2-½lbsfresh wild cod(depending on the number of people you're serving.)
3tablespoonCajun seasoning
½tablespoongrape-seed oil
3teaspoonkosher salt
1-½tablespoonclarified butter(or regular butter)
Instructions
Rinse cod under cold water and pat dry thoroughly with paper towels.
Place cod on a baking sheet. Drizzle both sides with grape-seed oil and rub the oil into the cod with your hand.
Season both sides with kosher salt then generously with Cajun seasoning. Gently press the seasoning into the cod.
Set oven to broiler and immediately place your cod under the broiler.
Cook for 8 to 10 minutes or until the cod has reached an internal temperature of 145 degrees F. Your cod should appear a deep golden brown color.
Place cod on a clean plate and set aside. Place baking sheet on stove-top over low heat add a little butter and mix with pan juices and remaining seasoning until butter melts. Pour over cod.
Serve with a salad or your favorite sides and enjoy.
Notes
It's important that your cod is completely dry before adding the oil, Cajun seasoning, and kosher salt. You can do this by using paper towels to pat it dry.
As mentioned above, make sure to coat your cod generously with Cajun seasoning.
Cod, like other fish, doesn't require a long cooking time. It's important to pay close attention to ensure that your cod doesn't become overcooked.
The most accurate way to check for doneness is to use a meat thermometer by inserting it into the thickest part of the cod when it registers at 145 degrees F, it's done.
The cod should taste moist and flake nicely with a fork.
For my oven, I set it to broil, then immediately placed the cod into the oven at which time the oven temp hadn't begun to set. In other words, the cod is already in the oven as the temperature begins to rise.
Broiling is a great technique for cooking cod. Due to its delicate nature, it has a tendency of falling apart when pan-fried whereas when broiling it remains intact.