Cajun Blackened Cod with Charred Corn Salsa

This Cajun blackened cod is everything a weeknight dinner should be: fast, bold, and genuinely satisfying without weighing you down. Lean, flaky cod gets rubbed with a smoky-spicy Cajun blend and seared hard in a hot pan for just a few minutes per side, forming a deeply flavorful crust with no need for heavy batter or deep frying. It's a naturally gluten-free technique, as long as your spice blend is confirmed free of wheat-based fillers. Alongside the fish sits a lively charred corn salsa — corn kernels blistered in the same hot pan, then tossed with lime juice, diced jalapeño, red onion, and cilantro. The salsa brings brightness, crunch, and fiber to balance the fish's bold char, while a light finish of avocado adds creaminess without any cream or butter-based sauce. Each portion delivers a generous dose of lean protein in a modestly sized plate that's easy on the stomach but big on flavor. This is a great option when you want something quick, nourishing, and vibrant — minimal cleanup, one pan for both components, and a dish that eats light but leaves you full. Perfect for a Tuesday night or whenever you want Southern heat without the heaviness.

Ingredients

• 4 fillets (5-6 oz each)cod fillets, skinless, patted dry
• 2 tspsmoked paprika
• 1 tspgarlic powder
• 1 tsponion powder
• 0.5 tspdried oregano
• 0.5 tspdried thyme
• 0.5 tspcayenne pepper, adjust to taste
• 0.5 tspblack pepper
• 0.75 tspsalt, divided; confirm gluten-free certification
• 2 tbspolive oil, divided
• 2 cupscorn kernels, fresh or thawed frozen
• 1 smalljalapeño, seeded and finely diced
• 0.25 cupred onion, finely diced
• 0.25 cupcilantro, chopped
• 2 wholelime, juiced, one extra for serving wedges
• 1 wholeavocado, diced, for garnish

Method

1. In a small bowl, mix smoked paprika, garlic powder, onion powder, oregano, thyme, cayenne, black pepper, and half the salt to make the Cajun seasoning.
2. Pat cod fillets dry and rub both sides generously with the Cajun seasoning blend.
3. Heat a cast iron skillet over high heat until very hot. Add 1 tablespoon olive oil.
4. Sear the cod fillets for 3-4 minutes per side, until a dark blackened crust forms and fish flakes easily. Remove from skillet and set aside.
5. In the same hot skillet, add remaining olive oil and the corn kernels. Char for 4-5 minutes, stirring occasionally, until spotted and blistered.
6. Transfer charred corn to a mixing bowl and let cool slightly. Add jalapeño, red onion, cilantro, lime juice, and remaining salt. Stir to combine.
7. Spoon charred corn salsa onto plates, top each with a blackened cod fillet, and garnish with diced avocado and a lime wedge.