seared fish, pickled onions, sliced avocado, ranch dressing, cilantro.
  4. Garnish with lime wedge.

Pico De Gallo Ingredients

  • 3 roma tomatoes, diced
  • ¼ cup red onion, diced
  • ¼ cup fresh cilantro, chopped
  • ½ small jalepeño pepper, veins and seeds removed, diced
  • 1-2 t lime juice, to taste
  • salt to taste

Pico De Gallo Preparation

  1. Combine tomatoes, onion, cilantro and jalapeño in a bowl.
  2. Season with salt and add lime juice to taste.

Pickled Red Onions Ingredients

  • 1 red onion, thinly sliced (use a mandolin if you have one)
  • ½ cup apple cider vinegar
  • 1 T granulated sugar
  • 1 ½ t salt
  • 1 cup hot or warm water

Pickled Red Onions Preparation

  1. Slice the red onions as thin as you can! Use a mandolin slicer if you have one.
  2. Stuff all the red onions in a mason jar.
  3. In a bowl, stir apple cider vinegar, salt, sugar, and warm water to dissolve the sugar and salt.
  4. Pour the pickling mixture over your sliced onions and let them set for an hour.
  5. Refrigerate.