Blackened Cod Topped With a Fresh Tomato Avocado ‘Salsa’ This is truly summer on…

Blackened Cod Topped With a Fresh Tomato Avocado ‘Salsa’ This is truly summer on a plate. The wild caught cod was beautiful— I bought a nice one pound piece from the local market. Cod is a mild fish with a delicate texture, that held up well to the spices and salsa. The whole dish felt light and bright and left me wanting more!
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The great thing about this preparation is how quickly it cooks/comes together. I made my own homemade blackening seasoning with spices and a quick salsa that brought acidity, brightness and freshness to the plate. I served this with some corn on the cob to round out the meal. If you are a seafood lover, you’re going to want to save this one!!
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Blackening seasoning:
– 2 tsp paprika
– 1 tsp cumin
– 1/4-1/2 tsp cayenne
– 1/2 tsp garlic powder
– 1/2 tsp onion powder
– 1/2 tsp dried thyme
– 1/2 tsp dried oregano
– 1/2 tsp black pepper
– 1 tsp salt
– pinch brown sugar
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Tomato Avocado Salsa
– 1.5 cups halved cherry tomatoes
– 1/4 red onion, diced small
– 1/2 large avocado, diced
– handful parsley, chopped
– squeeze of fresh lemon
– olive oil
– splash red wine vinegar
– salt, pepper, garlic powder to taste
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– 1lb fresh cod
– 2 tbsp olive oil
– squeeze of fresh lemon plus 2-3 lemon slices
– 4 sprigs of fresh thyme
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Make your blackening seasoning. Mix together and rub it all over the cod. Cut into your pieces and set aside. Make your tomato avocado salsa— toss all ingredients into a bowl and give a nice mix to combine. Heat a cast iron pan with olive oil on medium high heat. Once hot, place your blackened cod into the pan. Add lemon slices, thyme and a squeeze of fresh lemon. Cook 3-4 minutes and flip. Cook another 3-4 minutes. Remove. Top with your fresh salsa. Add another squeeze of fresh lemon and a dash of sea salt on top and enjoy!
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