Bacalhau com tempero blackened

Ingredientes

• 1 pound wild-caught cod
• 2 tablespoons avocado oil (divided)
• 1 tablespoon smoked paprika
• 1/2 tablespoon onion powder
• 1/2 tablespoon garlic powder
• 1 teaspoon brown sugar (substitute coconut sugar for paleo)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne (adjust for heat preference)
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried oregano

Modo de preparo

1. 1

   Combine spices in a small bowl.

2. 2

   Place the cod filets in a single layer on a large baking sheet and pat dry.

3. 3

   Brush 1 tablespoon of the avocado oil onto the cod coating both sides of the fish.

4. 4

   Rub the seasoning mixture onto the cod coating both sides in as even a layer as possible.

5. 5

   Heat the remaining tablespoon of oil in a large cast iron skillet over medium-high heat.

6. 6

   Once hot, add the fish in a single layer and cook for about 3-4 minutes per side until blackened and cooked through. Cooking time will vary depending on thickness of filets.