This blackened cod with a fresh corn mango salsa is loaded with flavor and can be prepared in under 10 minutes.
When it comes to quick and healthy meals, fish is one of the first to come to mind - from tandoori salmon to baked lemon cod to baked teriyaki salmon.
I've admitted a few times I need to do a better job of eating seafood. Every time I have it, I wonder why I don't eat it more.
One meal that I absolutely love is blackened fish and it couldn't be easier to make. So today I'm sharing a recipe for blackened cod with a corn mango salsa. When I first made the salsa, I made it specifically for this dish and it's such a good pairing.
The great thing about blackened fish is you can use so many different types - from cod to mahi-mahi to catfish to redfish to trout... you get the picture.
Today I was just feeling like some cod. One of the benefits about fish is it cooks so quickly. This recipe can be ready in 10 minutes - it is that easy. And if you don't love the mix of spices I used, try your own or look at the thousands of blackening seasonings out there!
So if you're like me and looking to change it up a little bit, try some blackened cod and don't forget the salsa.
Jump to:
Ingredient Notes
- Salsa - I like to make a fresh corn mango salsa to go on top, but you can also buy something from to store or give this corn mango salsa a try.
- Cod - when it comes to fish, I always go for wild caught if at all possible but farm-raised works too.
- Spices - the combination of sugar and spices helps create that blackening crust and brings a little heat to the fish.
Step-by-Step Photos
- Mix brown sugar and spices in small bowl. Set aside.
- Rub the seasoning into the fish, making sure it's entirely coated.
- Heat 1 tablespoon olive oil in skillet over medium-high heat. Add fish and cook for about 4 minutes or until it's blackened.
- Flip and cook for another 4 minutes or until blackened. (Note - cooking time depends on thickness of fish and how hot skillet is)
FAQs
While cod is lower in healthy omega fats than some fish like salmon, it still has plenty of benefits, including:
• High in lean protein
• Good source of B vitamins
• Rich in phosphorus and selenium
• Low in mercury
As I mentioned earlier you can use a variety of fish, but in general you want a firm fleshed fish like mahi, redfish, snapper, grouper or salmon. Other fish that work well is catfish and trout.
No. Every grocery store sells blackened seasoning, but it really is easy to make on your own for this blackened cod.
Food that is grilled just means it is cooked on a grill, over coals, gas or flame. Food that is blackened is coated with a traditional Cajun seasoning and then on very high heat, usually a cast iron skillet.
The easiest way to tell if the cod is done is by testing it with a fork at an angle, at the thickest point, and twist gently. The fish should flake easily when it's done.
It will also lose its translucent color. If you want to use an internal thermometer, it should be between 140-145°F.
Blackened cod will last for 3 days if kept in an airtight container in the fridge.
When reheating, just reheat covered in the microwave on 50% power so you don't dry it out.
Side Dish Options
While the salsa is a side dish in itself, some other options include:
Pro Tips/Recipe Notes
- Use wild cod when possible. It is healthier for you and just tastes better. Frozen cod works fine too but just make sure it is thawed before cooking.
- If you like a really charred blackening, just cook an extra 2 minutes per side on the stovetop. You won't need to throw in the oven to finish.
- You know the blackened cod is done when it flakes easily when pressed with a fork.
Other Seafood Recipes
If you’ve tried this blackened cod recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Blackened Cod
Ingredients
- 1 tablespoon olive oil
- 1 lb fresh cod
- 2 teaspoon light brown sugar
- 2 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- corn mango salsa
Instructions
- In small bowl, combine the light brown sugar, paprika, cumin, salt, garlic powder, thyme, black pepper and cayenne pepper. Rub the seasoning into the fish, making sure it's entirely coated.
- Heat 1 tablespoon olive oil over medium-high heat in large skillet. Add fish to skillet and cook for 4 minutes per side or until blackened. Remove from skillet and top with corn mango salsa.
Notes
- Use wild cod when possible. It is healthier for you and just tastes better. Frozen cod works fine too but just make sure it is thawed before cooking.
- If you like a really charred blackening, just cook an extra 2 minutes per side on the stovetop. You won't need to throw in the oven to finish.
- You know the fish is done when it flakes easily when pressed with a fork.
David says
I made the blackened cod and mango salsa. Very simple preparation. It was delicious-actually used it for fish tacos. My wife also gave it a thumbs up!
Chris says
That salsa looks amazing!
Vincent Generoso says
The fish is 138 cal. but how much is the salsa?
Ryan says
204 calories per serving - https://www.chiselandfork.com/corn-mango-salsa/
Rachel says
Can you use frozen cod fillets?
Ryan says
Yes I would just thaw overnight in the fridge or place in a bag and submerge in cold water for an hour.
Leslie says
So easy and so fast! I used thawed, frozen cod. Added a chopped fresh mango to Trader Joe's Chile Corn Relish. We gave it a 6 out of 5 stars!
Thinking about other uses for the rub
Ryan says
Awesome! I've used the rub on shrimp as well and works great.
Michelle says
So good and easy! Even my picky 1 year old son loved it!
Ryan says
Definitely easy and tasty!
Gretchen says
I already know how to make blackened fish; I clicked on this for the corn mango salsa recipe but sadly it's not included. 🙁 It looks good though
Ryan says
You can find it here.