Blackened Cod with Homemade Blackening Seasoning Recipe
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.
1 ½poundsAtlantic Cod filletsabout 6 ounces each and one-half to one inch thick
8tablespoonsunsalted butterdivided
1lemonquartered
Blackened seasoning Ingredients:
2teaspoonspaprika
1teaspooncayenne pepper
½teaspoonground black pepper
½teaspoonground oregano
½teaspoondried thyme
½teaspoonground cumin
1teaspoongarlic powder
1teaspoononion powder
1teaspoonbrown sugar
2teaspoonskosher 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.
Video
Notes
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.