Ingredients
Blackened Cod
- 1 1/2 pounds cod or haddock, thicker portions are ideal
- 1 tablespoon butter
- 2-3 tablespoons high smoke point oil (such as canola or vegetable oil) for searing
- Limes, for serving
Coconut Rice
- 1 1/2 cups jasmine rice, rinsed
- 14 ounce can coconut milk
- 1 1/4 cup water
- 1-2 teaspoons sugar
- Pinch of salt
- Lime zest
Blackening Mix (or Old Bay alternative)
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
Mango Salsa
- 1 mango, diced
- 1 jalapeño or habanero, diced
- 1/2 red onion, diced
- 1 lime, juiced
- Handful of cilantro, chopped
- Salt, to taste
Creamy Lime Sauce
- 1/4 cup sour cream
- 1 lime, juiced
- 1 teaspoon blackening mix
Instructions
- Prepare Blackening Mix and Sauce: In a small bowl, combine the paprika, cayenne, garlic powder, onion powder, and salt to create the blackening seasoning. In another small bowl, mix the sour cream, lime juice, and one teaspoon of the blackening mix until smooth. Set both mixtures aside.
- Make Mango Salsa: In a medium bowl, combine the diced mango, diced jalapeño or habanero, chopped red onion, lime juice, chopped cilantro, and salt to taste. Mix well and refrigerate until ready to serve. Adjust heat level by choosing jalapeño for mild or habanero for spicier salsa.
- Cook Coconut Rice: Rinse the jasmine rice under cold water until the water runs clear. Drain well. In a saucepan, combine the rinsed rice, coconut milk, water, sugar, and a pinch of salt. Bring the mixture to a gentle boil over medium heat, stirring occasionally to prevent sticking and burning. Once boiling, reduce the heat to low, cover, and simmer for 11 minutes without lifting the lid. Remove from heat and let the rice rest, covered, for 10 minutes to finish steaming. Fluff the rice gently and stir in lime zest.
- Prepare and Cook Fish: Cut the cod into 7-8 ounce fillets and pat dry with paper towels. Generously season all sides of the fish with the blackening seasoning. Heat 2-3 tablespoons of high smoke point oil in a skillet or pan over medium-high heat until hot but not smoking. Carefully add the fish fillets and sear for 3-4 minutes on each side until the fish is cooked through and has a nice blackened crust. Lower the heat to low, add the butter to the pan and spoon the melted butter and pan drippings over the fish to baste it, enhancing flavor and moisture.
- Assemble the Dish: Portion the coconut rice into serving bowls and sprinkle with lime zest. Top each serving of rice with a blackened cod fillet. Add a generous spoonful of mango salsa on top or alongside the fish. Finish with a drizzle of creamy lime sauce over the fish and rice. Serve immediately with lime wedges on the side for extra zest.
Notes
- For a spicier dish, use habanero peppers in the mango salsa and increase cayenne in the blackening mix.
- If fresh lime zest is unavailable, finely grated lemon zest can be used as a substitute.
- The blackening mix can be made ahead and stored in an airtight container for up to 2 weeks.
- Use a non-stick or cast-iron skillet for best results when searing fish to prevent sticking.
- Can substitute cod with haddock or other firm white fish fillets.
- For dairy-free option, replace sour cream in lime sauce with coconut yogurt or a vegan alternative.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Caribbean-inspired
