Blackened Black Cod

Blackened Black Cod is a quick and easy dinner idea loaded with flavor using homemade blackening spice blend rub, seared, and finished in a hot oven.

This is one of my go-to, what should I have for dinner, recipes. Well this or my Blackened Sockeye Salmon, or maybe my Blackened King Salmon. 

What is the difference between Black Cod and Cod?

In a word, everything. They are completely different species. Cod generally refers to Pacific Cod. Black Cod is also known as Sablefish and Butterfish.

It has a white flesh that becomes opaque when cooked. It literally will fall apart, flaking into its individual sections. I'm certain it was given the name butterfish because it's truly like eating butter. So rich. So delicate. 

Black Cod is one of the most forgiving fish. It can take marinade, spice, and stand up to high temperature cooking. It's fat content helps keep it moist should you be neglectful of it for a moment or two. 

One Pan 30 Minute Meal

The best way to prepare this is in a cast iron skillet. Being able to sear the seasoned side on the stove and then toss it in the oven makes for easy clean up. Toss in some spears of asparagus that have been trimmed, seasoned with a bit of salt and pepper, and drizzled with some extra virgin olive oil and you've got yourself a one pan meal, 30 minute meal.

Blackened Black Cod

Ingredients:

• 4-6 oz. portions black cod
• 1 tsp Blackening Spice Blend Rub; +/- to taste
• 3-4 tbsp extra virgin olive oil
• 1/2 lb. fresh trimmed asparagus
• 1/4 tsp salt
• 1/4 tsp ground black pepper

Directions:

• Preheat oven to 450°F.
• Gently pat the black cod dry with a paper towel.
• Brush the flesh with about 1/2 tbsp of olive oil.
• Sprinkle the flesh with approximately 1/4 tsp of the blackening spice blend rub, more or less to taste.
• Heat a large 12" cast-iron skillet over high heat.
• Add 2 tbsp olive oil to the hot pan, spread it around.
• Place the seasoned flesh side down into the hot skillet and sear for 2- 2 1/2 minutes.
• Flip them, placing the skin side down. 
• Arrange the asparagus around the fish. 
• Sprinkle the asparagus with the salt and pepper and drizzle the remaining tablespoon of olive oil over the vegetable. 
• Place skillet in the oven and bake for about 16 minutes or until the internal temperature reaches 145 °F.  
• When serving, take care to remove the bones and skin.