Cod is a firm and flaky fish. It has a mild flavor. My favorite way to cook it is to blacken it! This pan searing method first coats the cod fish in cajun spices and butter, then sears it in a hot cast iron skillet. The result is a crisp and flavorful blackened crust and a flaky inside.
First prep the cod. Check it for any bones and remove them with fish bone tweezers. Pat the outside dry with a paper towel. This helps get a nice sear.
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Season the cod with a mixture of blackening seasoning and melted butter. Brush it on with a basting brush.
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This step is important! Make sure to fully preheat your pan before adding the fish. I prefer using a stainless steel or cast iron skillet to blacken fish.
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Once your pan is sizzling hot, add oil. I like avocado oil for high heat cooking. Add your cod fillets to the pan. Cook until each side is blackened.
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Once the cod fish reaches an internal temperature of 145°F (63°C), it's finished cooking. Transfer to your serving plate.
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Serve topped with tomato corn salsa and fresh basil. Serve with lemon wedges. Enjoy!
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