Blackened Cod is a quick, easy dinner recipe that’s perfect for busy weeknights. It takes just 15 minutes and a handful of ingredients to get this spicy, smoky seafood meal on the table.
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Cod is my go-to white fish when I want a mild fish flavor that can take on the big flavors of different species and seasonings.
This Blackened Cod recipe could not be any easier. It cooks fast and you need just three ingredients.
The recipe is a bit spicy, so it might not be the most kid-friendly, unless your kids can handle a little heat. It does balance out nicely with an avocado-based sauce or a fruit salsa or chutney.
If you enjoy blackened seafood recipes, you may also want to try these Blackened Salmon Wraps and Blackened Fish Tacos.
Why This Recipe Works
This is a really quick and easy recipe. It takes about 10-15 minutes to prepare making it a great choice for busy weeknights.
You can use fresh or frozen cod fillets, but be sure to thaw frozen cod in the refrigerator before cooking it.
The intense, smoky, spicy flavor of the blackened cod pairs perfectly with creamy, cool flavors like tzatziki or avocado lime crema, or fruit toppings like Peach Chutney.
This recipe is naturally low carb, keto friendly, and gluten free.
How To Make Blackened Cod
Ingredients
- 1 pound cod fish fillets (thawed, if previously frozen)
- 2 tablespoons blackening seasoning (can be store-bought or homemade)
- 1 tablespoon butter
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
Season both sides of the cod fillets with the blackening seasoning and press it into the fish.
Create!
Heat the oil in a large skillet over medium heat. I use an oven-proof non-stick skillet, but you can use a cast iron, if you prefer.
Once hot, add the fillets and cook for 3-5 minutes per side or until the seasoning is charred and the fish is opaque and flakes easily. It should reach an internal temperature of 145°F on a meat thermometer inserted into the center of the thickest portion.
Note: To make blackened cod on the grill, set your grill temperature to medium and use a grill basket for fish to more easily turn the fish without it flaking apart.
Chef’s Tip: if you have very thick fillets, you may want to transfer the skillet (if oven-proof!) to the oven set at 350°F to finish cooking them through.
Present!
Serve hot.
Tips and Techniques
- If you have very thick cod fillets, you may want to transfer the skillet (make sure it’s oven-proof) to the oven set at 350°F to finish cooking.
- This cod pairs well with cool, creamy toppings like tzatziki and avocado crema (instructions can be found in this Blackened Halibut recipe), or with fruit salsas and chutneys, like this Peach Chutney.
- Store leftovers in an airtight container in the refrigerator. Consume within 3-4 days.
FAQ’s
What Do You Serve With Blackened Fish?
Most vegetables pair well as a side to blackened fish. You can also serve it over rice, cauliflower rice, pasta, or quinoa. Blackened fish also makes a great addition to tacos, burritos, and salads.
Which Fish is Best For Blackening?
You want a firmer fish that will hold together as it quickly cooks. Fish like salmon, grouper, cod, and halibut are good choices.
What Does Blackening Seasoning Taste Like?
Most store-bought blackening seasonings have a smoky, moderately spicy flavor. You can also make your own to better control the amount of spice.
More Cod Fish Recipes
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Blackened Cod
Ingredients
- 1 pound cod fish fillets (thawed, if previously frozen)
- 2 tablespoons blackening seasoning (can be store-bought or homemade)
- 1 tablespoon butter
Instructions
- Pat the cod fillets dry with a paper towel. Season both sides of the fish with the blackening seasoning and press it into the fish.1 pound cod fish fillets, 2 tablespoons blackening seasoning
- Heat the butter in a large skillet over medium heat.1 tablespoon butter
- Once hot, add the fillets and cook for 3-5 minutes per side or until the seasoning is charred and the fish is opaque and flakes easily. It should reach an internal temperature of 145°F on a meat thermometer inserted into the center of the thickest portion.
- Serve hot.
Notes
Tips and Techniques
- If you have very thick cod fillets, you may want to transfer the skillet (make sure it’s oven-proof) to the oven set at 350°F to finish cooking.
- To make blackened cod on the grill, set your grill temperature to medium and use a grill basket for fish to more easily turn the fish without it flaking apart.
- This cod pairs well with cool, creamy toppings like tzatziki and avocado crema (instructions can be found in this Blackened Halibut recipe), or with fruit salsas and chutneys, like this Peach Chutney.
- Store leftovers in an airtight container in the refrigerator. Consume within 3-4 days.
Amy Liu Dong says
I love how delicious and how easy to make this recipe. The perfect dish to prepare during your busy nights.
Jamie says
Oh my, this dish looks amazingly delicious! It was cooked to perfection! The texture and tenderness of the meat are so enticing! Loved it!
Ann says
I love cod and this recipe sounds super tasty! Excited to give it a try! Thanks for the recipe share!
Amy says
Such an easy and delish recipe for a busy night! Cod is my husband’s favorite fish and this is his new favorite recipe for it. He loves spicy food and this had the perfect amount of heat.