Grilled Chilean salmon with roasted vegetables and sun dried tomato cream sauce over penne.
Blackening is a Cajun technique — a spice crust seared hard in a dry skillet — that has been adopted across coastal Mexican kitchens for fish. Here it meets a tropical mango pico and cilantro-lime rice, the sweet-acidic salsa playing against the smoky-spicy crust. It is a bright, modern plate that feels at home on a Pacific-coast Mexican menu.