Blackened Cod with Meuwly’s Cajun Spice Rub

by Peter Keith– Owner Meuwly’s



Cod Fillets, Patted Dry (Rockfish would be a great alternative)

Meuwly’s Cajun Spice Rub

Canola Oil

Butter, cold

Fresh Garlic Cloves, Crushed

Fresh Lemon

Fresh Parsley or Cilantro, Roughly Chopped


  1. Ensure the fish is dry on the outside (this helps it sear properly.)
  2. Sprinkle several tablespoons of Cajun Spice Rub into a plate or shallow bowl. 
  3. Press each side of the fish into the spice mix, rubbing gently until the fish is lightly covered. 
  4. In a shallow frying pan, heat a small amount of Canola Oil over medium-high heat ( 15-30 mL for a large pan)
  5. Carefully place the fish into the pan – the oil should sizzle (if not, remove the fish and continue to pre-heat the pan.)
  6. Sear both sides of the fish to your desired doneness – the spices should toast to a dark red-brown. 
  7. Add 1-2 small cubes of cold butter and crushed garlic to the pan and baste over the fish for the last 30 seconds of cooking
  8. Finish with a squeeze of fresh lemon juice and chopped fresh herbs.