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Serve This Blackened Black Cod Atop a Colorful Winter Salad

blackened fish with salad

image courtesy of author

When choosing fish, it's important to pick a sustainable variety. This recipe calls for black cod, also known as sablefish. Line-caught sablefish from Alaska and the Canadian Pacific is heavily regulated, ensuring that there is no bycatch. This buttery fish is richer in omega-3 than salmon and stands up to the flavorful blackening spices perfectly.

The salad is made with raw and cooked veggies combined with toothsome wild rice. Root vegetables like carrots and beets are steamed and tossed with a raw kale salad, seasoned with a simple vinaigrette, so the fish isn't overpowered. A sprinkling of pomegranate seeds adds freshness, color, and antioxidants. The salad is just as tasty served warm or cold; we like making a double batch and enjoying it warm with the fish and cold for lunch the next day.

blackened cod with salad

image courtesy of author

Blackened Cod with a Colorful Winter Salad

Serves 2


for the fish:

2 black cod fillets (or other sustainable white fish)
1 tablespoon paprika
1/2 tablespoon dried granulated onion
1/2 tablespoon dried granulated garlic
2 teaspoons cayenne pepper
1/2 teaspoon finely ground black pepper
1/2 teaspoon ground thyme
1/2 teaspoon ground oregano
salt, to taste
2 teaspoons olive oil

for the salad:

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From the Organic Authority Files

1 beet
1 orange carrot
1 yellow carrot
1 cup cooked wild rice
1 shallot, thinly sliced
5 leaves kale, washed and torn
2 tablespoons olive oil
1 tablespoon cider vinegar
salt and pepper, to taste
1/2 pomegranate


Combine the ingredients for the blackening spice, and set aside.

Roast the beet in a 350 degree F oven for one hour, or until cooked through. Peel and dice the beet, and set aside.

Steam the carrots for ten minutes, or until al dente. Dice and set aside.

Massage the kale leaves with the oil, vinegar, and salt and pepper for one minute. Toss together with the beet, carrots, shallot, and wild rice.

Heat the oil in a non-toxic nonstick pan over medium-high heat. Coat the fish with the blackening spices on both sides, and cook for two minutes per side.

Serve the fish over the salad, and top with the pomegranate seeds.

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