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Keto Blackened Cod with Avocado Salsa

This Keto Blackened Cod with Avocado Salsa is a tantalizing dish that combines the smoky, spicy flavors of perfectly seasoned cod with the fresh zestiness of avocado salsa. It's a low-carb meal that's high in good fats and protein, making it perfect for anyone following a ketogenic diet.
Course Dinner
Cuisine American
Keyword Avocado Salsa, Keto Blackened Cod, Keto Dinner, Low Carb Fish Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings
Calories 350kcal

Equipment

  • Small mixing bowl
  • Measuring spoons
  • Paper towels
  • Non-stick skillet
  • Medium mixing bowl

Ingredients

Blackened Cod

  • 4 fillets cod 6 ounces each / 170 grams each
  • 2 tbsp olive oil 30ml
  • 1 tbsp paprika 6.8 grams
  • 1 tsp garlic powder 3.1 grams
  • 1 tsp onion powder 2.1 grams
  • 1 tsp dried thyme 1 gram
  • 1 tsp dried oregano 1 gram
  • 1 tsp cayenne pepper 2 grams, adjust to taste
  • 1 tsp black pepper 2.3 grams
  • 1 tsp salt 5 grams

Avocado Salsa

  • 2 avocados diced, 300 grams
  • ½ red onion finely chopped, 50 grams
  • 1 small tomato diced, 100 grams
  • 1 jalapeño seeded and minced, 14 grams
  • 1 lime juice of, 2 tablespoons / 30ml
  • ¼ cup fresh cilantro chopped, 4 grams
  • salt to taste

Instructions

  • In a small bowl, combine paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne pepper, black pepper, and salt. Mix well to create the blackening seasoning.
  • Pat the cod fillets dry with paper towels. Brush each fillet with olive oil, then rub the seasoning mix over both sides of the fillets, ensuring they are well coated.
  • Heat a non-stick skillet over medium-high heat. Once hot, place the cod fillets in the skillet and cook for about 4-5 minutes on each side, or until the fish flakes easily with a fork and has a nice crust.
  • While the cod is cooking, prepare the avocado salsa. In a medium bowl, combine the diced avocados, red onion, tomato, jalapeño, lime juice, and cilantro. Gently toss to mix and add salt to taste.
  • Once the cod is done, remove from heat and let it rest for a moment.
  • Serve the blackened cod fillets with a generous scoop of the fresh avocado salsa on top.

Notes

Adjust the cayenne pepper according to your heat preference.
The fish is best served fresh, but you can store the leftover cod and salsa separately in the fridge for up to 2 days.
For an extra kick, serve with a wedge of lime to squeeze over the top.

Nutrition

Calories: 350kcal | Carbohydrates: 9g | Protein: 30g | Fat: 22g | Fiber: 5g | Net Carbs: 4g