Blackened Cod Sandwich with Avocado Aioli

Cod is a wonderful mild fish with very low fat content with dense, flaky meat. Since it does not have a particular flavor like salmon, I used my "house dry rub" and blackened it on cast iron griddle to add flavor.

For some odd reason, I ordered a bag of avocados last week and I had to use them today before they went yucky. So instead of making Basil Aioli as I had planned, I made Avocado Aioli instead.

The combined flavor of blackened herbs and spices and creamy, nutty taste of avocado with a hint of fresh basil in aioli was excellent. My only regret was not adding some wasabi to add a little kick. But I was running out of time. It was 12:20 pm already and the hungry lunch crowd would descend to kitchen in 10 minutes. I will definitely try adding wasabi next time!

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I just love this cast iron black top. It is so useful from sauteing veggies to blackening all sorts of meats.

For Cod:

3-4 tablespoon All Purpose Dry Rub
4 pieces of cod, thawed completely if previously frozen, pat dried with paper towel
2 tablespoon of vegetable oil

Sprinkle fish fillets on both sides with seasoning mixture
Heat a large cast iron skillet until smoking, add oil
Place fish on skillet, and sear about 2-3 minutes per side, turning once

Serve on a bed of garden salad or on a Hoagie bun with your favorite toppings.

For Avocado Aioli
3 Hass avocados, ripe
1/4 cup sour cream
1/4 cup Mayo (Hellmann's)
3 tablespoons chopped basil
1 tablespoons minced garlic
2 tablespoons fresh lemon juice
1 small shallot, minced
Salt and freshly ground pepper

Optional: Wasabi paste to taste

In a food processor, pulse the avocados and rest of the ingredients together until blended and smooth. Season with salt and pepper and serve. Add more lemon juice if too thick.


  1. Kay, love your blog and the photos. It's a beautiful read! Where was I when this blackened cod sandwich was being served?! Looks lovely.

  2. Nate, come to Wed. Service Lunch! That's where the great food is served and where cool people hang out! :) Thanks for the encouragement! Coming from a pro means a whole lot!

  3. Wow. Too bad your in Georgia. I'd come to a church that fed someone that well and I'm a hardened pessimist when it comes to believing in God!