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Blackened Cod

Blacken Cod with Cauliflower Rice

Moist succulent blackened cod heavily seasoned with Cajun spices and cooked in a buttered up cast iron skillet, served over a bed of cauliflower rice with bacon and chives. This is a super quick, easy and healthy weekday or weekend protein to cook up and enjoy.

When the Super Bowl rolls around, my mind is already one step ahead knowing Mardi Gras is right around the corner. Spicy blackened cod cooked over high heat in a cast iron skillet has to be one of my favorite Cajun flavored dishes. This same recipe and method can be used with many different meats like catfish, tilapia, chicken breasts, etc…

Blacken Cod with Cauliflower Rice

I use clarified butter in this recipe. While you can use regular unsalted butter, preferably grass fed, clarified butter can be heated to a higher temperature and for longer without turning black since the milk has been extracted from the butter, which is the part that burns.

Blacken Cod with Cauliflower Rice

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Blackened Cod

Yield: 2 servings

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Moist succulent blackened cod heavily seasoned with Cajun spices and cooked in a buttered up cast iron skillet, served over a bed of cauliflower rice with bacon and chives. This is a super quick, easy and healthy weekday or weekend protein to cook up and enjoy.

Ingredients:

3/4 pound fresh cod, cut into two filets (Pacific cod and True cod are two of my favorites)
2-3 tablespoons Creole seasoning, store bought or homemade (recipe below)
2 tablespoons clarified butter (or grass fed unsalted butter)
lemon wedges, for serving

Cajun Spice Blend:
(makes 4 tablespoons)

2 1/2 teaspoons paprika
1 teaspoon dried oregano
1 teaspoon dried thyme
2 teaspoons garlic powder
1 teaspoon onion powder
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon cayenne pepper

Directions:

1. Rinse the filets and pat dry. Liberally coat the top of the filets with half of the Cajun seasoning while gently pressing the seasoning onto the filets. Flip the filets over and season the other side with the remaining seasoning. Let the fish sit for 15 minutes at room temperature prior to cooking.
2. Heat the skillet over med-high heat until if becomes very hot, about 8-10 minutes.
3. Add the clarified butter. Once the butter is almost smoking, add the fillets and cook for 2 to 3 minutes on each side for thin filets or 4-6 minutes for thicker filets. You are looking for the fish to be flaky and springy to the touch.
4. Transfer the fillets to their plates and serve with a lemon wedge. Enjoy!

Recipe Source:
dang that's delicious (www.dangthatsdelicious.com)

Blacken Cod with Cauliflower Rice

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