Blackened Cod

5 from 2 votes

Quick and easy, this blackened cod is just the right amount of spicy and flavorful. Ready in just 20 minutes with minimal clean up, it pairs perfectly with coleslaw or salad.

Prep Time5

Cook Time10

Total Time15

Course: Dinner, Lunch

Cuisine: American

Diet: Gluten Free, Low Lactose, Low Salt

Servings: people

Author: Alicia

Ingredients

Blackened Cod

2 teaspoons chili powder
1 teaspoon garlic powder
1/2 teaspoon oregano
1 teaspoon paprika
1 teaspoon kosher salt (or less, if low sodium)
1/4 teaspoon cayenne*
1 ½ pounds fresh cod filet, skin removed
mild oil or butter for frying

Coleslaw

1/3 cup mayonnaise
1 tablespoon distilled white vinegar
1 teaspoon honey
1/4 teaspoon cumin
8 oz shredded cabbage mix
1 green onion, chopped
1/4 cup shredded carrots
salt and pepper to taste

Instructions

In a small bowl, mix together the chili powder, garlic powder, oregano, paprika, kosher salt, and cayenne (if using). Cut cod into 4 servings of filets and pat both sides with the spice mixture.
Using a cast iron pan, heat 1-2 tablespoons of butter or oil over medium high heat. When oil is shimmering and hot, add the seasoned cod and sear for 5 minutes, until blackened and crispy. Flip and cook another 4-5 minutes until blackened and cooked through.
Meanwhile combine the mayonnaise, vinegar, honey and cumin and whisk till smooth. Toss with the cabbage, green onion, and carrots. Place in the fridge for at least 5 minutes to allow flavors to combine and cabbage to soften. Serve coleslaw under the fish.

Notes

If you don't like your fish spicy, simply omit the cayenne. It will still have some heat from the chili powder, but not be too spicy.
For low sodium, you can edit the amount of salt used.
If you don't own a cast iron pan, it's ok. You may just not get as great of a dark crust on the fish. However, it will be important to preheat your pan to high heat.

Nutrition