The Fish That Started It All

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


The Fish:

  • 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


  1. 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.
  2. Cut the fish into three serving sizes.
  3. 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.
  4. 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)
  5. 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:

  1. The sweet and tangy dressing contains some of the same seasonings as the cod including cumin, something sweet and cilantro.
  2. 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.
  3. 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.

Recipe for Mango, Quinoa, Avocado Salad

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