Blackstone Cod: Pan-Style Seared on the Flat Top

Name: Blackstone Cod
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 cod fillets (6 oz each); 2 tbsp butter; 1 tbsp avocado oil; 1 tsp garlic powder; 1 tsp lemon pepper seasoning; ½ tsp smoked paprika; ½ tsp salt; 1 lemon

Cod is a forgiving fish for the flat-top griddle. It’s mild, thick, and holds together well on the steel — less prone to falling apart than tilapia or flounder. The Blackstone gives cod what an oven can’t: a golden, slightly crispy sear on the outside and moist, flaky flesh inside. Works equally well as a simple dinner alongside vegetables or as the protein in fish tacos.

Prep time: 5 minutes · Cook time: 8–10 minutes · Serves: 4

Griddle temperature: 375°F (medium-high heat)

Ingredients

4 cod fillets (6 oz each, about ¾–1 inch thick)
2 tbsp butter + 1 tbsp avocado oil
1 tsp garlic powder
1 tsp lemon pepper seasoning
½ tsp smoked paprika
½ tsp salt
1 lemon, sliced
Fresh parsley to finish

Instructions

Step 1: Dry the fillets

Pat cod fillets completely dry with paper towels. Any moisture on the surface will steam instead of sear.

Step 2: Season

Brush lightly with oil. Season both sides with garlic powder, lemon pepper, smoked paprika, and salt.

Step 3: Preheat and oil the griddle

Preheat to medium-high (375°F). Add butter and avocado oil to the cooking zone — the butter adds flavor, the oil raises the smoke point. Let the butter melt and foam subside.

Step 4: Sear first side

Place cod fillets down on the hot, buttered surface. Cook without touching for 3–4 minutes until the bottom is golden brown and a crust has developed. The fish will release from the steel naturally when the crust has set — don’t force it.

Step 5: Flip once

Gently flip with a thin, wide spatula. Cook the second side 3–4 minutes until the fish is opaque all the way through and flakes easily when tested with a fork. The internal temperature should reach 145°F.

Step 6: Finish and serve

Squeeze lemon over the top. Garnish with fresh parsley. Serve immediately with the seared lemon slices.

Tips

Pat it very dry. Cod retains water. Drying it well before seasoning is the single biggest factor in getting a good sear instead of steam-cooked fish.

Medium-high, not high. Cod is a thicker fish that needs enough time to cook through. High heat sears the outside before the center is done. 375°F gives you a golden crust with a fully cooked interior.

Butter + oil combo. Pure butter burns at searing temperatures. Mixing with avocado oil raises the smoke point while keeping the butter flavor. Alternatively, use clarified butter (ghee) alone.

Don’t move it. Like all fish, cod sticks until it’s ready to flip. Let it release naturally — usually at the 3-4 minute mark.

For fish tacos: season with cumin, chili powder, and garlic powder instead of lemon pepper. Flake into pieces and serve in corn tortillas with cabbage slaw, lime crema, and fresh salsa.

More flat-top recipes: Blackstone Fish Recipes · Blackstone Dinner Ideas

Frequently Asked Questions

What temperature do you cook cod on a Blackstone griddle?

375°F — medium-high heat. Cod is a thicker, denser fish that needs time to cook through to 145°F. High heat sears the exterior too quickly before the center is done. Medium-high heat produces a golden crust and fully cooked interior.

How long does cod take on a Blackstone griddle?

3–4 minutes per side for fillets ¾–1 inch thick, 8 minutes total. The fish is done when it reads 145°F internally and flakes easily when pressed with a fork. Don’t overcook — cod dries out quickly past 145°F.

How do you keep cod from sticking to the Blackstone?

Dry the fish completely, preheat the griddle to medium-high, and use a butter-oil combination. Don’t try to move the fish before 3 minutes — it will stick until the crust forms and releases naturally.