Blackened Cod with Spicy Jalapeño Cream

Method

1. Toss the cauliflower with olive oil, salt, and pepper. Arrange in a single layer in the air fryer basket and cook at 400°F for 15 minutes, shaking halfway through, until tender with golden edges. Cook in batches if necessary.
2. Meanwhile, blend the mayonnaise, avocado, jalapeños, cilantro, lime juice, garlic, and a pinch of salt until smooth and creamy. Taste and adjust the seasoning. Refrigerate until serving.
3. Pat the cod dry with paper towels. Mix the smoked paprika, garlic powder, onion powder, thyme, cayenne, salt, and pepper. Rub the spice mixture evenly over the fish.
4. Heat the coconut oil in a large skillet over medium heat. Add the sliced red chili and cook briefly until fragrant but not browned. Remove with a slotted spoon and set aside for garnish.
5. Increase the heat to medium-high. Add the cod to the chili-infused oil and sear for 3–5 minutes per side, depending on thickness, until a dark, lightly crisp crust forms and the fish flakes easily. The internal temperature should reach 145°F. Adjust the heat if the spices begin to burn.
6. Serve the cod with the air-fried cauliflower and jalapeño avocado cream. Top with the reserved chili, fresh cilantro, and lime wedges.