If you love fried fish and want to keep your kitchen clean, you’re going to love this recipe for blackened cod on the grill!

Making blackened cod using your grill is a great alternative to the stovetop. It is easier to handle, but it also keeps your home free from fishy odors. This blackened fish recipe is super easy! Just coat the cod filets in blackening spices and cook them hot and fast in a cast-iron skillet on the grill.

What Does Cod Taste Like?

Cod is a firm, mild fish often described as having a flaky texture and a pleasantly milky flavor. This versatile fish can be prepared in a multitude of ways, but it is often served fried.

Ingredients

• Cod fillets
• Butter
• Olive oil
• Lemons
• Paprika
• Salt and ground black pepper
• Onion powder
• Dried Herbs: thyme and oregano
• Garlic powder
• Cayenne
• 12″ cast-iron skillet

Make sure your grill and skillet are heated thoroughly before the fish goes on. Watch for burning and adjust your grilling temperature as needed. Have a reliable instant-read thermometer on hand so you can pull this cod from the heat as soon as it is fully cooked.

How to cook blackened cod on the grill

• Rinse cod fillets with cold water—blot dry with paper towels. Cut each fillet in half.
• Preheat your grill to 400 degrees or high heat. Once it comes up to temperature, place the cast-iron skillet on the grill.
• Combine seasonings and spread them out onto a large plate. Dredge cod fillets into blackening spices on both sides and set them on a clean plate or cutting board.
• Add olive oil and butter to the heated skillet and wait for it to smoke a bit. 
• Carefully place the seasoned cod into the pan, flesh side down, and cook for 4-5 minutes on each side, depending on thickness.
• Use a large spatula to turn the fish onto the skin side. Gently press down on the fish with your spatula for even searing. Cook for another 3-4 minutes.
• Adjust the heat of the grill if needed.
• Once the internal temperature of the fish reaches 145 degrees F, they are done.

Serving and Stovetop

• Remove the blackened cod filets from the pan and place them onto a wire rack with a sheet pan underneath. Let them stand for 5 minutes before serving.
• Serve it with lemon wedges and your favorite sides.
• STOVETOP METHOD: Cook on your stovetop over medium-high heat. Follow the steps above for seasoning the fish and cooking times.

Best side dishes

• Pellet Grill Baked Potatoes
• Smoked Corn
• Comeback Sauce

Print

Blackened Cod on the Grill

This recipe calls for the cod to be coated in blackening seasoning and blackened in a cast iron skillet. Make sure to get the grill and skillet good and hot before the fish goes on. Watch for burning and adjust heat as needed.

Course Main Dish

Cuisine American BBQ

Keyword blackened snapper, grilled snapper

Prep Time 20 minutes minutes

Cook Time 8 minutes minutes

Total Time 28 minutes minutes

Servings 3 servings

Calories 564kcal

Ingredients

• 3 cod fillets
• 1 12 inch cast iron skillet
• 1/4 cup butter
• 1/4 cup olive oil
• 1 lemon quartered
• For seasoning:
• 2 tablespoons paprika
• 2 teaspoons onion powder
• 2 teaspoons black pepper
• 1 teaspoons dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cayenne (use less if preferred)

Instructions

• Rinse fish with cold water and pat dry with paper towels. Remove as much moisture as possible.
• Preheat grill for high heat.

  Heat cast-iron skillet on the grill for 3-5 minutes before you plan to fry the fish.
• Combine seasonings and spread out on to a large plate. Dredge cod fillets into blackening spices; season both sides and set onto a clean dry plate or cutting board.
• Add olive oil and butter to heated skillet and wait for it to smoke a bit.

  Carefully place seasoned fish into pan and cook for 3-4 minutes side, depending on thickness.
• Once internal temperature of fillets reach 145 degrees F., carefully remove fish from pan and place onto a wire rack over a baking sheet.

  Serve with lemon wedges and your favorite sides.
• Store leftover cod in an airtight container in the fridge for 2 days. Rewarm in a skillet on your stovetop to retain the crispy crust.

Nutrition

Calories: 564kcal | Carbohydrates: 5g | Protein: 161g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 15g | Cholesterol: 164mg | Sodium: 1232mg | Potassium: 3851mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1411IU | Vitamin C: 37mg | Calcium: 196mg | Iron: 5mg

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