Blackened Cod with Garlic Ailoi and Corn Salsa

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Step 1

Pat cod dry with paper towel and season all over with blackening spice mix and 1/2 teaspoon salt, pressing to adhere.

Step 2

Set aside to marinate at room temperature for about 10 minutes.

Step 3

While cod marinates, rinse tomato and roughly chop.

Step 4

Shuck corn, discarding husks and silk; slice off kernels into a large bowl, discarding cobs (see recipe tip).

Step 5

Halve lemon.

Step 6

Mince garlic.

Step 7

Heat 1 tablespoon olive oil in a medium nonstick pan over medium-high heat.

Step 8

When oil is shimmering, add corn and cook, stirring frequently, until charred in spots, about 5 minutes.

Step 9

Return cooked corn to large bowl and set aside.

Step 10

Rinse pan and wipe pan clean for the next step.

Step 11

Return pan from corn to medium-high heat with 1 tablespoon olive oil.

Step 12

When oil is shimmering, add cod to pan and sear until spices are blackened and a thin knife inserted into the fish meets no resistance, 2-3 minutes per side (see recipe tip).

Step 13

Transfer blackened cod to serving plates.

Step 14

In a small bowl, whisk together mayonnaise, garlic, up to half of cayenne (use more or less depending on your spice preferences), and juice of 12 lemon to combine.

Step 15

Season with 8 teaspoon salt and black pepper as desired.

Step 16

Halve avocado and discard pit; using a spoon, carefully scoop out flesh, discarding skin.

Step 17

Cut into 7-inch dice.

Step 18

To bowl with corn, add tomato, avocado, juice of remaining lemon, 1 teaspoon olive oil, 72 teaspoon salt, and black pepper as desired; stir to combine.

Step 19

Serve blackened cod with corn salsa, drizzle over garlic aioli, and dig in!