Blackened Cod Recipe

Blackened cod topped with corn tomato salsa and fresh basil.

Delicious blackened cod recipe with fresh corn tomato salsa. Cod is coated in butter and a cajun seasoning blend, then seared in a cast-iron skillet. The fresh salsa balances out the spicy flavor to make the perfect cod recipe.

Course Main Course

Cuisine American, Cajun

Keyword blackened, blackened fish, blackening, blackening seasoning, fish

Prep Time 15

Cook Time 12

Total Time 27

Servings servings

Calories 287kcal

Author Lauren LeBlanc

Equipment

Ingredients

Blackened Cod

1 pound cod filets cut into 4 fillets
1 tablespoon blackening seasoning
1-2 tablespoons Avocado oil or grapeseed oil or clarified butter
4 tablespoon unsalted butter melted

Tomato corn salsa

1 tablespoon avocado oil
1 ½ cup corn kernels 2 medium sized corn cobs
1 cup cherry tomatoes
¼ cup finely diced red onion
1 garlic clove minced
1 tablespoon lemon juice
1 teaspoon olive oil
1 teaspoon blackening seasoning
1 tablespoon thinly sliced fresh basil

US Customary - Metric

Instructions

PREP FISH: Check fish for any bones by running your finger along the fillet. Remove any bones with fish bone tweezers. Pat fillets down with paper towels. Let sit at room temperature while you prepare the other ingredients.
PREP VEGGIES: Remove husks from corn and cut kernels away from the cob. Dry corn thoroughly. Slice tomatoes into quarters. Finely dice red onions. Mince garlic. Chiffonade (thinly slice) basil.
CHAR: Heat a skillet over medium-high heat. Add 1 tablespoon avocado oil and swirl to coat. Add corn and let sit undisturbed for 5 minutes until charred on the bottoms. A splatter screen is helpful for this, as some corn may splatter. Remove from heat. Wipe out skillet if needed.
SALSA: Combine diced tomatoes, charred corn, red onion, garlic, lemon juice, olive oil, blackening seasoning, and basil in a small bowl. Season with salt and pepper to taste and mix well. Cover to keep warm and set aside.
SEASON: Combine melted butter and blackening seasoning together in a small bowl. Brush evenly over both sides of the cod fillets.
SEAR: Heat a skillet over medium-high heat. Add avocado oil to the skillet and swirl to coat. Turn on stove ventilation. Add cod to the hot oil, and cook 3-4 minutes, until fish is blackened and releases from the pan naturally. Gently flip fillets and and cook for another 2-4 minutes on the other side, until an instant read thermometer reads 145°F (63°C). In the last minute or 2 of cooking, add in the butter to melt. Spoon melted butter over the cod.
SERVE: Serve fillets warm, topped with tomato corn salsa and a squeeze of lemon.

Notes

You can use store bought blackening seasoning, but I highly recommend you make your own Homemade Blackened Seasoning! Different seasoning mixes have different amounts of salt, so season accordingly. I find store bought blackening seasonings to be way more salty than my homemade mix, so if using store bought you may need less seasoning.
Dry corn really well. It has a tendency to pop out of the pan. A splatter screen is really helpful for this.
You MUST fully preheat your cast iron skillet for about 5 minutes to get the blackened crust.
Don’t skip the instant read thermometer! It is SO helpful for knowing when food is properly cooked.
The fish will naturally release from the pan when it's ready, don't force it.
Thinner pieces will cook faster, so remove those first.
How to store leftovers: Store leftovers in an airtight container in the fridge for 2-3 days. Store tomato corn salsa and fish separately.
How to freeze: Do not freeze this recipe.
How to reheat: Reheat fish in a 300°F (150°C) oven until warmed throughout. You can add a little oil or butter on top, then cover with foil to prevent it from drying out.
Make ahead: This blackened cod dish is best served fresh. You can prep the corn a day ahead of time and remove the kernels from the cob. You can also prep the tomatoes and onions and store them together in the refrigerator.

Nutrition