Easy Blackened Cod with Zesty Pineapple Salsa: A Flavor-Packed Weeknight Meal
Discover the secret to restaurant-quality seafood right in your kitchen with this incredible Easy Blackened Cod recipe. This dish is designed for busy weeknights, offering maximum flavor with minimal effort. Succulent cod fillets are generously coated in a homemade, aromatic blackening seasoning, then quickly seared in a hot skillet to create a crispy, flavor-packed crust. We love serving this spicy, smoky fish alongside a vibrant, sweet-and-tangy pineapple salsa and fluffy white rice, making for a perfectly balanced and utterly delicious meal.
There’s an undeniable magic that happens when robust blackening seasoning meets tender, flaky seafood. This Easy Blackened Cod recipe is a cherished family favorite, appearing frequently on our dinner table. The vibrant, slightly spicy seasoning creates a beautiful crust that seals in the moisture of the cod, resulting in a dish that’s both exciting and comforting.
My preferred way to serve this delightful cod is with a bright, sweet pineapple salsa. The tropical notes of the salsa cut through the richness of the blackened fish, creating a harmonious flavor profile that’s truly irresistible. Pair it with a bed of fluffy white rice, and you have a complete and satisfying bowl meal. Beyond rice bowls, this versatile cod shines in fish tacos, as a vibrant protein in a side salad, or even simply on its own for a lighter meal.
The inspiration for this recipe comes from a local restaurant known for its unique fusion of Italian and Cajun cuisines. Their blackened seafood dishes are always a highlight, and I was determined to recreate those warm, rich, and subtly spicy flavors at home. This recipe captures that essence, allowing you to enjoy gourmet flavors without leaving your kitchen.
Best of all, this incredible cod recipe can be on your table in under 20 minutes, making it an ideal choice for busy weeknights when time is of the essence but you still crave something extraordinary. If you’re a fan of blackening seasoning, you might also enjoy my Easy Blackened Tilapia Fish recipe. We also regularly enjoy other fantastic seafood dishes like this Black Sea Bass Recipe, Pan Fried Fish, and Mediterranean Salmon. And for those who love cod, learn How to Pan Fry Cod in Butter here.
Why You’ll Love This Easy Blackened Cod Recipe
This isn’t just another fish recipe; it’s a culinary experience designed for ease, flavor, and versatility. Here’s why this Easy Blackened Cod will become a staple in your meal rotation:
- Effortless Preparation: Forget complicated steps and lengthy cooking times. This recipe is genuinely simple to make, perfect for novice cooks and seasoned chefs alike. After a quick mix of your spices and preparing the cod, it’s just a few minutes in a hot skillet. The optional pineapple salsa adds a gourmet touch without adding significant prep time.
- Incredibly Versatile: The beauty of this blackened seasoning is its adaptability. While fantastic on cod, it pairs equally well with almost any other fish, seafood (like shrimp or scallops), chicken, or even pork. You can transform the finished cod into various meals, from vibrant fish tacos and wholesome rice bowls to healthy salads or a simple standalone entrée.
- Fantastic for Meal-Prep: Planning your meals for the week just got easier! Cook a larger batch of this blackened cod, and you’ll have a flavorful protein ready to incorporate into different dishes. It’s excellent for adding to lunch bowls, or quickly assembling dinner tacos and wraps throughout the week.
- Bursting with Flavor: The homemade blackening seasoning delivers a complex profile of smoky, savory, and subtly spicy notes that truly awakens the senses. It creates a delicious crust on the fish, locking in its natural juices. The optional pineapple salsa provides a refreshing, sweet, and tangy contrast that brightens the entire dish.
- Healthy and Nutritious: Cod is a lean protein source, rich in essential vitamins and minerals. Paired with a fresh, fruit-based salsa, this meal is not only delicious but also contributes to a healthy diet, making it a guilt-free indulgence.
If you’re already a fan of cod, be sure to explore more of my favorite recipes like Baked Cod with Lemon, Pan Fried Garlic Butter Cod, or Sheet Pan Mediterranean Cod for more delicious ways to enjoy this versatile fish.
Essential Ingredients for Blackened Cod & Pineapple Salsa
Crafting this flavorful dish requires a handful of fresh and pantry-staple ingredients. Here’s a detailed look at what you’ll need to create this culinary masterpiece:
For the Blackened Cod:
- Cod: I recommend using 1 to 1.5 pounds of thick cod fish fillets, which I typically cut into 4 even pieces. Look for firm, white cod with no fishy smell. Thicker fillets hold up better to the blackening process and remain wonderfully moist inside.
- Oil: A combination of olive oil and butter is key. The olive oil helps the seasoning adhere and prevents sticking, while the butter contributes to the rich flavor and helps achieve that signature dark, crispy crust.
- Lemon or Lime: Fresh lemon or lime wedges are essential for serving. Their bright, acidic squeeze over the finished fish perfectly complements the rich, spicy flavors of the blackening seasoning.
- Fresh Herbs: A sprinkle of freshly chopped cilantro or parsley as a garnish adds a beautiful pop of color and a fresh, herbaceous note that elevates the entire dish.
For the Blackened Cod Seasoning:
Making your own blackening seasoning allows you to control the freshness and intensity of the flavors. This blend is perfectly balanced:
- Ground Spices: A powerful trio of smoked paprika, onion powder, and garlic powder forms the base, providing depth and a smoky aroma. Black pepper adds a gentle kick, while cayenne pepper delivers a customizable heat level.
- Seasoning: Sea salt is crucial for enhancing all the other flavors in the blend.
- Sugar: A touch of brown sugar might seem unusual, but it plays a vital role. It caramelizes beautifully on the hot skillet, contributing to the “blackened” crust and adding a subtle sweetness that balances the spices.
- Dried Herbs: A classic blend of dried thyme, basil, parsley, and oregano infuses the seasoning with aromatic Mediterranean and Cajun-inspired notes, adding complexity and warmth.
For the Pineapple Salsa:
This vibrant salsa is the perfect refreshing counterpoint to the rich cod, offering a delightful blend of sweet, tangy, and spicy flavors.
- Fresh Fruit: Sweet, juicy fresh pineapple and creamy mango are the stars, bringing tropical sweetness and a delightful texture. Freshly squeezed lime juice brightens everything up with its zesty acidity.
- Aromatics: Mild red onion provides a subtle savory crunch, while finely chopped shallots can also be used for a milder flavor.
- Fresh Herbs: Freshly chopped cilantro is key for that signature fresh, herbaceous aroma and taste, though parsley can be used as an alternative.
- Seasoning: A pinch of sea salt enhances the natural flavors, and a hint of cayenne red pepper adds a very subtle warmth without overpowering the fruit.
For exact ingredient amounts and detailed instructions, refer to the full recipe card provided below.
Delicious Recipe Variations & Serving Suggestions
This Easy Blackened Cod recipe is wonderfully adaptable, allowing you to customize it to your preferences and available ingredients. Here are some fantastic variations and serving ideas:
- Alternative Fish & Seafood: While cod is excellent, this blackening seasoning and cooking method works equally well with many other types of fish and seafood. Experiment with salmon, tuna steaks, swordfish, mahi-mahi, snapper, grouper, or even shrimp. Adjust cooking times based on the thickness of your chosen protein.
- Salsa Swaps: The pineapple salsa is a perfect match, but feel free to explore other fresh salsas. Try my refreshing Pico de Gallo, creamy Avocado Tomatillo Salsa, zesty Tomatillo Salsa, sweet Easy Watermelon Salsa, or the hearty Cowboy Caviar for a different flavor profile.
- Healthier Options: To reduce fat, cook the cod exclusively in extra virgin olive oil, omitting the butter entirely. This still allows for a beautiful crust and rich flavor.
- Low-Carb Friendly: Transform this into a fantastic low-carb meal by serving the blackened cod over a bed of spiralized zucchini noodles, cauliflower rice, or a large mixed green salad instead of traditional rice.
- Spice Level Adjustment: For more heat, increase the amount of cayenne pepper in the blackening seasoning. If you prefer a milder flavor, reduce or omit the cayenne pepper.
- Different Cooking Methods: While pan-searing is ideal for blackening, you can also bake or grill the cod. For baking, preheat your oven to 400°F (200°C), coat the cod, and bake for 10-15 minutes or until flaky. For grilling, make sure your grill grates are clean and well-oiled, then grill over medium-high heat for 2-4 minutes per side.
How to Make Easy Blackened Cod
Follow these simple steps to create perfectly blackened cod with vibrant pineapple salsa that will impress everyone at your table.
Step 1: Prepare the Blackened Seasoning
In a medium-sized bowl, combine all the ingredients for the blackening seasoning: paprika, onion powder, garlic powder, black pepper, sea salt, brown sugar, cayenne red pepper, dried thyme, dried basil, dried parsley, and dried oregano. Mix them thoroughly until all the spices are well-blended and evenly distributed. This ensures consistent flavor in every bite. Set this aromatic spice mix aside.
Step 2: Make the Pineapple Salsa
In a separate medium mixing bowl, combine the diced fresh pineapple, diced mango, freshly chopped cilantro, diced red onion, and fresh lime juice. Add a pinch of cayenne red pepper for a subtle hint of warmth. Stir everything together gently to combine. Taste the salsa and adjust the seasoning with sea salt as needed. Allow it to sit for a few minutes for the flavors to meld. Set aside or refrigerate until ready to serve.
Step 3: Prepare the Cod
Pat each piece of cod fillet thoroughly dry with paper towels. Removing excess moisture is crucial for achieving a crispy, blackened crust. Next, using a pastry brush or your hands, lightly rub olive oil on both sides of each cod fillet. Arrange the oiled fillets on a large plate.
Now, generously sprinkle the prepared blackening seasoning on all sides of the cod. Ensure an even coating by gently pressing the spice rub onto the fish. This pressure helps the seasoning adhere well, creating that desirable “blackened” crust when cooked.
Step 4: Cook the Cod
Heat a large, heavy-bottomed skillet, preferably cast iron, over high heat until it’s smoking hot. This high heat is essential for the blackening technique. Add the butter to the hot skillet and let it melt and shimmer. Once the butter is melted and slightly browned, carefully add the seasoned cod fillets to the skillet, ensuring not to overcrowd the pan (cook in batches if necessary). Let the cod cook undisturbed for about 2-3 minutes on the first side. You’ll want the bottom to develop a dark, rich, blackened crust.
Using a spatula or tongs, carefully flip over the fish fillets. Cook for another 1 to 3 minutes on the second side, or until the internal temperature reaches 145°F (63°C) and the fish is opaque and flakes easily with a fork. The cooking time will vary depending on the thickness of your cod fillets. Do not overcook to ensure moist, tender fish.
Step 5: Serve the Cod
Once cooked, remove the blackened cod from the skillet and transfer it to serving plates. Serve immediately, garnished with fresh lime or lemon wedges, a side of fluffy white rice, a sprinkle of fresh cilantro, and a generous dollop of your homemade pineapple salsa. Enjoy this explosion of flavors!
Expert Tips for Perfect Blackened Cod Every Time
Achieving perfectly blackened cod is simple with these professional tips and tricks:
- Choose the Right Cod: When purchasing cod, opt for thick, firm fillets. These will hold their shape best during the high-heat cooking process and ensure a moist, flaky interior while the exterior develops a delicious crust.
- Don’t Skip Patting Dry: This is a crucial step! Excess moisture on the fish will steam rather than sear, preventing the formation of that beautiful, crispy blackened crust. Use paper towels to pat the cod very dry before oiling and seasoning.
- Master the Skillet Heat: For the best blackened crust, use a heavy-bottomed skillet, preferably cast iron, heated over high heat until it’s smoking. The goal is to get a quick, intense sear. Ensure your kitchen is well-ventilated, as blackening can create some smoke.
- Use an Instant-Read Thermometer: The key to perfectly cooked, flaky fish is not to overcook it. Cook the cod to an internal temperature of 145°F (63°C). An instant-read meat thermometer is your best friend here, ensuring tender, juicy results every time. Remember to adjust cooking times based on the thickness of your fillets.
- Don’t Overcrowd the Pan: Cook the cod in batches if necessary. Overcrowding the skillet will lower the pan’s temperature, leading to steaming instead of searing, which compromises the blackened crust.
- Make Your Own Seasoning: While store-bought blackened seasoning can work, making your own ensures fresh, vibrant flavors and allows you to customize the spice level.
- Batch Prep Seasoning: Double or triple the batch of blackened cod seasoning. Use one portion for this recipe and store the rest in an airtight jar at room temperature for up to one month. This way, you’ll always have this versatile spice blend ready for your next meal.
Creative Leftover Ideas
If you’re fortunate enough to have any leftover blackened cod and pineapple salsa, don’t let them go to waste! They can be transformed into a variety of equally delicious dishes:
- Blackened Cod Tacos: Flake the leftover blackened cod into soft or hard taco shells. Top with the refreshing pineapple salsa, a dollop of creamy guacamole, crisp shredded lettuce, and a drizzle of your favorite hot sauce for an easy and flavorful taco night.
- Blackened Cod Wraps: Spread a whole-grain wrap with hummus or tzatziki for a Mediterranean twist. Add the leftover cod and salsa, then pile on fresh veggies like baby spinach, thinly sliced red onions, and shredded carrots for a quick and healthy lunch.
- Vibrant Cod Salad: Flake the cooked cod over a bed of mixed greens. Add sliced cucumbers, cherry tomatoes, bell peppers, and a light lemon vinaigrette. For extra texture and protein, toss in a handful of chickpeas or some homemade croutons.
- Blackened Cod Power Bowls: Combine leftover cod and salsa with your favorite grain (quinoa, farro, brown rice) and roasted vegetables for a balanced and satisfying power bowl.
Storage & Reheating Tips
Properly storing and reheating your blackened cod ensures you can enjoy its delicious flavors long after it’s cooked:
Storage: Store cooked cod in an airtight container in the refrigerator for 2-3 days. The pineapple salsa is best enjoyed fresh, but it can also be stored in an airtight container in the fridge for 2-3 days.
Reheating: To prevent the fish from drying out, gently warm leftovers in a 275°F (135°C) oven for about 10-15 minutes, or until just heated through. Avoid microwaving fish if possible, as it can become rubbery. If you must use a microwave, do so on a low setting for short bursts.
Freezing: To freeze, first ensure the cooked cod has cooled completely. Wrap individual portions tightly in parchment or wax paper, then place them in a freezer-safe ziplock bag, pressing out any excess air. Freeze for up to 3 months. Thaw frozen cod in the refrigerator overnight before reheating using the oven method.
Recipe FAQs
When you see the term “blackened” on a recipe or menu, it refers to a Cajun cooking technique where food, typically fish, seafood, meat, or poultry, is coated in a special spice blend (blackening seasoning) and then seared at very high heat in a hot skillet, often cast iron. The high heat causes the spices to toast and darken, forming a flavorful, dark crust. It does not mean burnt, but rather a rich, deeply colored, and intensely flavored exterior.
No, “black cod” and “blackened cod” are not the same. Black cod (also known as sablefish) is a specific species of fish, popular in Japanese cuisine for its rich, buttery flavor and delicate texture. “Blackened cod,” on the other hand, describes a preparation method where any type of cod (like Atlantic or Pacific cod) is cooked using the blackening seasoning and high-heat searing technique.
Yes, you can certainly prepare some components ahead of time. The blackened seasoning can be mixed and stored on your countertop. The pineapple salsa can be made and stored in an airtight container in the fridge for up to 2-3 days. However, for the best results, the cod itself is ideally cooked fresh just before serving. Reheating fish can sometimes lead to overcooking and a drier texture, so it’s best to sear the fillets right before you plan to eat.
Absolutely! The air fryer is a great alternative for cooking this blackened fish, offering a crispy exterior with less oil. Preheat your air fryer to 400°F (200°C). Lightly spray the seasoned cod fillets with a little oil, then cook for approximately 8-12 minutes, flipping the fillets halfway through, until the fish reaches an internal temperature of 145°F (63°C) and flakes easily.
While most cod varieties work well, thicker fillets of Atlantic or Pacific cod are generally preferred for blackening. Their firm texture holds up beautifully to the high heat, ensuring they remain moist and tender on the inside while developing a fantastic crust on the outside.
Blackening typically creates a good amount of smoke due to the high heat and searing. To minimize this, ensure good ventilation by opening windows and turning on your range hood fan to its highest setting. You can also use a cast iron skillet outdoors on a side burner if you have one. Using clarified butter or a high smoke point oil like avocado oil can also help, as they burn less easily than regular butter.
Beyond white rice and pineapple salsa, blackened cod is excellent with a variety of sides. Consider roasted asparagus, steamed green beans, corn on the cob, a simple garden salad, couscous, or quinoa for a complete and wholesome meal.
More Delicious Fish Recipes
Seafood
Black Sea Bass Recipe
Mediterranean
Quick and Easy Air Fryer Salmon Recipe
Seafood
The Best Baked Mediterranean Salmon Recipe
Seafood
Sheet Pan Mediterranean Cod
Tried this recipe? Leave a star rating and comment below! Subscribe to my newsletter or follow me on Facebook, Instagram, or Pinterest for the latest.
Easy Blackened Cod
Video
Ingredients
For the cod:
- 1-1.5 pounds cod, cut into 4 filets
- 2 tablespoons olive oil, divided
- 2 tablespoons butter
- blackened seasoning, see below
- 2 lemons, cut into wedges, or use lime wedges
- freshly chopped cilantro, for garnish
- white rice, for serving
- pineapple salsa, see below
Blackened Cod Seasoning:
- 1 tablespoon smoked paprika
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1/2 teaspoon black pepper
- 3/4 teaspoon sea salt
- 1 teaspoon brown sugar
- 1/2 teaspoon cayenne red pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried oregano
Pineapple Salsa:
- 2 cups pineapple, diced
- 1 cup mango, diced
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons red onion, diced
- 1/2 lime, juiced
- sea salt to taste
Instructions
- In a medium bowl, thoroughly combine all the ingredients for the blackening seasoning: paprika, onion powder, garlic powder, black pepper, sea salt, brown sugar, cayenne red pepper, thyme, basil, parsley, and oregano. Mix well to ensure an even distribution of spices. Set aside.
- In another medium mixing bowl, gently combine the diced pineapple, diced mango, freshly chopped cilantro, diced red onion, and fresh lime juice. Add a pinch of cayenne red pepper. Stir well, then taste and add sea salt as needed. Set aside.
- Using paper towels, carefully pat each piece of cod fillet completely dry to remove any excess moisture. This step is crucial for achieving a crispy, blackened crust.
- With a pastry brush or your clean hands, rub olive oil evenly over both sides of each cod fillet. Place the oiled fillets on a large plate.
- Generously sprinkle the blackening seasoning over all sides of the cod fillets, ensuring they are thoroughly coated. Gently press the seasoning onto the fish to help it adhere, creating a robust coating for the blackened crust.
- Heat a large skillet or cast iron skillet over high heat until it’s very hot and just beginning to smoke. Add the butter to the skillet and let it melt and shimmer.
- Carefully place the seasoned cod fillets into the hot skillet, making sure not to overcrowd the pan (cook in batches if necessary). Let the cod cook undisturbed for about 2-3 minutes on the first side, allowing a dark, blackened crust to form. Using a spatula or tongs, gently flip the fish and cook for another 1 to 3 minutes on the second side. The exact cooking time will depend on the thickness of your fish fillets.
- To ensure doneness, use an instant-read thermometer to check the thickest part of the fish fillets. The internal temperature should reach 145°F (63°C), and the fish should be opaque and flake easily with a fork. Remove from heat immediately. Serve the blackened cod with fresh lime or lemon wedges, a side of white rice, a garnish of fresh cilantro, and a generous portion of the homemade pineapple salsa. Enjoy!
Notes
- Store cooked cod in an airtight container in the fridge for 2-3 days. Warm leftovers in a 275°F oven for about 15 minutes to prevent drying out.
- To freeze, wrap cooled cod in parchment or wax paper, place in a ziplock bag, and freeze for up to 3 months. Thaw in the fridge before reheating. The pineapple salsa is best enjoyed fresh, but can be stored in an airtight container in the fridge for 2-3 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.