Blackening Spice Cod
This recipe for Red and Black Cod creates a fabulous taste with a less expensive fish. The crispiness is a wonderful texture with a spicy flavor. Keep the recipe with a slightly picante or make it hot! Serve with a salad of greens or creamy spinach.
This is a wonderfully light dinner elegant enough to serve for family or guests. The Blackening Spice works on most other fish, on chicken and on roasted vegetables. Recipe is below.
After finding out her husband is unfaithful, cookbook writer Genna McGraw takes off for Paris for 6 months with a small advance from her publisher to write a cookbook with recipes paired with famous places, a “crossover cookbook/ guidebook,” such as the Eiffel Tower, Louvre or Notre Dame Cathedral, which Genna pairs with a Tarte Aux Fraises.
The loves of author Carol Cram are evident, from her wonderful descriptions of art, food and, of course, Paris. What a perfect read for Valentine’s Day!
Red and Black Cod
Red and Black SpiceMix
1 1/2 teaspoon paprika
1 1/2 teaspoon garlic powder
1 1/2 teaspoon onion powder
1 1/2 teaspoon dried thyme
1 1/2 teaspoon dried oregano
1 1/2 teaspoon dried rosemary
1/2 teaspoon salt
1/2 teaspoon cayenne, or more to your taste
1 pound cod, cut into smaller pieces as desired
1 stick of butter (1/2 cup)
Mix together spices.
Preheat cast iron skillet on stove.
Dip each fillet into melted butter. Then sprinkle blackening spice onto each filet, both sides.
Place fillets into skillet, not overcrowding or having the fillets touch. Cook for 3-5 minutes or until fillets are crisp and golden. Carefully turn and cook other side until that too is slightly blackened. Remove fish from pan and continue with the rest of the fillets.
When serve, drizzle more melted butter on top.
Dairy Free: Use a non-dairy margarine or olive oil