Blackened Cod is perfectly seasoned, moist, flakey, and oh so flavorful! It’s hard to believe it only takes minutes to prepare. Yes, this Cajun classic is the epitome of dinner made easy, and it just might become your new favorite fish recipe.
Blackened Cod is also perfect for those of you that might shy away from fish dishes because you are afraid that they might taste, well, “fishy.” Instead, fresh cod and other white fish smell like pure sea breezes and taste like the sea. But, the key is “fresh.” Add blackening seasoning and a quick sear in a cast-iron skillet, and you have a bonanza of flavors and a tasty dish indeed.
If you follow my blog, you know I love seafood and prepare it every chance I get. I am fortunate to have access to fresh seafood all year round, and I take full advantage of it. I love fresh grouper, snapper, and halibut, and now I have added cod to this lineup. All are considered “white fish” and have a sweet, delicate flavor with firm white flesh and large moist flakes.
Here’s what you will need:
- Cod – is the guest of honor at this party. You will want to use fillets that are about six ounces each and one-half to one inch thick.
- Butter – coats the fillets and helps the blackening season stick. The fillets are also seared in butter which helps them develop the characteristic blackened crust.
- Lemon – with its citrusy tang enhances the flavor of the fish.
Blackened seasoning – adds tons of flavor and a bit of heat. You can purchase it premade or make your own. It’s easy to make, and you probably already have everything you need in your spice cabinet.
Paprika, dried oregano, dried thyme, and ground cumin form the base with brown sugar, which adds a touch of sweetness. Cayenne and black pepper, garlic and onion powder, and kosher salt bring it all together and enhance all of the other flavors.
Here’s how to make it:
- To make the blackened seasoning, combine all seasoning ingredients in a small bowl and stir. Set aside.
- Use a paper towel to pat the fillets dry on both sides.
- Use a pastry brush and brush two tablespoons of melted butter all over the fillets.
- Cover all sides of the fillets with a generous amount of blackened seasoning. Use your hands to pat it in.
- Heat a 10-12 inch well-seasoned cast-iron skillet over medium-high heat for about five minutes. Add three tablespoons of butter. When it has melted, add the fillets. Allow them to cook undisturbed for three minutes.
- Next, using a fish turner or pancake turner, carefully turn the fillets over, and cook for an additional three to four minutes or until the fish is done.
- Top each fillet with a pat of butter and a squeeze of lemon juice and serve immediately.
Frequently asked questions:
Cod is a cold-water fish found in the northern Atlantic and Pacific. It looks a little like a speckled saltwater catfish and has firm white flesh and a mild, delicate taste. Unfortunately, if it smells or tastes fishy, it isn’t fresh!
Blackening is a Cajun cooking method in which seafood, chicken, or meat is topped with a spicy blackening seasoning mix and then quickly cooked over high heat, most often in a cast-iron skillet.
Yes, you can substitute olive oil for butter, but butter will give your dish a slightly richer flavor.
Because blackening produces such a highly flavored dish, I like to keep the sides simple. Cheese Grits, Southern Cheese Grits Casserole, Southern Spicy Tomato-Cheese Grits, or Crockpot Cheesy Grits pair beautifully with fish and are a must-have. An excellent coleslaw would round things out nicely.
If you really want to kick things up a notch, top the Blackened Cod with Mango Salsa or Peach Salsa!
Leftover Blackened Cod would make tasty fish tacos, or you can heat it in the microwave for a minute or so and serve it as it. It will keep well covered in the refrigerator for two to three days.
Unlike most proteins, it is very easy to tell when fish is done. Fish is done when the flesh turns opaque and flakes easily with a fork. You can also take a wooden skewer and stick it in the thickest part of the fish. If it goes in without any resistance, it is done.
Fish cooks so quickly; it is also easy to overcook, so monitor it closely. Overcooked fish is dry and can be tough.
According to the Florida Department of Agriculture, look for firm, translucent fillets, with no discoloration, that have a fresh mild smell, similar to an ocean breeze.
Seafood is perishable. Fresh fish fillets should be stored covered in the coldest part of your refrigerator for no longer than two days before cooking.
Sharon’s tips:
- If your fillets are thicker than one inch, and they are not done after six minutes, you will want to remove the skillet from the heat and place it in a 450 degree F. oven for four to five minutes to finish cooking.
- Because of the amount of smoke, many folks like to blacken fish outside on a grill instead of on the stove. To do this, preheat your grill to 400 – 450 degrees F. Place an empty cast-iron skillet on the grill grates and let it heat up for five to ten minutes. When it is hot, add the butter. When the butter melts, add the fillets and cook as directed above.
- Fresh fish is highly perishable, so it’s best to purchase it the same day you plan to cook it.
- You can use frozen fish fillets in this recipe. To thaw, place the frozen fish in the refrigerator the night before you plan to cook it. When it is thawed, be sure to pat it dry with paper towels to remove any excess moisture before adding the butter or seasoning.
- Any firm white fish such as grouper or snapper can be substituted for the cod in this recipe.
- This recipe produces a moderate amount of smoke. Be sure to turn your exhaust fan on high before you begin cooking.
- If I am using a purchased blackening seasoning, I like to add a teaspoon of brown sugar to the mix.
- This recipe has a moderate amount of heat; reduce or eliminate the cayenne pepper if you prefer less spicy food.
- This recipe works best with a well-seasoned cast-iron skillet. However, if you don’t have one, you can use a large ovenproof non-stick skillet. You might not get the blackened crust, but the fish will still be delicious.
More recipes with blackened seasoning:
If you like this recipe, I know you will also like these quick and easy dishes: Blackened Grouper, Blackened Shrimp, Blackened Shrimp Tacos, Blackened Mahi Mahi, and Blackened Steak.
★ If you make this recipe, please leave a comment and give it a star rating. I would love to know how you liked it!
Thank you so much for visiting Grits and Pinecones; I hope you come back soon!
Blackened Cod Recipe
Ingredients
- 1 ½ pounds Atlantic Cod fillets about 6 ounces each and one-half to one inch thick
- 8 tablespoons unsalted butter divided
- 1 lemon quartered
Blackened seasoning Ingredients:
- 2 teaspoons paprika
- 1 teaspoon cayenne pepper
- ½ teaspoon ground black pepper
- ½ teaspoon ground oregano
- ½ teaspoon dried thyme
- ½ teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon brown sugar
- 2 teaspoons kosher salt
Instructions
- To make the blackened seasoning, combine all seasoning ingredients in a small bowl and stir. Set aside.
- Use a paper towel to pat the fillets dry on both sides.
- Use a pastry brush and brush two tablespoons of melted butter all over the fillets.
- Cover all sides of the fillets with a generous amount of blackened seasoning. Use your hands to pat it in.
- Heat a 10-12 inch well-seasoned cast-iron skillet over medium-high heat for about five minutes. Add three tablespoons of butter. When it has melted, add the fillets. Allow them to cook undisturbed for three minutes. Next, usiing a fish turner or pancake turner, carefully turn the fillets over, and cook for an additional three to four minutes or until the fish is done.
- Top each fillet with a pat of butter and a squeeze of lemon juice and serve immediately.
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