Easy Blackened Cod

Name: Easy Blackened Cod
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1-1.5 pounds cod (cut into 4 filets); 2 tablespoons olive oil (divided); 2 tablespoons butter; blackened seasoning (see below); 2 lemons (cut into wedges, or use lime wedges); freshly chopped cilantro (for garnish); white rice (for serving); pineapple salsa (see below); 1 tablespoon smoked paprika; 2 teaspoons onion powder; 2 teaspoons garlic powder; 1/2 teaspoon black pepper; 3/4 teaspoon sea salt; 1 teaspoon brown sugar; 1/2 teaspoon cayenne red pepper; 1/2 teaspoon dried thyme; 1/2 teaspoon dried basil; 1/2 teaspoon dried parsley; 1/2 teaspoon dried oregano; 2 cups pineapple (diced); 1 cup mango (diced); 1/4 cup fresh cilantro (chopped); 2 tablespoons red onion (diced); 1/2 lime (juiced); sea salt to taste

This Easy Blackened Cod recipe is a healthy fish recipe that is packed full of flavor. The cod filets are coated in my blackened cod seasoning before being sautéed quickly in a hot skillet. I like to serve the cod with a sweet pineapple salsa and rice. You will love this easy cod recipe for those busy nights!

Prep20 min
Cook5 min
Total25 min
Makes4 servings
Calories311

Ingredients

4 servings

For the cod:

1-1.5 pounds cod (cut into 4 filets)
2 tablespoons olive oil (divided)
2 tablespoons butter
blackened seasoning (see below)
2 lemons (cut into wedges, or use lime wedges)
freshly chopped cilantro (for garnish)
white rice (for serving)
pineapple salsa (see below)

Blackened Cod Seasoning:

1 tablespoon smoked paprika
2 teaspoons onion powder
2 teaspoons garlic powder
1/2 teaspoon black pepper
3/4 teaspoon sea salt
1 teaspoon brown sugar
1/2 teaspoon cayenne red pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon dried parsley
1/2 teaspoon dried oregano

Pineapple Salsa:

2 cups pineapple (diced)
1 cup mango (diced)
1/4 cup fresh cilantro (chopped)
2 tablespoons red onion (diced)
1/2 lime (juiced)
sea salt to taste

Method

1
In a medium bowl mix together the blackening seasoning: paprika, onion powder, garlic powder, black pepper, salt, brown sugar, cayenne red pepper, thyme, basil, parsley and oregano and mix well. Set aside.
2
In another medium mixing bowl combine the pineapple, mango, cilantro, red onion, lime juice and cayenne red pepper and mix well. Taste and add salt as needed. Set aside.
3
Use paper towel and pat dry each piece of cod of any excess moisture.
4
Using a pastry brush or your hands rub each piece of cod with the olive oil on both sides and place on a large plate.
5
Sprinkle the cod with the blackening seasoning on all sides of the cod making sure to evenly coat the cod. Gently press the seasoning on the cod filets to make sure the coating sticks to the fish.
6
Heat a large skillet or cast iron skillet over high heat. Add the butter and heat until shimmering.
7
Add the cod to the skillet and let the cod sit in the skillet for about 2-3 minutes {you want the bottom to start to blacken}. Using a spatula or tongs carefully flip over the fish and cook another 1 to 3 minutes {depends on the thickness of the fish}.
8
Use a thermometer to check the center of the fish fillets. The internal temp should reach 145 degrees F and the fish should be flaking. Remove and serve with lime or lemon wedges, white rice, fresh cilantro and pineapple salsa.

Notes

Store cooked cod in an airtight container in the fridge for 2-3 days. Warm leftovers in a 275°F oven for about 15 minutes to prevent drying out. To freeze, wrap cooled cod in parchment or wax paper, place in a ziplock bag, and freeze for up to 3 months. Thaw in the fridge before reheating. The pineapple salsa is best enjoyed fresh, but can be stored in an airtight container in the fridge for 2-3 days.