I was asked yesterday “where do you get your recipes?” The short answer is “everywhere.” Certainly the Internet offers unlimited options, however I love my cookbooks, read cooking magazines, talk to people about recipes, sample food offerings every chance I get, and often offer myself samples “Want a Bite Lib?”
However, with all that being said, the most common way I come up with a recipe is ingredient inspiration. For example, this week at the office we had a catered lunch, which included a fruit and cheese tray. At the end of the day a beautiful hunk of blue cheese remained. I had no idea at the time what would become of this handsome fella but he was coming home with me! Now pair that up with ‘Life’ putting you within 10 miles of a Whole Foods Market, which in our house = fresh fish. Voila, Blackened Blue Cod.
We blackened the cod using an incredible chili pepper spice blend given to us by a friend. Grown in his garden, dried over time, and ground up into genius. We spooned garlic jalapeno wing sauce over the top and sprinkled with blue cheese crumbles. Served with Cauliflower Cheese Grits (cauliflower is the new low-carb go-to in our home) and Sesame Brussels Sprout Slaw. Also giving me an excuse to use my restored thrift store cast iron skillets. This Blackened Blue Cod with Cauliflower Cheese Grits was a good ingredient inspiration dish.
- 1 1lb. cod fillet
- 2 Tbl. canola oil
- 2-3 Tbl. hot sauce
- 2 tsp. garlic powder
- 2 tsp. cayenne pepper
- 2 tsp. paprika
- 2 tsp. ground oregano
- 1 tsp. brown sugar
- 1 tsp. black pepper
- Cauliflower cheese grits
- Blue cheese, crumbled
- Preheat oven to 400 degrees.
- Rinse and dry cod fillet.
- Combine blackening rub spices and sprinkle generously onto both sides of cod fillet, pressing in with hands.
- Heat cast-iron skillet over medium-high heat, when nice and hot add in canola oil, then carefully add in fish fillet. Sear 2-3 minutes per side.
- Brush 2-3 Tbl. hot sauce onto fillet, then transfer skillet to oven and finish cooking until fish flakes easily with fork, about 10 - 12 minutes.
- Serve on a bed of cauliflower cheese grits, sprinkled with blue cheese crumbles.
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