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!
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!!
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
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
– 1lb fresh cod
– 2 tbsp olive oil
– squeeze of fresh lemon plus 2-3 lemon slices
– 4 sprigs of fresh thyme
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!