The classic Louisiana dish, Blackened Redfish, gets a twist with our version of the classic … Spicy Blackened Cod.
According to legend, the famous blackening rub was invented by a chef working at Commander’s Palace in New Orleans. The head chef there, world-renowned cajun cook Paul Prudhomme, added his own little tweaks to the recipe and introduced the blackened redfish to the masses.
Traditionally this dish has always been prepared with fresh, locally-caught redfish, but it’s also great with any filleted white-meat fish. Just don’t be afraid of the spicy kick … that’s what makes it great!
Spicy Blackened Cod
- 4 large cod fillets
- 1 lemon
- 1/2 cup butter (whole stick)
- 2 level teaspoons garlic powder
- 2 level teaspoons of smoked paprika
- 1-2 teaspoon cayenne pepper (you call the heat)
- 1 teaspoon sea salt
- 1 level teaspoon of finely ground black pepper
- 1 level teaspoon ground cumin
- Red pepper flakes to taste
- For the rub, mix in the spices, salt, pepper, stir well.
- Rinse the cod fillets and dry with paper towel before adding the rub. Using your fingers, generously spread the rub all over both sides of the cod.
- Bring your FireDisc Cooker to high heat and let it get nice and hot. Drop your butter into the disc until it melts and starts to brown.
- Place your cod in the FireDisc and let it cook for 3 to 4 minutes.
- Be warned that this cooking method will produce a lot of smoke, which is perfect for using a FireDisc since you’ll be outdoors.
- Very carefully, flip your cod and cook for another 3 to 4 minutes on the second side. Use half of your lemon and squeeze over the searing cod. Remove from disc into a platter.
- Use your remaining lemon half for squeezing over the fish in the platter, and top with parsley. This dish goes great with a chopped salad and buttered new potatoes topped with diced garlic.