Whisk all the ingredients together in a small bowl. Store in a jar out of the light.
For the fish:
Preheat the oven to 375°F.
Cut lemons in half and place in a hot grill pan until slightly blackened. Set aside.
Mix the flour, cornstarch, and 2 tablespoons of the blackening rub in a shallow bowl.
Heat the oil in a large skillet over medium-high heat.
Dredge the fish fillets in the seasoned flour and lower them, skin side down, into the oil. Sprinkle the remaining 1 tablespoon blackening rub over the fish. Fry for 3 minutes. Flip the fish and fry for 2 minutes.
Transfer the fish, flipping it skin side down, to a rimmed baking sheet and dot with the butter. Bake until the fish is just cooked through, 2 to 3 minutes. Place over the Summer Couscous and drizzle with the Heirloom Tomato Vinaigrette. Serve with the charred lemons.
*This Cod with blackening rub recipe has been made by Marcus Samuelsson.
*This Cod with blackening rub recipe has been made by Marcus Samuelsson. Did you know that olive oils are the oils that can withstand the highest cooking temperatures? Learn more about why it is healthier to fry with olive oil here.
For the blackening rub:
4 teaspoons tomato powder
4 teaspoons chipotle powder
4 teaspoons smoked paprika
4 teaspoons Wondra flour
1¼ teaspoons coarse kosher salt
For the fish:
½ cup all-purpose flour
½ cup cornstarch
3 tablespoons blackening rub
½ cup Olive Oil from Spain
4 (6- to 7-ounce) cod fillets
2 tablespoons unsalted butter, cut into small pieces
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Delicious recipes made with olive oils from Spain.