about half a small bunch of cilantro, stems removed
12 large mint leaves, stems removed
salt to taste
Prepare the dressing first. Halve and stone the avocado and scoop spoonfuls of the flesh into a blender. Add all the other ingredients except the salt and pulse until the herbs are all chopped and all ingredients are mixed into a creamy consistency. Add a little more buttermilk if you want a runnier texture. Add salt to taste, mix thoroughly and set aside.
Rinse the fish off and pat dry. Brush the skin side with a little olive oil and then coat generously with Cajun spice rub, pressing it on with your fingers. Heat a small amount of olive oil in a non-stick pan and when it is hot enough to sizzle, add the fish, skin side down. While the skin side is cooking, brush the top with oil and cover with Cajun spice rub.
Cook on the skin side for 3-4 minutes (there will be smoke - don't be alarmed! This is from the spices blackening), then using tongs, carefully turn the fish over and cook on the other side for a further 3-4 minutes (depends how thick your fish is and mine was pretty thick).
Once cooked, serve immediately, skin side up, with a dollop of the avocado dressing. I served this with a crunchy mixed cabbage slaw, dressed with the same avocado mixture.
Recipe by Cooksister | Food, Travel, Photography at http://www.cooksister.com/2013/04/cajun-blackened-cod-with-creamy-avocado-dressing.html