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This easy blackened cod is made with fish coated in a homemade spice mixture and broiled until tender. Serve with an creamy avocado sauce!
Cod is one of those universally beloved types of fish.
Its mild flavor pairs well with all sorts of ingredients, and it’s reported to be pretty healthy too!
Maybe you’ve already enjoyed it in recipes like baked panko cod, the delectable cod reuben, or spiced cod with sweet potato mash. (If you haven’t tried those yet, then you’re in for a good time!)
Today I’m sharing how to prepare cod coated with a homemade spice mixture, broiled until tender, and served with a creamy avocado sauce.
Interested in other white fish recipes? Be sure to check out pan-seared rockfish, fish meunière, pan-seared grouper, and halibut tacos!
Can I Use Store-Bought Blackening Seasoning?
Sure! Just be aware that since spice recipes vary, each brand will result in a slightly different flavor.
So make sure you like the flavor of the seasoning you choose!
Also, some blackening seasonings are more suited for outdoor cooking. They can create a lot of smoke!
The homemade blend in this recipe should eliminate that issue.
This blend is adapted from a recipe in Tieghan Gerard’s Half Baked Harvest cookbook.
Preparing Blackened Cod
For a homemade blackening seasoning, I recommend a mix of smoked paprika, garlic powder, cayenne, thyme, and salt. And maybe a bit of brown sugar.
Start by mixing the ingredients together.
Next, place the cod in an oiled, oven-safe pan. I like to use this Lodge 12″ carbon steel skillet.
Generously sprinkle the fish with the seasoning blend.
You’ll probably have some blackening seasoning left over. Save it to use later in blackened shrimp and grits or rockfish tacos!
Then, drizzle a little oil over the fish and rub the oil and seasoning mixture together with your fingers.
A high-smoke point oil is ideal here, since we’re broiling the fish. This avocado oil by Primal Kitchen is my preference.
Slide the fish into the oven, and broil for about 5 minutes per half-inch thickness.
The cod will be flaky in texture when done.
Making the Avocado Sauce
The avocado sauce comes together quickly, so you can make it while the fish is cooking.
In a blender or food processor, purée yogurt, avocado, and lemon juice. I used this KitchenAid 5-cup food processor.
When the fish is ready to serve, add a spoonful of avocado sauce and eat right away!
Looking for side dish inspiration? A green bean salad with almonds and Boursin mashed potatoes would go great with this blackened cod.
Blackened Cod with Avocado Sauce
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Equipment
- blender or food processor
Ingredients
Blackening Seasoning:
- 2 tsp light brown sugar (optional)
- 2 tsp paprika or smoked paprika
- ¼ tsp cayenne
- ¼ tsp garlic powder
- ¼ tsp dried thyme
- ¼ tsp sea salt
Cod:
- 8 ounces cod (~2 fillets)
- 2 TB avocado oil, divided Or another high smoke-point oil
Avocado Sauce:
- ¼ cup plain yogurt (whole milk)
- ½ avocado
- ½ lemon, juiced (or more as needed)
Instructions
Prepare + Cook Cod:
- Mix together all of the blackening seasoning ingredients in a small bowl.Brush an oven-safe pan with half the oil (1 tablespoon). Alternatively, use a sheet pan.Add the cod to the pan, and generously season the top of the fish with the blackening spices.Extra Seasoning Note: You will probably use about half the blackening seasoning. Reserve the remaining seasoning for another use.
- Drizzle the remaining 1 tablespoon oil on the fish, and use your fingers to rub the oil into the seasoning.
- Move an oven rack to about 4" away from the broiler. Preheat broiler to high.Slide the pan into the oven.Cook cod for 5 minutes per ½" thickness, or until the fish is tender and easily flakes apart with a fork.Do not flip the fish halfway through cooking.
- While the fish broils, make the avocado sauce. Add the yogurt, avocado, and lemon juice to a blender or food processor and purée until smooth. Add more lemon juice to thin out the sauce if desired. Optionally, you could use a fork to mash the avocado into the yogurt and lemon juice. Your sauce will likely be less smooth.Serve the cod right away along with the avocado sauce.
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