This cod is loaded with flavour and not salt using a homemade blackened spice mix. The creole sauce add even more flavour and if you close your eyes you could be in a little restaurant somewhere in New Orleans. Cast iron pans work best for blackening.
Serves 4
4 cod fillets
1 teaspoon/5ml canola oil
1 heaping tablespoon/30ml paprika
1 teaspoon/5ml salt
1 teaspoon/5ml garlic powder
1 teaspoon/5ml onion powder
½ teaspoon ground cayenne pepper (add less if you want it less spicy)
2 teaspoons/10ml black pepper
½ teaspoon/2ml dried thyme
½ teaspoon/2ml dried oregano
Mix the salt, garlic powder, onion powder, cayenne, black pepper, thyme and oregano in a small bowl.
Heat a large skillet over medium heat. Brush cod with half of the oil. Sprinkle with blackened seasoning to coat. Heat a heavy bottomed pan on medium high heat add remaining oil. Place fish skin side down, in hot skillet. Cook for about 2-3 minutes, until fillets move easily. Cook for another 2 to 3 minutes.
Serve with Creole sauce, rice and a green vegetable.
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