Pan Seared Cod with Roasted Radish


So it's not my prettiest dish yet, but absolutely delicious. The cod was so flaky and happy it just couldn't keep itself together.

You will need...

- 1-1/2 lb Cod Loin. I had 1 1/2 to well serve 3 people
- Blackening Seasoning
 - I use my Dads Rub,  It is simply 2 parts Chili Powder- the "Hot" Mexican on the market shelves usually isn't too spicy. It is simply 1 part each, Black Pepper, Cayenne Pepper, Paprika, Cumin, Garlic Powder, Onion Powder, Dry Mustard Powder.
- 1 lb. Radishes - trim end and quarter
- 1/2 Medium Onion diced
- 1 Red Bell Pepper- bite size strips
- 1 Small Poblano Pepper
- Olive oil
- Salt, Pepper and/or Garlic Powder to taste

Preheat oven to 425. Line a sheet pan with foil and lightly oil. Toss all the veg with enough olive oil to coat and season with salt, pepper and garlic powder. Spread evenly on sheet. Roast for 30-40 minutes depending on your oven and preference. I like to get the veg to just starting to char a bit for max flavor.

When the veg has been in for 15 minutes, heat skillet to medium high 2-3 tablespoons of olive oil. I do not add salt to seafood generally, salt enough straight from the ocean. Coat the cod fillets with blackening seasoning to your preference.  Sear in the pan, flipping gently half way through, 3-5 minutes per side depending on the oven.



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