Blackened Cod with Creamy Cilantro Dressing

Looking for something to serve with your Creamy Cilantro Coleslaw? This blackened cod is perfect. And quick and easy on a warm summer night when you don’t want to heat up your kitchen.

If you are making the coleslaw as well, there will probably be enough extra dressing from that recipe to use for drizzling onto the cooked fish. Recipe for Creamy Cilantro Coleslaw:

I like to serve this meal with Cotija cheese. Cotija is a firm mild cheese with a texture similar to feta, but without the saltiness. It crumbles easily with your fingers.

This recipe also makes great Fish Tacos.

RECIPE:

Blackened Cod with Creamy Cilantro Dressing

Servings: 4
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4 cod fish fillets (you could also use halibut or snapper)
1 tsp chili powder
1/2 tsp kosher salt
1/4 tsp garlic powder
1/4 tsp cumin
1/4 tsp Ancho chili powder
1/8 tsp chipotle chili powder
2 Tbs oil

Creamy Cilantro Dressing (recipe below)
Cotija cheese, crumbled
1 can black beans, drained and mixed with 1 Tbs lime juice
Creamy Cilantro Coleslaw

Prepare Creamy Cilantro Dressing and refrigerate for one hour before serving.

Remove fish from refrigerator about 30 minutes before cooking. Mix dry spices in a small bowl. Pat fish fillets dry and rub spices onto both sides of fish fillets.

Heat oil in a cast iron skillet over medium-high heat. Place fish fillets in the hot skillet and sear until cooked through (do not crowd pan; cook in 2 batches if necessary). Depending on the thickness and variety of fish, it should take about 3 minutes per side. Check for doneness with a fork: fish should flake easily, but not fall apart. Remove from pan and let fish rest for 2-3 minutes.

Drizzle fish with some of the Creamy Cilantro Dressing and top with crumbled cotija cheese. Serve fish with coleslaw, black beans, and additional cilantro dressing.

Creamy Cilantro Dressing

½ cup Greek yogurt or sour cream
¼ cup mayonnaise
3 green onions
1 fresh jalapeno
¼ cup fresh cilantro
2 Tbs diced mild green chilies (about ½ of a 4 oz can)
2 Tbs fresh squeezed lime juice
½ – 1 tsp Sriracha chili sauce (adjust to taste)
½ tsp kosher salt

Place all dressing ingredients in a blender or food processor and blend until smooth. Refrigerate for one hour before serving.

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