Is blackened fish burnt?

Blackened fish is not burnt, it just takes on a dark-colored coating because of the way the Cajun seasoning reacts to heat. So don’t worry, you’re not serving charred food to your family or friends - it’s just the flavor!

Do I need a cast iron skillet to make this recipe?

A cast-iron skillet is best for making Blackened Cod but you can use another pan as long as it can handle high heat and is not non-stick.

Can I use olive oil instead of butter?

I recommend using butter because it's the traditional method of blackening and it helps the fish stay better intact while cooking on the skillet. However, I wouldn’t object if you feel passionate about olive oil.

How do I prevent the fish from flaking apart while cooking?

Fish can fall apart easily while cooking if you touch it too much or try to flip it before it’s ready. Be sure to look for the opaque edges before flipping.

Can I make this meal ahead of time?

You can cook blackened cod ahead of time, and then use the cold leftovers to top off salads or roll into a wrap. Keep leftovers in an airtight container in the fridge up to 2 days. If you’d like to eat it hot, rewarm it in a microwave covered with parchment at 50% power for 1 to 2 minutes per piece of fish.

Blackened Cod (15 Minute Recipe)

Name: 15 Minute Blackened Cod Fish
Prep time: 20 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 1 to 1 ¼ pounds cod filet, cut into 4 portions; 4 teaspoons Cajun seasoning; ¼ teaspoon coarse kosher salt (*see note); 3 tablespoons unsalted butter; ½ lemon, cut into wedges; Parsley for serving, optional

Description

This new 15 Minute Blackened Cod Fish recipe is going to become a staple in your weeknight dinner rotation, especially for the summer season. It’s a super-fast recipe that packs a tasty punch and can be paired with pretty much any side dish. The key flavor in this cod is the smoky blackened Cajun spice, but don’t worry if you don’t have any, I’ll help you make your own! This fish is a healthy and low-calorie seafood dish that’s bursting with bold flavors, and I know your family is going to love it!

Ingredients

Scale

1 to 1 1/4 pounds cod filet, cut into 4 portions
4 teaspoons Cajun seasoning
1/4 teaspoon coarse kosher salt (*see note)
3 tablespoons unsalted butter
1/2 lemon, cut into wedges
Parsley for serving, optional

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Instructions

Pat fish dry with paper towels. Sprinkle both sides with Cajun seasoning and salt.
Melt butter in a large cast-iron skillet over high heat. Add the seasoned fish, and let cook, undisturbed until the bottom is blackened and the fish is turning opaque up the sides along the bottom edge, 1 to 3 minutes, depending on the thickness of the fish filets.
Carefully flip the fish over and continue cooking until the fish lightly flakes, 1 to 3 minutes depending on the thickness of the fish filets. For thicker pieces, an instant-read thermometer inserted into the center of the fillets should reach 145 degrees.
Serve with lemon wedges and parsley if desired.

Notes

Ingredient Note:

If you cannot find store-bought Cajun seasoning, you can make your own by mixing 1 ½ teaspoon paprika, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon dry thyme, ¼ teaspoon black pepper, ¼ teaspoon salt, ¼ teaspoon celery seed, ¼ teaspoon cayenne (or more to taste.) Check the label of your Cajun seasoning. Some do not contain salt or sodium and in that case, increase the amount of added salt to ¾ teaspoon.

Tip:

To prevent the fish from flaking apart, do not move it around in the skillet. Once you flip it over, it is best to leave it so that it doesn’t start to break apart.

Make-Ahead:

Cold leftover blackened cod can be used to top off salads or to be rolled into a wrap. Rewarm in a microwave covered with parchment at 50% power for 1 to 2 minutes per piece of fish.

Prep Time: 5 minutes
Active Time: 15 mins
Cook Time: 10 mins
Category: Main Course
Method: Stove Top
Cuisine: American

Nutrition

Serving Size: 4 ounces
Calories: 171
Sugar: 0 g
Fat: 9 g
Carbohydrates: 0 g
Fiber: 0 g
Protein: 20 g