Blackened Cod with Roasted Red Pepper Salsa
Spicy blackened cod fillets paired with a smoky-sweet roasted red pepper salsa.
Ingredients
For the Cod:
6 oz cod fillet, patted dry
1 Tbsp butter (for searing)
1 tsp smoked paprika
½ tsp garlic powder
½ tsp onion powder
½ tsp dried oregano
¼ tsp cayenne pepper (adjust to heat preference)
¼ tsp sea salt
¼ tsp black pepper
1 Tbsp olive oil (for finishing)
For the Roasted Red Pepper Salsa:
½ cup roasted red bell pepper, diced
2 Tbsp red onion, finely diced
1 Tbsp fresh parsley, chopped
1 clove garlic, finely minced
1 Tbsp olive oil
1 tsp lemon juice
¼ tsp sea salt
¼ tsp black pepper
Macronutrients
Protein: 42g
Fat: 28g
Carbs: 4g
Preparation
Prepare the Roasted Red Pepper Salsa: In a small bowl, combine diced roasted red bell pepper (½ cup), diced red onion (2 Tbsp), chopped parsley (1 Tbsp), minced garlic (1 clove), olive oil (1 Tbsp), lemon juice (1 tsp), sea salt (¼ tsp), and black pepper (¼ tsp). Mix well and set aside to let the flavors blend.
Prepare the Blackened Cod: In a small bowl, mix smoked paprika (1 tsp), garlic powder (½ tsp), onion powder (½ tsp), dried oregano (½ tsp), cayenne pepper (¼ tsp), sea salt (¼ tsp), and black pepper (¼ tsp). Rub the seasoning mix all over the cod fillet (6 oz). Melt the butter (1 Tbsp) in a skillet over medium-high heat. Sear the cod for about 2–3 minutes per side, depending on thickness, until the exterior is blackened and the fish flakes easily with a fork. Remove from the skillet and drizzle lightly with olive oil (1 Tbsp).
Assemble the Dish: Plate the blackened cod and top generously with the roasted red pepper salsa. Serve immediately for maximum flavor.
225# hex bar deadlift
4rnds/20min