Blackened cod. 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. You may recall I shared the salsa recipe a few days back. 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 great things about fish is it cooks so quickly. This recipe can be ready in 10 minutes – it’s that easy. And if you don’t love the mix up 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 fish and don’t forget the salsa. Enjoy!
Blackened Cod
Ingredients
- 1 tbsp olive oil
- 1 lb fresh cod
- 2 tsp light brown sugar
- 2 tsp paprika
- 1 tsp cumin
- 1 tsp kosher salt
- 1/2 tsp garlic powder
- 1/2 tsp dried thyme
- 1/2 tsp black pepper
- 1/4 tsp 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 tbsp 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.
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!