Blackened Cod With Grilled Pineapple

Sweet grilled pineapple complements the heat of homemade blackening seasoning on these spicy cod fillets.


  • 1   fresh pineapple
  • ¼ cup (60 mL) butter (1/2 stick)
  • 2 tbsp (30 mL) garlic powder
  • 1 ½  tbsp (22 mL) dried thyme leaves
  • 4 tsp (20 mL) smoked paprika
  • 1 tbsp (15 mL) ground coriander
  • 1 tsp (5 mL) ground black pepper
  • ½  tsp (2 mL) salt
  • ¼ tsp (1 mL) ground cayenne pepper
  • 4   skinless center-cut cod fillets (4-6 oz/125-175 g each)


  1. Prepare grill for direct cooking over medium-high heat. Slice pineapple with Pineapple Wedger; set half aside for another use. Cut remaining pineapple half crosswise into eight slices. Set aside.
  2. Place butter into first Coating Tray; microwave on HIGH 20-30 seconds or until melted. Combine garlic powder, thyme, paprika, coriander, white pepper, salt and cayenne pepper in 8.5" (22-cm) Stainless Steel Nonstick Skillet; cook and stir over medium heat 3-4 minutes or until fragrant. Pour seasoning mixture into second tray. Dip cod in butter, shaking off excess; dredge in seasoning mixture, coating evenly.
  3. Brush the Modular Grill Pans with oil. Add cod to the small grill pans. Grill cod covered, 2-3 minutes or until grill marks appear. Turn cod over; grill an additional 2-3 minutes or until cod flakes easily with a fork. As cod is grilling, add pineapple to the large grill pan; grill pineapple, covered, 3-4 minutes or until grill marks appear, turning once. Remove pans from grill. Serve cod with pineapple.


  • 4  servings of 1 fillet, 2 pineapple slices

Nutrients per serving:

Calories 290, Total Fat 13 g, Saturated Fat 8 g, Cholesterol 80 mg, Sodium 460 mg, Carbohydrate 21 g, Fiber 4 g, Protein 22 g

U.S. Diabetic exchanges per serving:

1 1/2 fruit, 3 low-fat meat, 1 fat (1 1/2 carb)

Cook's Tips:

Blackening seasoning is a blend of several spices and salt. It adds a delicious spicy and smoky flavor to seafood, chicken, pork and vegetables.

Toasting the blackening seasoning mixture before coating the cod intensifies the flavors and eliminates the raw taste in the spices.

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