Bacalao ennegrecido

Ingredientes

• 4 6-ounce cod fillets
• 1/4 cup blackening seasoning (homemade or store bought)
• 2 Tablespoons olive oil
• chopped fresh parsley and lemon wedges (for serving)
• 3 Tablespoons smoked paprika
• 1 Tablespoon onion powder
• 1 Tablespoon garlic powder
• 2 teaspoons kosher salt
• 1 teaspoon ground white pepper
• 1 teaspoon ground mustard
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon cayenne pepper
• 1/2 teaspoon dried basil

Preparación

1. 1

   Season: Generously coat both sides of each cod fillet with the blackening spice, about 1 tablespoon per piece of fish. Press the spices into the fish so each piece is entirely coated.

2. 2

   Heat Skillet: Heat the oil in a large skillet over medium-high heat. The oil should cover the entire pan. The skillet is ready when you flick in a bit of water and it sizzles immediately.

3. 3

   Sear: Place the cod into the skillet, and cook for 4 minutes. Flip and cook for 2 to 3 minutes until the thickest part of the fish reaches 145 F degrees. Serve immediately, garnished with chopped parsley and fresh lemon wedges.

4. 4

   --- Blackening Seasoning ---

5. 5

   Mix together all ingredients. This recipe will make more than is needed for the cod. Store leftovers in an airtight container at room temperature for 6 months.