Tuesday, January 4, 2011

Blackened Cod

This is one of my oldest recipes for blackening spices. It's quick and easy to put together with spices that are probably already in your pantry.  If you have extra spice mix, store it in an empty spice container for future use.

Serves 2.

2 Tbls smoked paprika
2 tsp chili powder
1 tsp ground cayenne
1 tsp ground coriander (you can ground whole coriander in food processor)
1/2 tsp sea salt
1 tsp oregano
1 tsp garlic powder
1 Tbsp coconut oil
2 cod filets (also good with catfish, tilapia, etc.)

  1. Preheat oven to 400 degrees.
  2. Mix spices together. 
  3. Dredge fish in spices. 
  4. Preheat a large skillet and melt coconut oil.
  5. Saute fish for 1 - 2 minutes per side. (The original recipe calls for sauteing fish in a dry nonstick skillet. I don't use nonstick so I added the oil.)
  6. Transfer to a shallow pan and finish cooking in oven for 5 - 10 minutes or until fish flakes easily with fork.
I served this over pureed turnips but it is also great with a remoulade. I will post both recipes separately.


  1. Thanks for the recipe. Made it last night minus the coriander.

    1. You're welcome, Holly. Hope you enjoyed it!

  2. I like chicken wings...