Four-Spice Cod with Sauteed Kale

For this recipe I’m working with a new manufacturer of spices called Spice Society, which is based in Greenville, SC.  The owner, Lisa Conner, has created a line of organic, non-GMO spices that are raised, sourced and packaged by the most responsible and elegant means available.  They’re definitely the prettiest spices out there:DSC_0364Most importantly, after cooking with them for a few weeks, I’m impressed with their tastes and textures.  The chili powder, a powerful blend of ground chilies, garlic, cumin and other spices, is my favorite.  At the moment, the Spice Society line of is only available at Creative Gifting, in Cary, but they’re expanding rapidly so keep your eyes out for them wherever you shop.

For the following cod recipe, I used four Spice Society spices, cinnamon, cumin, chili and paprika, to make a delicious Southwest inspired seasoning for the lean, sweet cod. I added cocoa powder as well.  If you’ve only tried cocoa powder in baking you’ll be impressed with its savory applications. When sprinkled on fish and sautéed, the cocoa powder transforms and its lightly bittersweet flavors become robust and rich. My Cincinnati-born husband introduced me to the wonders of cocoa and cinnamon in Cincinnati Chili. It’s magical!

These golden sautéed fillets would go well with any side dish like roasted tomatoes or steamed green beans but having an abundance of kale from my Mom’s garden, I decided to make a simple sautéed kale.


What to buy (serves 2):

  • 2 cod fillets
  • 1 teaspoons chile powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon cinnamon
  • 1 teaspoon cocoa powder
  • 2 tablespoons olive oil
  • salt and pepper, to taste
  • 1 lime, sliced into wedges

What to do:

  • pat the cod fillets dry with paper towels and season on both sides with salt and pepper
  • combine spices well and sprinkle spice blend on both sides of the fillets
  • heat 1-2 tablespoons of olive oil on medium-high until hot
  • add the seasoned cod fillets and cook 3 to 4 minutes per side until opaque
  • serve hot with lime wedges


Thank you to Spice Society for sponsoring this recipe.


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