Blackened Cod

With Thanksgiving a week away I’m thinking light and easy, and blackened cod fits the bill on both of those counts. If you don’t have a cast iron skillet your heaviest frying pan will do, regardless, the key is to get it real hot.

While you’re heating your pan combine enough of the following spices in a small bowl to completely cover your filets: paprika, granulated onion, granulated garlic, black pepper, cayenne pepper, chipotle or regular chili powder, oregano, thyme, and salt. No need to worry about exact quantities but use less oregano and thyme than the other spices and just a little bit of salt.

Lightly salt both sides of the fish before covering both sides with your spice mixture then fry in a couple tablespoons of butter and olive oil. Four minutes per side should be enough to get them good and black as well as cooked through. Serve with lemon.