This blackened cod with a fresh corn mango salsa is loaded with flavor and can be prepared in under 10 minutes.
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. Hope you enjoy!
What Ingredients are in this Blackened Cod Recipe?
- Olive oil
- Light brown sugar
- Spices – paprika, cumin, kosher salt, garlic powder, dried thyme, black pepper, cayenne pepper
- Corn mango salsa
How to Make Blackened Fish
- Mix brown sugar and spices in small bowl. Set aside.
- Rub the seasoning into the fish, making sure it’s entirely coated.
- Heat 1 tbsp 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)
Best Fish for Blackening
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.
Other Seafood Recipes
- Honey Garlic Salmon
- Caribbean Shrimp Tacos
- Baltimore Crab Cakes
- Sheet Pan Shrimp Boil
- Creamy Shrimp and Grits
- 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
- 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.