Blackened Cod
User Reviews
5.0
174 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
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Total Time
10 mins
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Servings
4
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Calories
152 kcal
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Course
Main Course
Blackened Cod
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Cajun style blackened cod is coated with tasty seasonings and pan seared to form a delicious crust.
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Ingredients
- 24 ounces cod 4 60 ounce fillets or loins
- 1 tablespoon vegetable oil
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon cayenne pepper
- ½ teaspoon Course Salt
- ½ teaspoon black pepper
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Instructions
- In a small bowl, combine paprika, oregano, thyme, garlic powder, onion powder, cayenne pepper, salt and black pepper.
- Dry each cod fillet or loin with paper towel to remove excess moisture.
- Sprinkle the seasoning mixture evenly over the fish, using your hands to coat all sides of the fillet.
- Heat oil in a cast-iron skillet or other heavy pan over medium high heat.
- Put the fillets, into the hot pan without crowding. Cook 2-3 minutes without turning.
- Carefully turn the fish using a spatula or fish spatula. Cook for 2-3 more minutes.
- Serve hot
Notes
- Always pat the fish fillets dry with paper towels to remove excess moisture before cooking.
- Use a cast iron skillet or any heavy skillet and make sure the oil is hot before adding the fish. The blackening process requires a hot pan.
- If you are using a non-stick skillet, you will still need to use oil because we are cooking over high heat.
- Don't be tempted to flip more than once! You want a crust to form on the bottom and then on the top of the fish.
- Leave lots of space between the fillets. You may have to cook in two batches.
- If you are cooking in two batches, carefully use paper towels to wipe the pan clean, add fresh oil, and wait for it to reheat before adding the next batch.
- This recipe is even quicker if you skip making your own seasoning and use a store bought Cajun seasoning blend.
- Fish should be cooked to an internal temperature of 145°. The only safe way to tell is by using a meat thermometer, which I often mention, is an inexpensive too that ensures perfectly cooked food every time. Use the thermometer in the thickest part of the fish to get the internal temperature.
- You don't have to stick to cod with this recipe! It works great for most fish. Try halibut, mahi mahi, red snapper, or salmon.
- Store leftover fish in an airtight container in the fridge and use it within 1-2 days.
Nutrition Information
Show Details
Serving
1g
Calories
152kcal
(8%)
Carbohydrates
3g
(1%)
Protein
31g
(62%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Cholesterol
73mg
(24%)
Sodium
385mg
(16%)
Potassium
773mg
(22%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
1053IU
(21%)
Vitamin C
2mg
(2%)
Calcium
48mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 152 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 152kcal | 8% |
| Carbohydrates | 3g | 1% |
| Protein | 31g | 62% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 73mg | 24% |
| Sodium | 385mg | 16% |
| Potassium | 773mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1053IU | 21% |
| Vitamin C | 2mg | 2% |
| Calcium | 48mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
174 reviews
Excellent
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