This is a quick and simple pan-seared cajun blackened cod with an avocado cream sauce that makes for a perfect summer meal! This meal consists of perfectly seasoned cod with a creamy avocado sauce on top of cilantro rice. It can be made in under 20 minutes and makes for a light, fresh, and flavorful meal.
This recipe has been my absolute favorite meal to cook this summer. I live in Denver, Colorado and it is hoottttt outside right now. It has been in the 90’s just about every day for the last week. Eeekkk. I do not mind the heat, but I live in an apartment with no AC. Thus, I have been trying to keep my meals light and fresh. My boyfriend and I actually came up with this meal in the grocery store parking lot. I originally was going to make a vegan buffalo Mac and Cheese, but it was just too hot for a heavy meal like Mac (the vegan buffalo Mac and cheese is coming though.. I promise).
Anyways this meal is the perfect meal on the beach, by the lake, or if you live in a place where it is incredibly hot right now. It is filled with nutrients but isn’t overwhelming filling.
blackened cod.
the ingredients.
Pico de Gallo: I used store-bought pico for this. Feel free to use your own pico recipe or even just slicing up some tomatoes and onions will do the trick. I added pico to this recipe because I wanted a little extra crunch.
Fish: You can use any white fish you would like. The idea is to have a mildly flavored, quick-cooking fish that’s inexpensive. I used wild-caught frozen cod fillets because that was one of the only white fish options my grocery store had (living in a landlocked state can be a struggle in the seafood department). You can use tilapia, bass, grouper, haddock, catfish, or snapper. I love salmon but I do not think salmon is fit for this recipe.
Rice: The key for the cilantro rice, is whatever your packaging says for cooking, split the amount of water needed into half water and half coconut milk. This gives the rice a little more flavor. I usually cook my rice with a little more liquid because I am at a high altitude so your recommended amount may be less.
other great seafood recipes.
Blackened Cod Fish Tacos with Mango Salsa & Guacamole
shop what i used to make this recipe.
Blackened Cod with Avocado Lime Sauce
Ingredients
- 1 cup pico de gallo
Cilantro Rice
- 1 cup jasmine or white rice
- 1 cup coconut milk
- 1 cup water
- ⅓ cup cilantro chopped
- 1 lime freshly squeezed
Avocado Lime Cream Sauce
- 2 avocados
- 2 limes freshly squeezed
- ¼ cup cilantro chopped
- ¼ cup plain greek yogurt
- ⅓ cup coconut milk
- 1 tsp chili powder
- salt & pepper to taste
Fish
- 4 fillets cod
- 4 tbsp cajun blackened seasoning
- 2 tbsp olive oil
Buttery Garlic Asparagus
- 1 bundle asparagus
- 6-8 cloves garlic chopped
- 3 tbsp butter
Instructions
Cilantro Rice
- Cook 1 cup of rice according to package, use one cup of water and one cup of coconut milk instead of the standard two cups of water.
- Once rice is cooked, add freshly squeezed lime and cilantro and mix well.
Avocado Cream Sauce
- In a blender or food processor, add avocado, freshly squeezed lime, cilantro, yogurt, coconut milk, chili powder, salt, and pepper and blend.
- Pour into a jar to store in your fridge, or use right away.
Fish
- Season cod with blackened seasoning till it is completely covered on both sides of fish.
- Over medium heat, heat oil in a medium sauce pan until the oil shimmers and add fish.
- Cook about 2-4 minutes on each side or until completely cooked.
Buttery Garlic Asparagus
- In a different medium sized saucepan, heat butter and garlic over medium heat. Add asparagus once butter is completely melted and saute about 5-10 minutes or until asparagus is soft, but not soggy.
- Season to taste with salt & pepper.
Plating
- Add ¾ cup of rice to a place. Then place cod on top of the rice. Place a spoonful of pico on top of fish. Drizzle avocado sauce over the rice, cod, and pico. Feel free to add more lime, cilantro, or salt/pepper to taste. Add a small side of asparagus next to the fish.