You haven’t had cod until you’ve had blackened cod! This dish is mild on a fishy scale but is a little spicy with a great grilled flavor and an awesome sauce. I have NEVER been a fan of tartar sauce though, so please don’t call my sauce that ha. It’s more like a half aioli, half tarter, so let’s just call it a white sauce.
For the cod… use good, fresh cod and not frozen cod. Once frozen, cod likes to fall apart and is hard to handle. Make sure you dry your cod very well with several paper towels and allow it to sit at room temperature for roughly 30 mins before cooking. If you’ve had blackened cod before, you’ve probably had something saltier than it would if seasoning with Dan-O’s, so add a little salt… but be careful because cod really takes salt in a lot! Don’t overdo it.
For the sauce, you could go straight mayo, but if you’re like me you like sour cream and want to do half and half. I found spicy-sweet pickles are the best for this sauce. It’s great to use fresh, grated garlic but I won’t say anything if you use pre-minced garlic. Remember, it’s a white sauce and not tarter!
This Blackened Cod With White Sauce recipe only takes about 20 minutes to make, but your guests don’t have to know that. This is a real crowd pleaser and is Dan Good!
Enjoyed this paleo-friendly recipe? Make sure to try some of our other favorite paleo recipes.
For the fish:
For the sauce: