I love a well seasoned fillet of fish, sauteed in a small amount of oil on a smoking hot cast iron skillet! I found a blackening spice rub recipe in a cookbook I enjoy Cook This, Not That! and was excited to make this from-scratch blend for my Blackened Cod! The moist fish has a crispy exterior and the blackening spice rub gives it an explosion of flavor!
Combine paprika, salt, onion powder, garlic powder, cayenne, black pepper and oregano and carefully rub the spice mix on both sides of the fillets.
Heat oil in a cast iron skillet or sauté pan over high heat. When the oil starts to lightly smoke, add the fish and cook without moving for 3-4 minutes on the first side, then flip and cook for 1-2 minutes until the fillets flake when gently pressed with a fork.
I enjoyed my blackened cod on a bed of quinoa with slices of vine-ripened cluster tomato. So good!
The recipe was inspired by a Blackened Tilapia recipe in Cook This, Not That! but, the original recipe called for much more salt and cayenne than shown in my recipe below, and was quite overpowering, so, I made a new batch using less of both. I wanted the heat from the cayenne, but, still be able to taste the fish. I love the combination of the various spices used though, it really takes a mild tasting fish to a delicious level!
- 2 cod fillets
- 1 tablespoon vegetable oil
- 1 tablespoon paprika, sweet or smoked (I used smoked)
- ½ teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon cayenne, or to taste
- 1 teaspoon black pepper
- ½ teaspoon oregano or thyme
- chopped fresh parsley for garnish, optional
- Combine all spice ingredients in a sealable container
- Rub spice mix on both sides of the fillets
- Heat oil in cast iron skillet or sauté pan over high heat
- When oil lightly smokes, add fillets and cook without moving them for 3-4 minutes.
- Flip and continue cooking for another 1-2 minutes until the fillets flake when pressed with a fork
- Spice mix yields about ⅛ cup
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