So one of my favorite things about my relationship with Casey has always been and will be the fact that we share duties in the kitchen. Cooking together has been a date night for us for as long as we’ve known each other. I feel like it’s fun, romantic, collaborative and reinforces our partnership. We follow lots of recipes (Casey’s more of an exact measurement guy) and wing it a lot too (that’s me – I usually taste along the way until it’s just right)… just to see what we can come up with. The weather lately has been on point, so we decided to take advantage of that and fired up the grill. On the menu: Blackened cod with pineapple and sides of baby red potatoes and asparagus (which, omg is so good on the grill)! Casey came up with the rub for the fish and it’s below – spicy, smoky and delicious!
We actually toasted the spices first to bring out the flavors, but you can skip that step.
- 1/3 Tbsp Chipotle Powder
- 1/2 Tbsp Chili Powder
- 1/2 Tsp Cayenne
- 1 Tbsp Coriander (you could also sub this for dried cilantro)
- 1 1/2 Tbsp Thyme
- 1 1/2 Tbsp Garlic Powder
- 1/2 Tbsp Salt
- 1/2 Tbsp Black Pepper
Lightly coat the fish in olive oil + sprinkle the spice mix with however much you’d like. We went pretty heavy – cod doesn’t have too strong of a flavor on its own, so we really wanted to infuse it.
I’ve also been obsessed with adding fruit to my meals – I love adding fresh berries or apples in salads; so this seemed like a great idea. The sweet, juicy pineapple cut the spiciness of the fish – it was a perfect combo!
The Verdict: Yum! This was a success. We also agreed that this rub would work great on so many proteins – chicken, shrimp or other types of fish. Super flavorful, healthy and delicious. It was a perfect dinner after a long, warm day! Hope you all had a great start to your week! xo