So I’m new to cooking fresh cod. Lately I have been experimenting with a wider variety of fish and fish recipes. Cod has a wonderful texture that holds up to many different kinds of recipes. Although it held up well in curry, I was finding that in other recipes it did not hold flavor to my satisfaction. I was certainly not experiencing “ecstasy in every bite”.
Then my old high school friend Andre Fraser posted a very appetizing looking blackened cod that he had made for dinner and I got inspired. Now this is my favorite way to prepare and serve fresh cod. The recipe I modified was from an online blog called Chisel and Fork
- Prepare this meal with a nice, thick piece of filleted cod 1 inch or thicker throughout (not the flat part of the fillet) and six inches long.
- Using 1 teaspoon of the Simple Herb Blend and a touch of salt and freshly ground black pepper, lightly treat the fresh cod at least one hour and up to a week ahead of time. Whether freshly bought or frozen then thawed for use, the integrity of your cod should remain intact.
The Blackening Seasoning:
In a small bowl thoroughly combine the following and set aside.
- 4 tsp brown sugar
- 4 tsp paprika
- 2 tsp cumin
- 1 tsp garlic powder
- 1 tsp dried thyme
- 1 tsp black pepper
- Sprinkle your blackening seasoning evenly and thoroughly over the fish, making sure to keep the seasoning well mixed. Using the back of a spoon press the seasoning into the fish. Let sit for 10-15 minutes.
- Cut the fish into three serving sizes.
- Heat a lightly flavored oil (olive, grapeseed or avocado oil) over medium high heat in a skillet large enough to cook all of the fish at once.
- As soon as the oil begins to smoke, add the fish to the skillet and cook evenly on each side until blackened (4-5 minutes)
- Remove from pan unto serving places. Garnish with cilantro leaves. Serve immediately
Mango, Quinoa, Avocado Salad
This salad pairs perfectly with the blackened cod for a few reasons:
- The sweet and tangy dressing contains some of the same seasonings as the cod including cumin, something sweet and cilantro.
- The quinoa gives the salad real substance while being healthful. I usually go a little nuts with side dishes but in this case simplicity wins, and this salad is the only side I needed.
- There will be enough salad leftover for lunch or dinner the next day. Eat all the avocado on day 1 and add fresh avocado when ready to eat the leftovers.