This blackened codis such an easy weeknight recipe. This recipe is loaded with flavor and will definitely remind you of a dish that you'd order at a restaurant.
Dry your fish with a paper towel. Drying is really important when pan searing your fish.
Season your cod with the blackened seasoning.
Heat the butter up in a skillet. Allow the pan to get hot and the butter to melt before adding the cod.
Cook four minutes per side over medium-high heat or until blackened. A meat thermometer should read 145 degrees and fish should be firm.
Notes
Don't forget to pat your fish dry with a paper towel before seasoning.
Don't be tempted to move the fish around your pan. This will help the fillets to stay together. If they do come apart, don't worry they will still be just as tasty.