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Blackened Cod

Blackened Cod with Garlic Aioli and Corn Salsa

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In a classic Southern technique called “blackening,” Pacific cod gets rubbed down with our spicy-sweet Cajun spice blend, then seared to crisp perfection. Cool, creamy aioli balances the fiery spice crust with bright and tangy lemon. Pair with a salad of avocado, tomato, and corn, and complete your salute to summer.
  • Spicy
  • Stovetop Only
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Elana

By Chef Elana

Ingredients & Equipment

What we send

  • cod
    • 1 each
    • 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
  • garlic
    • 1 clove
    • garlic
  • lemon
    • 1
    • lemon
  • ears corns
    • 2
    • ears corns
  • plum tomatoes
    • 2
    • plum tomatoes
  • avocado
    • 1
    • avocado
  • mayonnaise
    • 1 1/2 ounce
    • mayonnaise

What You’ll Need

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

Cooking Steps

  1. Marinate Cod

    Marinate Cod

    Add ½ teaspoon salt to bag with spice mix, reseal, and shake to combine. Pat cod dry with paper towel and cut in half crosswise, or to fit your pan. Season all over with salt and spice mix and as much cayenne pepper as desired (it's spicy!), pressing to adhere. Set aside to marinate at room temperature for about 10 minutes.
  2. Prepare Ingredients

    Prepare Ingredients

    While cod marinates, mince garlic. Halve lemon. Shuck corn, discarding husks and silk, and slice kernels off cobs into a large bowl. Rinse tomatoes and roughly chop. Halve avocado and discard pit. Using a spoon, carefully scoop out flesh, discarding skin. Cut into ½-inch dice and place in a medium bowl.
  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 to large bowl and set aside.
  4. Blacken Cod

    Blacken Cod

    Wipe pan from corn clean and add 1 tablespoon olive oil over medium-high heat. 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 between 2 plates for serving.
  5. Make Aioli

    Make Aioli

    While cod blackens, in a small bowl, whisk together mayonnaise, garlic, and juice of ½ lemon until fully combined. Season with ⅛ teaspoon salt and black pepper as desired.
  6. Make Corn Salsa and Plate Cod

    Make Corn Salsa and Plate Cod

    Add avocado, tomatoes, juice of remaining ½ lemon, and 1 teaspoon olive oil to bowl with corn. Season with ½ teaspoon salt and black pepper as desired, then toss to combine. Serve corn salsa with blackened cod, spoon over aioli, and dig in!
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