Blackened Cod over Coconut Rice

Blackened cod over coconut rice has become one of those meals I turn to when I want something fresh, bold, and still relaxed enough for a weeknight. It has everything I love in a bowl — tender fish with a flavorful crust, creamy coconut rice that feels comforting without being heavy, and a bright mango jalapeño salsa that brings freshness to the whole dish.

The first time I made coconut rice at home, I expected the flavor to be strong, but it turned out to be the exact opposite. The coconut doesn’t overwhelm the rice — it softens it, gives it a gentle creaminess, and ties beautifully with the spice on the fish. Once I paired the rice with blackened cod, it instantly felt like something I’d want to make again.

If you enjoy meals that balance richness, freshness, and a little heat, this bowl hits all the right notes.

Why This Recipe Works So Well

This dish has found a comfortable spot in my kitchen for a few reasons:

• Cod cooks incredibly fast
  It’s perfect for nights when I want something flavorful without spending all evening cooking.

• The blackened seasoning brings a big punch of flavor
  Cod is mild, so the spice blend gives it depth without making it feel too heavy.

• Coconut rice adds comfort
  The creaminess of the rice balances the spice on the fish in the best way.

• The salsa freshens everything
  Mango, jalapeño, and lime brighten the dish and make each bite feel layered.

• The whole bowl feels complete
  Protein, rice, salsa, sauce — everything comes together naturally.

This is the type of meal that feels impressive but still very doable on a regular weekday.

Ingredient Notes and What They Bring to the Bowl

Here’s what goes into the dish and why each part matters:

• Cod
  I prefer thicker portions because they stay juicy and flaky. You can portion a large filet into manageable pieces. Haddock or halibut work great too.

• Full-fat coconut milk
  This creates that creamy richness in the rice. It’s smooth, gentle, and comforting.

• Blackening spices
  A mix of onion, garlic, paprika, cayenne, and other warm spices forms the crust that makes this dish shine.

• Mango jalapeño salsa
  Mango adds sweetness, lime adds brightness, jalapeño adds gentle heat, and together they balance the spice on the fish.

• Creamy lime sauce (optional but wonderful)
  A drizzle adds a cooling contrast to the warm spices.

Once everything hits the bowl, the flavors blend in a way that feels bright, balanced, and satisfying.

How I Make This Blackened Cod Bowl

Even though this bowl looks colorful and layered, the cooking is surprisingly simple and moves quickly.

Step 1: Prepare the Rice

I cook the rice in a mix of coconut milk and water with a pinch of salt. As it simmers, it becomes soft and slightly creamy without being heavy. This part can be done ahead of time, too.

Step 2: Mix the Blackening Spices

I combine paprika, garlic powder, onion powder, cayenne, and a little salt. The blend smells warm even before it hits the pan.

Step 3: Coat the Cod Generously

Cod has a mild flavor, so I cover it well with the spice mix. This creates that crust we associate with blackened dishes.

Step 4: Sear the Fish

Cod cooks faster than most people expect. In a hot skillet over medium-high heat, thick portions need only about 3 to 4 minutes per side. The outside darkens and crusts while the inside stays tender.

Step 5: Add the Salsa

While the cod cooks, I mix diced mango, jalapeño, lime juice, and a pinch of salt. This salsa adds color and freshness that lifts the entire bowl.

Step 6: Assemble

A scoop of coconut rice goes into each bowl, followed by a piece of blackened cod. Then a spoonful of salsa and a drizzle of lime sauce bring everything to life.

It’s both comforting and vibrant — the kind of meal that makes you pause for a moment before digging in.

Expert Tips From My Own Kitchen

• Cod cooks quickly, so stay close to the pan. It stays juicier this way.

• Use a hot skillet to get that dark crust without burning the spices.

• Don’t be shy with the blackening spices — the fish can handle it.

• Let the cod rest for a minute after cooking so the juices settle.

• Use full-fat coconut milk for the rice — it creates the best texture.

These little habits help the dish turn out reliably delicious.

FAQs

Can I use a different fish?
Yes, haddock and halibut work very well and cook similarly.

Does coconut rice taste strongly of coconut?
No. The flavor is gentle and the texture is creamy rather than sweet.

Is this dish spicy?
The heat level depends on how much cayenne and jalapeño you use. You can keep it mild or add more kick.

Can I make the rice ahead of time?
Yes. Coconut rice reheats beautifully and still tastes great the next day.

Do I need the mango salsa?
The dish still works without it, but the sweetness and brightness really balance the spices.

Continue to Content

Yield: 3

Blackened Cod over Coconut Rice

Print

This fresh, vibrant dish brings together spicy blackened cod, fragrant coconut rice, and a bright mango–jalapeño salsa.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Ingredients

• 1 ½ pounds cod or haddock, cut into thick portions
• 2–3 tablespoons oil
• 1 tablespoon butter
• Limes for serving

Coconut Rice

• 1 ½ cups jasmine rice, rinsed
• 1 can (14 ounces) coconut milk
• 1 ¼ cups water
• 1–2 teaspoons sugar
• Pinch of salt
• Lime zest

Blackening Mix

• 1 teaspoon paprika
• 1 teaspoon cayenne
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon salt

Mango Salsa

• 1 mango, diced
• 1 jalapeño or habanero, diced
• ½ red onion, diced
• Juice of 1 lime
• Handful of cilantro, chopped
• Salt to taste

Creamy Lime Sauce

• ¼ cup sour cream
• Juice of 1 lime
• 1 teaspoon blackening mix

Instructions

1. Stir the blackening mix together in a small bowl and set aside. In another bowl, combine the sour cream, lime juice, and a spoonful of the seasoning mix to make the creamy lime sauce.
2. Mix the mango, jalapeño, red onion, lime juice, cilantro, and salt in a separate bowl. Keep chilled until serving.
3. Rinse the jasmine rice thoroughly, then add it to a saucepan with coconut milk, water, sugar, and salt. Heat gently, stirring as it comes to a boil. Reduce to low, cover, and let it cook until tender. Remove from the heat and let it rest, still covered.
4. Pat the fish dry and coat it evenly with the blackening seasoning. Warm the oil in a skillet over medium-high heat. Sear the fish until deeply browned on each side and cooked through, then reduce the heat and melt in the butter, spooning it over the fish as it finishes.
5. Scoop the coconut rice into bowls and sprinkle with lime zest. Add the blackened cod, top with mango salsa, and finish with a drizzle of creamy lime sauce.

Nutrition Information

Yield

3

Serving Size

1
Amount Per Serving Calories 246Total Fat 9gSaturated Fat 5gUnsaturated Fat 5gCholesterol 55mgSodium 536mgCarbohydrates 29gFiber 3gSugar 10gProtein 13g

Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

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Final Thought

This blackened cod over coconut rice has become one of those meals that feels both relaxed and special at the same time. The warm spices on the fish, the creamy rice, and the fresh salsa create a bowl that tastes complete in every way. It’s perfect for busy evenings, yet impressive enough for a weekend dinner. Once you try it, you’ll likely add it to your regular rotation — it’s one of those dishes that quietly becomes a favorite.

Also try these Cod recipes:-

• Cod Piccata with Angel Hair Pasta
• Garlic Butter Cod (Pan Fried Cod)
• Lemon Butter Baked Cod