Black Iron Remoulade Cod Plates

Name: Black Iron Remoulade Cod Plates
Prep time: 25 min
Cook time: 14 min
Total time: 39 min
Yield: 8 servings
Cuisine: Cajun
Ingredients: 4 Lb Cod Fillets; 1/4 Cup Cajun Blackening Spice; 7/8 Tbsp Smoked Paprika; 7/8 Tbsp Garlic Powder; 3/4 Cup Mayonnaise; 2.6 Tbsp Creole Mustard; 2.6 Tbsp Sweet Pickle Relish; 3/8 Tsp Cayenne Pepper; 3/8 Cup Clarified Butter; 8 whole Lemon Wedges

Blackened cod fillets, remoulade, and char for ten

Prep: 25 min
Cook: 14 min
Serves 8
Difficulty: medium

Cod on the grill—Cajun blackened char, not fried, hall portions for ten

Why crews like it: Grilled blackened cod is a Louisiana lane that uses freezer-case fish every hall already stocks. Fillets cook in minutes on a griddle insert and hold at 140°F briefly.

709Cal

51gProtein

7gCarbs

52gFat

Ingredients

4 Lb Cod Fillets
1/4 Cup Cajun Blackening Spice
7/8 Tbsp Smoked Paprika
7/8 Tbsp Garlic Powder
3/4 Cup Mayonnaise
2.6 Tbsp Creole Mustard
2.6 Tbsp Sweet Pickle Relish
3/8 Tsp Cayenne Pepper
3/8 Cup Clarified Butter
8 whole Lemon Wedges

Instructions

Build remoulade: Whisk mayo, Creole mustard, relish, and cayenne. Chill until service.
Season cod: Pat fillets completely dry. Press Cajun spice, paprika, and garlic powder onto both sides.
Heat cast iron on grill: Place cast-iron insert on grill and preheat to 425°F, about 10 minutes. Have clarified butter ready.
Blacken first side: Brush iron with butter. Lay fillets and cook 4 minutes undisturbed until blackened crust forms.
Flip and finish: Flip carefully and cook 3–4 minutes until 145°F internal and flesh flakes.
Rest briefly: Rest fillets 2 minutes off heat. Transfer to hotel pans flesh-side up.
Hold at 140°F: Hold covered at 140°F up to 10 minutes max. Remoulade on the side.
Platter for ten: Serve one fillet per firefighter with remoulade and lemon. Call it fast—cod waits poorly.

Tonight's spread

Cajun grilled cod with remoulade and lemon.
Dirty rice or hushpuppy-style cornbread on the side.

Hall tips

Dry fillets are mandatory—wet fish won't blacken.
Don't move fillets during first side—crust releases when ready.
Cast-iron insert on grill mimics blackening without indoor smoke.

Meal prep

Pat fillets dry. Grill on cast-iron insert at 425°F, 4 minutes per side. Hold covered at 140°F up to 10 minutes. Remoulade cold on the side.

Leftovers

Flake cod into po-boy sandwiches.
Chop into Cajun fish tacos with slaw.

flat-top griddle
cast iron griddle insert
instant-read thermometer
fish spatula
hotel pans