This recipe is a crowd-pleaser. It's always the first thing gone at any get-together.

Cooktop Cove: This recipe is a crowd-pleaser. It's always the first thing gone at any get-together.

By Morgan Reed

Blackened cod is a delightful dish that draws inspiration from the Cajun and Creole cuisines of Louisiana. The technique of blackening involves coating the fish with a blend of spices and cooking it at high heat, creating a flavorful crust. This method not only enhances the taste but also keeps the fish tender and juicy. For those looking to enjoy a low-carb meal, blackened cod is an excellent choice, offering a rich, smoky flavor without the added carbohydrates. It's perfect for a quick weeknight dinner or a special weekend meal.

Blackened cod pairs beautifully with a variety of low-carb sides. Consider serving it with a fresh green salad tossed in a light vinaigrette or a side of sautéed asparagus or spinach. Cauliflower rice is another great option, as it absorbs the flavors of the fish and adds a satisfying texture to the meal. For a bit of zest, a wedge of lemon on the side can brighten up the dish and enhance its flavors.

Low Carb Blackened Cod

Servings: 4

Ingredients

4 cod fillets, about 6 ounces each
2 tablespoons olive oil
2 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon cayenne pepper
1 teaspoon dried thyme
1 teaspoon dried oregano
Salt and black pepper to taste
Lemon wedges for serving

Directions

Preheat a cast-iron skillet over medium-high heat.

In a small bowl, combine the paprika, garlic powder, onion powder, cayenne pepper, thyme, oregano, salt, and black pepper.

Pat the cod fillets dry with paper towels and coat them with olive oil.

Generously rub the spice mixture onto both sides of each fillet.

Once the skillet is hot, add the fillets and cook for about 3-4 minutes on each side, or until the fish is cooked through and the spices form a dark crust.

Remove the fillets from the skillet and let them rest for a minute before serving.

Serve the blackened cod with lemon wedges on the side.

Variations & Tips

For a milder version, reduce the amount of cayenne pepper or omit it altogether. You can also experiment with different types of fish, such as tilapia or salmon, using the same spice blend. If you prefer a bit of sweetness, add a teaspoon of brown sugar to the spice mix. For an extra layer of flavor, try adding a pinch of smoked paprika. Remember, the key to successful blackening is a hot skillet, so make sure your pan is well-heated before adding the fish.