COD FISH WITH GRAPEFRUIT

COD FISH WITH GRAPEFRUIT

Ingredients (Serves 2–4)

For the Cod:

• 2–4 cod fillets (6–8 oz each)

• 1–2 tbsp olive oil

• Salt and black pepper to taste

• 1/2 tsp smoked paprika or mild chili flakes (optional)

For the Grapefruit Salsa:

• 1 large pink or ruby grapefruit, peeled and segmented

• 1 small avocado, diced

• 1/4 small red onion, finely chopped

• 1 tbsp fresh cilantro or parsley, chopped

• 1 tsp olive oil

• Salt and pepper to taste

• Optional: pinch of chili flakes for a little heat

Optional Garnish:

• Microgreens or fresh herbs

• Extra grapefruit zest

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Instructions

1. Prepare the Grapefruit Salsa:

   • In a small bowl, combine grapefruit segments, avocado, red onion, and cilantro.

   • Drizzle with olive oil, season with salt, pepper, and optional chili flakes. Toss gently and set aside.

2. Cook the Cod:

   • Pat cod fillets dry with a paper towel and season with salt, pepper, and smoked paprika.

   • Heat olive oil in a skillet over medium-high heat.

   • Sear cod for 3–4 minutes per side, until the fish is opaque and flakes easily with a fork.

3. Serve:

   • Place cod fillets on plates and spoon the grapefruit salsa over or around the fish.

   • Garnish with microgreens or extra grapefruit zest for a fresh finish.

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Tips:

• Grapefruit adds a refreshing, slightly tart flavor that pairs beautifully with mild fish like cod.

• You can add thinly sliced fennel or cucumber to the salsa for extra crunch.

• A drizzle of honey or a splash of orange juice can balance the tartness if desired.

OTHER RECIPES

COD FISH RECIPE INGREDIENTS

• 2 white grapefruit (see Variation), scrubbed
• 1/2 cup plus 2 teaspoons mild extra-virgin olive, grapeseed or canola oil, divided
• 1/4 teaspoon salt, or to taste
• Freshly ground pepper to taste
• 1 1/3 pounds cod or other firm white fish, cut into 4 portions
• 1/4 teaspoon salt, or to taste
• Freshly ground pepper to taste
• 2 tablespoons finely chopped shallot
• 1/4 cup dry white wine
• 2 tablespoons reduced-sodium chicken broth or water
• 6 cups mixed salad greens
• 3 tablespoons chopped fresh chives for garnish

COD FISH RECIPE INSTRUCTIONS
1. Cut long strips of zest from one grapefruit. Blanch the zest in boiling water for 30 seconds. Pat dry. Segment both grapefruit; cut the segments in half. Place one-fourth of them in a food processor or blender. Add the blanched zest and 1/2 cup oil; process until very smooth and thick, about 2 minutes. Stir in salt and pepper.

2. Season fish on both sides with salt and pepper. Heat the remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the fish and cook until golden, about 2 minutes per side. Place shallots and half the remaining grapefruit around the fish, then add wine and broth (or water). Cover, reduce heat to low and cook until the fish is opaque and flakes easily with a fork, 2 to 3 minutes. Keep warm.

3. Put greens in a large bowl. Add 2 tablespoons of the reserved dressing and toss gently. Divide the greens and remaining grapefruit among 4 plates. Top with a piece of fish, spooning some of the cooking liquid over the greens. Drizzle about 2 tablespoons of the dressing over each serving. Garnish with chives.

To Make Ahead: The dressing (Step 1) will keep, covered, in the refrigerator for up to 2 days. Bring to room temperature before using.

Variation: Pink grapefruit will result in a slightly sweeter and more subtle dish. You can also substitute oranges, but the resulting taste will be even less bold...enjoy the cod fish !
Cod fish recipes: cod-with-early-fall-vegetables.

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