Make blackened cod by seasoning 3/4 pound of fresh cod fillets with a Cajun seasoning made from 2 1/2 teaspoons of paprika, 2 teaspoons of garlic powder and 2 teaspoons of salt mixed with 1 teaspoon each of dried oregano, dried thyme, onion powder, black pepper and cayenne pepper and allowing the fish to sit at room temperature for 15 minutes. Cook the fish in 2 tablespoons of clarified butter at medium-high heat for two to three minutes per side.
To make Cajun blackened cod, dredge 2 pounds of cod fillets in a mixture containing 2 to 3 teaspoons of chili powder, 2 to 3 teaspoons of cumin powder, 1 teaspoon of garlic powder, 1 teaspoon of pepper and 2 teaspoons of taco seasoning. Heat 2 tablespoons of canola oil at medium-high heat, and sauté the fillets for two to three minutes on each side. Once the fish flakes easily, remove the fillets from the skillet, and drizzle them with fresh lemon juice.
Another recipe uses a blackening rub made from 1 tablespoon of chili powder, 1/2 teaspoon of cumin, 1 teaspoon of paprika, 1 teaspoon of garlic powder, and 1 teaspoon each of salt and brown sugar. Serve the fish with mango salsa. Combine 1 diced mango with 1 tablespoon of minced red onion, 1/8 cup of diced red bell pepper and 1/2 seeded and diced jalapeño seasoned with salt to taste, 3 tablespoons of chopped fresh cilantro and the juice from 1 lime.