Blackened Cod with Corn-Avocado Salsa and Lime Crema
This is the kind of recipe that looks and tastes far more complicated than it actually is. The smoky blackened spices create a bold crust on the cod, while the cool corn-avocado salsa and tangy lime crema provide the perfect contrast. Sweet summer corn, creamy avocado, fresh lime, and flaky fish come together at peak seasonal freshness, creating a meal that feels vibrant, satisfying, and effortless all at once.
Servings: Four
INGREDIENTS
1 1/2 pounds cod fillets
1 tablespoon avocado oil
2 teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon cayenne pepper
Corn-Avocado Salsa
10-ounce bag frozen corn
2 avocados
1/3 cup red onion
2 tablespoons cilantro leaves
1 tablespoon lime juice
Lime Crema
1/2 cup sour cream
1 tablespoon mayonnaise
2 tablespoons lime juice
1 clove garlic
1 tablespoon cilantro leaves
PREPARATION
Preheat oven to 425°F (218°C).
Make blackening seasoning: Mix smoked paprika, garlic powder, onion powder, oregano, thyme, and cayenne in a small bowl.
Make lime crema: Whisk sour cream, mayonnaise, 2 tablespoons lime juice, grated garlic, and cilantro until smooth. Season with salt and pepper. Add 1 to 2 teaspoons water if needed for a drizzling consistency. Refrigerate until ready to serve.
Make corn-avocado salsa: Defrost corn or cook for 1 to 2 minutes. Cool slightly and combine with diced avocado, red onion, cilantro, and 1 tablespoon lime juice. Season with salt and pepper.
Bake cod: Pat cod dry, coat both sides evenly with salt and blackening seasoning then spray with avocado oil. Bake for 10 to 12 minutes until the internal temperature reaches 145°F (63°C).
Plate: Spoon corn-avocado salsa onto plates, top with blackened cod, and drizzle with lime crema. Garnish with cilantro (optional). Serve immediately.
Notes:
For the best crust, pat the cod very dry before seasoning and cooking.
If your cod fillets are thick, reduce the heat slightly after flipping to prevent the spice coating from darkening before the fish cooks through.
