, nutritional review by Jill Wallentin
in Recipes, Dinner, Lunch, Meal Blackened cod with jalapeño cream
Ingredients
- 2 lbs 900 g cod, boneless filletcod, boneless fillets or white fish filletwhite fish fillets
- 1 tsp 1 tsp smoked paprika powder
- 1 tsp 1 tsp garlic powder
- 1 tsp 1 tsp onion powder
- ½ tsp ½ tsp dried thyme
- ½ tsp ½ tsp cayenne pepper or to taste
- ½ tsp ½ tsp salt
- ¼ tsp ¼ tsp ground black pepper
- 1½ tbsp 1½ tbsp coconut oil
- 1 1 red chili pepper thinly slicedred chili peppers thinly sliced
- ½ cup 120 ml mayonnaise
- 1 (7 oz.) 1 (200 g) avocadoavocados
- 2 2 fresh jalapeño stems removed, seeded for less heatfresh jalapeños stems removed, seeded for less heat
- ½ cup (¼ oz.) 120 ml (8 g) fresh cilantro
- 1 tbsp 1 tbsp lime juice
- 1 1 garlic clovegarlic cloves
- salt to taste
- 1½ lbs 650 g cauliflower or broccoli
- 1 tbsp 1 tbsp olive oil
- ½ tsp ½ tsp salt
- ¼ tsp ¼ tsp ground black pepper
- 1 1 lime cut into wedgeslimes cut into wedges
- 2 tbsp 2 tbsp fresh cilantro
Instructions
- Toss the cauliflower with olive oil, salt, and pepper. Arrange in a single layer in the air fryer basket and cook at 400°F (200°C) for 15 minutes, shaking halfway through, until tender with golden edges. Cook in batches if necessary.
- Meanwhile, blend the mayonnaise, avocado, jalapeños, cilantro, lime juice, garlic, and a pinch of salt until smooth and creamy. Taste and adjust the seasoning. Refrigerate until serving.
- Pat the cod dry with paper towels. Mix the smoked paprika, garlic powder, onion powder, thyme, cayenne, salt, and pepper. Rub the spice mixture evenly over the fish.
- Heat the coconut oil in a large skillet over medium heat. Add the sliced red chili and cook briefly until fragrant but not browned. Remove with a slotted spoon and set aside for garnish.
- Increase the heat to medium-high. Add the cod to the chili-infused oil and sear for 3–5 minutes per side, depending on thickness, until a dark, lightly crisp crust forms and the fish flakes easily. The internal temperature should reach 145°F (63°C). Adjust the heat if the spices begin to burn.
- Serve the cod with the air-fried cauliflower and jalapeño avocado cream. Top with the reserved chili, fresh cilantro, and lime wedges.
Recipe notes and tips
How spicy is this dish?
The blackening spices add a smoky kick, while the jalapeño cream balances the heat with avocado and mayonnaise. For a milder version, remove the jalapeño seeds and membranes and reduce the cayenne pepper. For extra heat, leave some of the seeds and membranes intact.
Can I use another fish?
Absolutely! Haddock, pollock, halibut, or sea bass are great alternatives to cod. Choose firm, thick fillets that hold together well when pan-seared. You can also use salmon for a richer flavor. Adjust the cooking time according to the thickness of the fish, and cook until it flakes easily.
How do I get the perfect blackened crust?
Pat the fish thoroughly dry before adding the spices, and make sure the skillet is hot before adding the cod. Let the fish cook undisturbed until a crust forms before carefully flipping it. The spices should become dark and toasted, not burnt.
Don't have an air fryer?
No problem! Preheat the oven to 425°F (220°C). Toss the cauliflower with olive oil, salt, and pepper, then spread it in a single layer on a baking sheet. Roast for 20–25 minutes, turning halfway through, until tender with golden, lightly crisp edges. For the best results, avoid overcrowding the pan.
Can I make the cod in an air fryer?
Yes! Lightly brush the seasoned cod with melted coconut oil and arrange it in a single layer in the air fryer basket. Cook at 400°F (200°C) for approximately 8–12 minutes, depending on thickness, until the fish flakes easily and reaches an internal temperature of 145°F (63°C). The crust may be slightly less pronounced than when pan-seared.
For this method, skip infusing the oil with the red chili and use the sliced chili as a fresh garnish instead.
Can I prepare the jalapeño cream ahead?
The sauce is best made shortly before serving, as avocado can darken when exposed to air. If preparing it ahead, press plastic wrap directly against the surface and refrigerate in an airtight container for up to 24 hours. Stir before serving.
Storage
Store leftover cod and cauliflower in airtight containers in the refrigerator for up to 3 days. Refrigerate the jalapeño cream separately and use within 24 hours for the best color and flavor. Reheat the fish gently to prevent it from drying out.
