Blackened cod with cauliflower rice

An American seafood dish built on whole ingredients.

Servings: 4
Active time: 30 min
Total time: 30 min

Organic sourcing

Cauliflower is on the Clean Fifteen list, so organic sourcing is less critical. However, herbs like parsley can have a higher pesticide load and may be worth buying organic.

Ingredients

• 4 fillets cod
• 2 tbsp cajun seasoning
• 2 tbsp extra-virgin olive oil
• 1 large head cauliflower
• 2 cloves garlic
• 1 lime
• 2 tbsp fresh parsley
• to taste sea salt
• to taste black pepper

Method

1. Pat the cod fillets dry and season them generously with the Cajun seasoning on both sides.
2. Heat the olive oil in a large skillet over medium-high heat until it just begins to smoke.
3. Place the cod fillets in the skillet and cook for about 3-4 minutes on each side until blackened and cooked through.
4. While the fish cooks, cut the cauliflower into florets, then pulse in a food processor until it resembles rice.
5. Mince the garlic and add it to a pan over medium heat with a little olive oil. Cook until fragrant, about 1 minute.
6. Add the cauliflower rice to the pan and stir. Cook for about 5-7 minutes until tender.
7. Season the cauliflower rice with sea salt, black pepper, and lime juice to taste.
8. Serve the blackened cod over the cauliflower rice and garnish with freshly chopped parsley.

Notes

• You can substitute cod with any white fish like haddock or halibut.
• Adjust the heat level by choosing a mild or spicy Cajun seasoning.
• The cauliflower rice can be made ahead and reheated just before serving.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic American recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.