Monday, January 16, 2012

Pan Seared Cod with Citrus Salad

Pan Seared Cod with Citrus Salad
It's time to indulge in your favorite citrus fruits.  Unlike most other fruits and berries that come into peak season through the summer and early fall, citrus fruits are at their peak during the colder months of the year.  That makes January and February ideal months for recipes calling for your favorite citrus flavors.  This week I'll be sharing recipes made with citrus.  I guess that means we could call this Citrus Week at Just One Donna.

I'm a huge fan of citrus, particularly those with a bit of a tang, like lemons, limes and grapefruits.  Today I wanted to take advantage of the lovely grapefruits and oranges in my local markets, particularly blood oranges.  I have never purchased a blood orange before, so this is a new culinary adventure for me.  I wanted a recipe that would highlight the flavors of these beautiful, fresh fruits, so I decided on a simple seared cod with citrus salad as my main dish.

Simple to make and bursting with fresh flavors, this recipe is a perfect mid-week, or anytime dinner.  It's also healthy and low in calories, making it just right for all of us trying to shed a few of those holiday calories.  Buy the freshest fish you can find because it will be the centerpiece of your dish.  I chose center cut cod, but any white fish will do.

Pan Seared Cod with Citrus Salad
Pan Seared Cod with Citrus Salad Ingredients
Serves 4
  • 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.
Seared Cod

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.

Remove the fish from the pan to your serving plate.  Spoon the citrus salad over the fish and serve.  Get the printable Pan Seared Cod with Citrus Salad recipe by clicking the link.



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