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These blackened cod bowls are served over coconut rice and a simple mango and jalapeno salsa. It’s essentially all of the fixings of blackened fish tacos in bowl form. A delicious and easy way to spice up cod and add loads of flavor!

The coconut rice in this recipe brings a rich, balanced element to the dish. The coconut flavor is subtle and understated—if you’ve never tried coconut rice before, it’s more about the creamy texture than an overpowering coconut taste
If you enjoy this recipe, also try my blackened fish tacos, coconut crusted cod, and my Baja-style fried fish tacos.
Table of Contents
Ingredient Notes and Substitutions
- Cod: get thicker portions if possible. Buy a large filet, and portion into 6-8 ounce filets. You can also use haddock or halibut. Cooking time will vary depending on thickness.
- Coconut milk: use full fat coconut milk for the best flavor. Be sure to get coconut milk and not coconut cream.
- Blackening spices: use a blend of spices to blacken the fish. I use a really simple blend of onion, garlic, cayenne, and paprika. Other variations call for thyme and oregano as well. You can also use Old Bay seasoning or similar spice mixes.
See the recipe card for full information on ingredients and quantities below.
Expert Tips
- Cod, cooks very quickly. A 1 1/2 inch-thick piece will only take 3-4 minutes per side when searing on medium-high heat in a hot skillet. Overcooking will dry it out.
- Use a generous amount of spices when blackening. It will lend lots of flavor and give the fish its signature dark/crusted appearance.
Watch How to Make Blackened Cod
More Cod Recipes
Enjoy this recipe? If you made this recipe, please leave a ★ ★ ★ ★ ★ star rating in the recipe card below & a review in the comments!
Blackened Cod over Coconut Rice

Ingredients
- 1 1/2 pounds cod or haddock, thicker portions are ideal
- 1 tablespoon butter
- 2-3 tablespoons oil, high smoke for searing
- Limes, for serving
Coconut rice
- 1 1/2 cups jasmine rice, rinsed
- 14 ounce can coconut milk
- 1 1/4 cup water
- 1-2 teaspoon sugar
- pinch of salt
- lime zest
Blackening mix (or Old Bay)
- 1 teaspoon paprika
- 1 teaspoon cayenne
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
Mango salsa
- 1 mango, diced
- 1 jalapeño or habanero, diced
- 1/2 red onion, diced
- 1 lime, juiced
- handful cilantro, chopped
- Salt, to taste
Creamy lime sauce
- 1/4 cup sour cream
- 1 lime, juiced
- 1 teaspoon blackening mix
Instructions
- Combine the blackening mix in a small bowl. Mix and set aside. Combine creamy lime sauce ingredients in a small bowl. Add a teaspoon of blackening mix to the creamy lime sauce and stir.
- Combine mango salsa ingredients in a bowl. Mix and set aside or keep in the fridge until ready to serve. Sub habanero for a hot twist.
- Rinse rice well with cool water. Strain and add to a saucepan with water, coconut milk, salt, and sugar. Bring to a boil over medium heat, stirring occasionally as it heats to prevent burning. Do not cook on high heat. Once boiling, reduce to low, cover, and simmer for 11 minutes. Remove from the heat and let rest covered for 10 minutes.
- Cut fish into 7-8 ounce filets. Pat fish dry and season liberally with blackening seasoning all over. Add 2-3 tbsp of oil to a skillet or pan over medium-high heat. Once hot, sear fish for 3-4 minutes per side or until cooked through. Turn heat down to low and add butter. Spoon the melted drippings over the fish.
- Add rice to serving bowls and add lime zest. Top with cod and a serving a mango salsa. Finish with creamy lime sauce.
Made this last night! Outstanding and packed with such flavor! The salsa intertwined with the blacked cod with the hint of coconut in the rice and the awesome sour cream topping! The BEST!