1/8tsp.kosher salt(add more if kumquats are too sour)
4+mint leaves
Instructions
For the Salsa (make just before cooking the fish):
Cut each kumquat in half and remove seeds with the tip of a paring knife. Chop finely on a cutting board OR (for ease) place kumquat halves in a food processor and pulse several times until roughly chopped (but not mushy); transfer to a mixing bowl.
To the mixing bowl, add onion, kiwi, lime juice & zest, olive oil, honey, salt.
Stack mint leaves on a cutting board then roll into a tight tube. Make several cuts across the tube with a sharp knife to create thin ribbons (i.e., chiffonade). Add mint to bowl, stir, taste for seasoning.
For the Fish:
Pat dry fish with a paper towel; sprinkle blackening seasoning on both sides.
Heat a non-stick skillet over high heat, then add butter and olive oil.
Place fish in hot pan. Sear about 1 minute, then reduce heat to medium. Cook 1 more minute and when you see a nice brown crust, flip. Cook for 1 minute, then cover pan and reduce heat to medium/low. Cook 1 more minute, then the fish should be ready (test to ensure it's flaky and opaque). Turn off heat, transfer to a plate and serve with Salsa.
Notes
If your kumquats are on the sour side, taste for seasoning and add a bit more salt and/or honey to offset the flavor.