During the summer, I don’t like to turn the oven on too much to make dinner. So my dinner go-to’s consist of quick and easy stove top meals that can be ready in under 20 minutes. That’s what everyone kind of wants, right? Something quick to put on the table with minimal effort?
This blackened cod with avocado corn salsa certainly fits the bill. It has a little bit of heat from the blackening spices, but it’s balanced so well with the fresh avocado corn salsa. Throw in the fact that this recipe is also gluten-free and dairy-free and we have ourselves a winner here.
Why You’ll Love this Recipe
An Avocado Corn Salsa You’ll Want to Put on EVERYTHING
Throw avocado and corn on anything and I swear I’ll eat it. The fish is cooked for 3-4 minutes on each side in a skillet on the stovetop. Then it’s topped with this fresh and vibrant avocado corn salsa. Easy peasy!
Combine corn and avocado with red onions, tomato, cilantro, lime and salt and you have an avocado corn salsa that is vibrant and full of flavor. Plus, it only takes about 5 minutes to throw together making it a easy topping for any protein.
If I haven’t told you this already, I’m known for my love of avocados. In fact, a few people in the break room used to call me avocado lady at my last job. I’m not even sure if they ever learned my real name. As far as nicknames go, avocado lady is a pretty decent one so I’ll take it!
Even the non-avocado obsessed guy in my house is in love with this avocado corn salsa though. So it’s not just for the avocado obsessed, I swear.
How to Make Blackened Seasoning
To make this cod “blackened” we’re using spices such as paprika, chili powder, ground black pepper, oregano, cayenne pepper, garlic powder, onion powder and salt. I know it sounds like a lot of spices, but trust me, it’s worth it!
I like to quadruple the spice mix and keep it on hand for whenever I want to make blackened seafood or even chicken!
If you don’t want the spice mix to be as spicy, just omit the cayenne pepper. You can also add a little bit of brown sugar to balance the heat.
Mix together your spices with a little oil to create a marinade for the cod. Then brush it on both sides of the cod.
Ingredient notes
- Cod filets – Look for 6-ounce filets that are similar in thickness so they cook evenly. Fresh or frozen cod both work well.
- Blackening spices – A mix of paprika, chili powder, garlic powder, onion powder, oregano, black pepper, cayenne, and salt. Make a bigger batch and store in an airtight container for up to 6 months.
- Avocado oil – Use avocado oil or olive oil for coating the spices onto the fish.
- Corn – Fresh, frozen, or canned corn all work. If using canned, drain and rinse first.
- Avocado – Choose ripe avocados that give slightly when pressed. Too firm and they won’t dice easily; too soft and they’ll be mushy.
- Lime juice – Fresh lime juice is best. One lime yields about 1 tablespoon of juice.
MAKE EXTRA BLACKENING SPICE
This spice blend keeps for months in an airtight container. Quadruple the recipe and you’ll have blackening seasoning ready to go for quick weeknight meals. Use it on chicken, shrimp, or other fish.
How to Tell when Cod is Cooked on the Stovetop
I like cooking seafood because it’s easy to tell when it’s done cooking. There are multiple methods to help decipher if your cod is cooked on the stovetop. Remember, seafood cooks quickly and is easy to overcook, so keep an eye on it.
- Cod, as with all seafood, should be cooked to an internal temperature of 145F. Insert a instant read thermometer into the center of the fish. If it reaches 145F you’re good to go!
- When fish is cooked it becomes opaque. If you look at the fish and it is still translucent in parts (especially in the thickest part of the fish), then continue cooking for a few more minutes.
- Another simple way to decide if your cod is cooked without a thermometer is to use the simple fork test. Cooked fish is easily flaked with a fork. Take a fork to the thickest part of the fish and prod at it at a 45-degree angle. If the fish easily flakes, it’s ready. If it resists, the cod still needs more time to cook.
FAQs
It has a little kick from the cayenne pepper, but it’s not overly spicy. The avocado corn salsa helps balance the heat. If you’re sensitive to spice, omit the cayenne pepper.
Yes! This blackening spice blend works great on mahi mahi, tilapia, salmon, or halibut. Adjust cooking time based on the thickness of your fish.
The salsa tastes best when made fresh, but you can prep the ingredients a few hours ahead. Wait to add the avocado until just before serving to prevent browning.
Expert Tips
Storage instructions
Store leftover blackened cod in an airtight container in the refrigerator for 1-2 days. Reheat gently in a skillet over low heat to prevent drying out.
Store leftover avocado corn salsa separately in an airtight container in the refrigerator for up to 1 day. The avocado will brown slightly, but it’s still safe to eat.
Serving suggestions
Serve this blackened cod over white rice or alongside southwest quinoa salad. You can also swap the avocado corn salsa for homemade mango salsa for a sweeter, tropical twist. Pair with baked chili lime tortilla chips as a side.
More gluten-free seafood recipes to try
Did you make this recipe?
I’d love to know! Please rate it and leave a comment below. You can also share your pictures and tag @adashofmegnut on Instagram.
Blackened Cod with Avocado Corn Salsa
Ingredients
For the Cod:
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1/2 teapsoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground cayenne pepper
- 1 tablespoon avocado oil or olive oil
- 4 (6 ounce) cod filets
For the Avocado Corn Salsa:
- 1 cup corn
- 1 avocado - diced
- 1 tomato - diced
- 1/4 cup red onion - diced
- 2 tablespoons cilantro - chopped
- 1 tablespoon lime juice - from 1 lime
- 1/4 teaspoon kosher salt
**Use the toggle button above to turn the instruction photos on and off!
Instructions
- Preheat a large skillet over medium heat.
- In a small bowl, mix together 1 teaspoon paprika, 1 teaspoon chili powder, 1 teaspoon garlic powder, 1/2 teapsoon kosher salt, 1/2 teaspoon ground black pepper, 1/2 teaspoon dried oregano, 1/2 teaspoon onion powder, and 1/4 teaspoon ground cayenne pepper until combined. Stir in 1 tablespoon avocado oil or olive oil until well combined.
- Pat 4 (6 ounce) cod filets dry with paper towels. Brush both sides of each cod filet generously with the spice and oil mixture.
- Add cod filets to the preheated skillet. Cook for 3-4 minutes on the first side without moving. Flip and cook for an additional 3-4 minutes on the second side, until cod is cooked through. Cod should reach an internal temperature of 145°F and the flesh should be opaque and easily flaked with a fork.
- While the cod is cooking, prepare the avocado corn salsa. In a bowl, combine 1 cup corn, 1 avocado, 1 tomato, 1/4 cup red onion, 2 tablespoons cilantro, 1 tablespoon lime juice, and 1/4 teaspoon kosher salt. Stir gently to combine. Taste and add more lime juice or salt as needed.
- Transfer cooked cod filets to serving plates. Top each filet with avocado corn salsa and serve immediately.
Notes
- Gluten-free: This recipe is naturally gluten-free. No substitutions needed.
- Make it less spicy: Omit the cayenne pepper for a milder version. You can also add 1/2 teaspoon brown sugar to the spice mix to balance the heat.
- How to tell when cod is cooked: Cod should reach an internal temperature of 145°F. The flesh should be opaque (not translucent) and easily flake with a fork.
- Use other fish: This blackening spice works great on mahi mahi, tilapia, salmon, or halibut. Adjust cooking time based on the thickness of your fish filets.
- Storage: Store leftover cod in an airtight container in the refrigerator for 1-2 days. Reheat gently in a skillet over low heat. Store salsa separately in an airtight container for up to 1 day. The avocado will start to brown.
I could eat just a bowl of the salsa! So good!
Yess! The salsa is probably my favorite part!
Excellent salsa and fish! Prepared on the grill. Will make again.
My husband called this dish, “restaurant-worthy. He loved it, as did I. Easy to fix and delicious. Definitely added to my “Keeper’ file.
Been making this now every week – Tweaked it a bit ; lemon juice instead of lime in the corn salad. For two people, and 6-8 oz filets of fish, I doubled the spices. You are right..in 20 min or so, you have a restaurant grade meal for a fraction of the price. Thank you for sharing this awesome recipe.!
Thanks Oz! This is a favorite in our house for weekly meals, too! So glad you and your family enjoyed this!
Delicious and easy dinner! The corn salsa was a hit. I’m definitely saving this recipe!