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IL Mito’s Blackened Mako

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If you're grilling out and tired of the regular hamburgers and brats, try this recipe. Chef Feker joins Wake Up to prepare Blackened Mako with Grilled Vegetable Salsa.

Chef Michael Feker’s Blackened Mako with Grilled Vegetable Salsa
Serves 4
• 4, 6-8 oz Mako fillets
• 2 Tbsp Unsalted Butter
• 1 Tbsp Olive Oil
• Sea Salt
• Non-Stick or Cast Iron Pan
for the Blackening Rub
• 3 Tbsp all purpose flour
• 1 Tbsp Smoked Paprika
• 1 Tbsp Powdered Mustard
• 1 tps Granulated Garlic
• 1 tsp Granulated Onion
• 1/2 tsp Cayenne Pepper
• 1 tsp Ground Cumin
• 1 tsp Turmeric
• 1 tsp White pepper
• 1 tsp Ground Coriander
• 1/2 tsp Ground Cinnamon
• 1/4 tsp Fresh Grated Nutmeg
• 1/4 tsp Ground Cloves
for the Salsa
• 1 each red, green and yellow peppers
• 1 eggplant
• 1 red onion
• 1 lb fresh asparagus
• 2 tomatoes
• zest of 2 lemons
• 1/3 cup EVO
• 4 tbsp white balsamic

1. In a stainless steel bowl whisk all of the ingredients for the rub together.
2. Transfer the rub to a container that is shallow, but large enough to accommodate the fish fillets.
3. Meanwhile, pat the fish fillets dry with a paper towel. Season the fish with sea salt. Dredge each fillet
on both sides in the blackening rub. Press the fish gently to coat well.
4. Place a heavy-bottom sauté pan on high heat and with olive oil and butter. When butter turns to a
light brown carefully place each fillet in the pan. Continue to cook over high heat 1 minute per side.
5. Remove the fish and set aside.
6. Meanwhile, brush your salsa vegetables with olive oil and grill until charred.
7. Once vegetables are charred remove and let cool.
8. Dice all vegetables to your preferred size (medium preferred), toss with EVO, white balsamic and
lemon zest.
9. Place your blackened Mako shark on a grill or already heated grill pan, mark and cook through to
your desired doneness.
10. Top your Mako with the salsa and get Fekerized.