Blackened Cod with Avocado Corn Salsa
Blackened cod with avocado corn salsa is ready in under 20 minutes. Cod filets are coated in homemade blackening spices, cooked in a skillet, and topped with fresh avocado, corn, tomato, and cilantro. Naturally gluten-free and dairy-free.
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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
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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.
Nutrition
Calories: 306kcal | Carbohydrates: 16g | Protein: 33g | Fat: 12g | Saturated Fat: 1g | Cholesterol: 73mg | Sodium: 300mg | Potassium: 1147mg | Fiber: 5g | Sugar: 3g | Vitamin A: 960IU | Vitamin C: 14.9mg | Calcium: 40mg | Iron: 1.5mg
