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Blackened Cod

Blackened Cod with Garlic Aioli and Corn Salsa

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We’re using a classic Southern technique called blackening in this Popular Recipe. Cod fillets get rubbed down with our spicy-sweet Cajun spice blend, then seared to crisp perfection. The spice crust is balanced by a drizzle of cool, creamy, lemony aioli. Pair with a salad of avocado, tomato, and corn cut straight from the cob, and complete your salute to summer.

  • Stovetop Only
  • Low Carb Diet
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
  • Calories 630
  • Protein 29g
  • Total Carb 35g
  • Total Fat 45g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • cod
    • 10 ounces
    • cod
  • garlic powder
    • 1 teaspoon
    • garlic powder
  • onion powder
    • 1 teaspoon
    • onion powder
  • sweet paprika
    • 1 teaspoon
    • sweet paprika
  • dried thyme
    • 1 teaspoon
    • dried thyme
  • ground cayenne pepper
    • 1/4 teaspoon
    • ground cayenne pepper
  • plum tomato
    • 1
    • plum tomato
  • ears corns
    • 2
    • ears corns
  • lemon
    • 1
    • lemon
  • garlic
    • 1 clove
    • garlic
  • mayonnaise
    • 2 ounces
    • mayonnaise
  • avocado
    • 1
    • avocado

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 10" medium nonstick pan

Cooking Steps

  1. Season cod

    Season cod

    Pat cod dry with paper towel and season all over with spice mix, cayenne pepper (skip or use half for less heat), and ½ teaspoon salt, pressing to adhere. Set aside to marinate at room temperature for about 10 minutes.

  2. Prepare ingredients

    Prepare ingredients

    While cod marinates, rinse tomato and roughly chop. Shuck corn, discarding husks and silk; slice off kernels into a large bowl, discarding cobs. Halve lemon. Mince garlic

  3. Cook corn

    Cook corn

    Heat 1 tablespoon olive oil in a medium nonstick pan over medium-high heat. When oil is shimmering, add corn and cook, stirring frequently, until charred in spots, about 5 minutes. Return cooked corn to large bowl and set aside. Wipe pan clean for next step. 

  4. Blacken cod

    Blacken cod

    Return pan from corn to medium-high heat with 1 tablespoon olive oil. When oil is shimmering, add cod to pan and sear until spices are blackened and a thin knife inserted into the fish meets no resistance, 2-3 minutes per side. Divide blackened cod between serving plates. 

  5. Make garlic aioli

    Make garlic aioli

    In a small bowl, whisk together mayonnaise, garlic, and juice of ½ lemon to combine. Season with ⅛ teaspoon salt and black pepper as desired. Halve avocado and discard pit. Using a spoon, carefully scoop out flesh, discarding skin, and cut into ½-inch dice. 

  6. Finish corn salsa and plate

    Finish corn salsa and plate

    To bowl with corn, add avocado, tomato, juice of remaining lemon, 1 teaspoon olive oil, ½ teaspoon salt, and black pepper as desired, stirring to combine. Serve corn salsa with blackened cod. Spoon over garlic aioli and dig in! 

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