|Pan Seared Cod with Citrus Salad|
|Pan Seared Cod with Citrus Salad Ingredients|
- 4-6 ounce cod fillets
- 3 tablespoons extra virgin olive oil divided
- 1 tablespoon unsalted butter
- 1 ruby red grapefruit, supremed
- 1 blood orange, supremed
- 1 navel orange, supremed
- 1 teaspoon honey
- 2 tablespoons red onion, chopped
- 2 tablespoons fresh parsley, chopped
- 6 ounces orange juice
- 6 ounces grapefruit juice
- salt and pepper to taste
Cook the orange juice and grapefruit juice together in a small pan until reduced by half. Set the citrus syrup aside. To make the citrus salad, cut the grapefruit, and oranges into segments.
|Cutting Blood Orange Segments|
Mix together with the onion and parsley in a bowl. In a separate bowl mix together 1 tablespoon of the olive oil with 2 tablespoons of the citrus syrup and honey. Pour over the fruit mixture and toss to combine. Set aside.
|The Citrus Salad|
Preheat the oven to 400 degrees F. Rinse the fish fillets and pat dry. Season well with salt and pepper. In a heavy, oven proof skillet, heat the remaining olive oil and butter over medium high heat. Add the cod, searing for 2-3 minutes.
Don't touch the fish until it easily releases from the pan. Turn the fish and place the pan into the preheated oven. Continue to cook for 8-10 minutes, or until the fish is cooked through.