Ingredients:

  • 2 tbsp smoked paprika
  • 1 tsp cayenne pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried thyme
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 4 6-oz cod fillets
  • 2 tbsp melted unsalted butter
  • 1 lemon, cut into wedges

Instructions:

  1. Pat each cod fillet aggressively dry with paper towels to ensure the surface is bone-dry.
  2. Brush both sides of the fish with melted unsalted butter.
  3. Generously press the blackening rub (paprika, cayenne, garlic powder, onion powder, thyme, salt, and pepper) into the flesh, using about 1 tablespoon per fillet, until fully encapsulated.
  4. Preheat the grill to high (approximately 450°F/230°C). If using, prepare a grill mat or cast iron griddle.
  5. Place the fillets on the hot grill. Press down slightly with a spatula to ensure maximum contact. Cook undisturbed for 3–4 minutes until the spices darken into a deep brown/black crust.
  6. Flip the fillets carefully and cook for another 3–4 minutes.
  7. Remove from heat the moment the thickest part of the fillet hits 140°F on an instant-read thermometer (it will carry over to 145°F while resting).
  8. Serve immediately with lemon wedges.