Blackened Cod with Garlic Aioli and Corn Salsa
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Ingredients & Equipment
What we send
- 1 eachcod
- 1/4 teaspoonground cayenne pepper
- 1 clovegarlic
- 2ears corns
- 2plum tomatoes
- 1 1/2 ouncemayonnaise
- 1 teaspoongarlic powder
- 1 teaspoonsweet paprika
- 1 teaspoononion powder
- 1 teaspoondried thyme
What You’ll Need
- olive oil
- kosher salt
- black pepper
- 10" medium nonstick pan
Marinate CodAdd 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.
Prepare IngredientsWhile 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.
Cook CornHeat 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.
Blacken CodWipe 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.
Make AioliWhile 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.
Make Corn Salsa and Plate CodAdd 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!