Blackened Haddock Lettuce Wraps with Fiery Mango Salsa

Let it be known: I like things hot.  If my mouth is on fire, I am happy.  Sometimes I over spice things for other people.  You are warned.  Check the heat before you use the amounts I use.  You also may want to switch the habanero pepper out for something more mild.  Here is a helpful site for the heat ranges of various peppers and chilis from around the world!

P.S. This amount of fish served one person.   I had plenty of mango salsa leftover, and enough spice rub for maybe two more filets.  Adjust accordingly.

Ingredients:


1 6 oz. filet of haddock (or other white fish), cubed up
1 t. olive oil
Boston lettuce leaves, washed and dried





Blackening rub:

1/2 t. half-sharp paprika
1/2 t. cayenne pepper
1/2 t. ground black pepper
1/2 t. salt
1/4 t. ground Szechuan peppercorns
1 t. Penzey's Trinidad lemon-garlic rub
1 t. chili powder
1 t. dried oregano





The mango salsa consists of:

1/2 cup diced mango
1/2 cup diced onion
1/2 habanero pepper, seeded and cleaned out, minced
2 T. lemon or lime juice
1 packet Truvia (or 2 t. other sugar substitute)
A pinch of black pepper





Instructions:

Place the cubed fish in a bowl.  Distribute 1 heaping tablespoon of the spice rub over the fish and toss to coat.

Heat the oil in a large pan over medium-high heat.  Add fish and pan-fry until, yes, blackened and cooked through, about 5-7 minutes.  Your kitchen may get smoky.

Serve hot, with salsa and lettuce leaves.  If I had an avocado, I would have added that as well!

I made cole slaw for a side.  I thought it would be good to cut the heat of the dish, and it did!

NOTE:
Chopping up chilis is serious business, especially when they're very hot.  Wear GLOVES while slicing them up, unless you want to experience a lot of pain in the case of touching near your eyes or other sensitive areas for up to 24 hours after slicing the chili(s).  In case it DOES get on your fingers, washing your hands and cleansing them with rubbing alcohol can remedy the heat.