I love simple dinners. Who doesn’t, right?
Well this pan seared cod dish is prepped and cooked in less than a half an hour. Beautiful, seasoned cod fillets are pan seared and covered in a spicy, sweet salsa made with blood oranges, cara cara oranges, pink grapefruit, avocado and purple onion. It’s as comforting as an ‘end to winter’ meal as it is a fresh, light bite for spring.
This salsa is really fresh. Honestly, you could switch out the types of citrus you use. Here, I’ve used blood orange juice, blood oranges, cara cara oranges and pink grapefruit. I’ve added avocados for some creaminess. And red onions, cilantro and tabasco sauce give this sweet salsa a bit of a kick.
This fruity salsa would be just as good with other types of fish, scallops, shrimp and chicken.
I tend to eat more citrus throughout the winter months. And so this simple dinner was a welcome change to heavier soups & stews. But it’s just bright and fresh enough to serve as the kickoff to spring. Super easy to prepare, too.
So scoop up the last of those blood oranges as well as your other favorite citrus fruits and make this simple dinner soon!
- 1½ pounds of cod, cut into 4 pieces
- 1 avocado, cut into small cubes
- 1 blood orange, cut into small segments
- 1 cara cara orange, cut into small segments
- 1 small pink grapefruit, cut into small segments
- 2 Tablespoons of freshly squeezed orange juice
- 3 Tablespoons of olive oil, divided
- 2 Tablespoons of minced red onion
- 1 Tablespoon of butter
- salt & pepper to taste
- 1 teaspoon of pepper sauce (I used sweet and spicy tabasco sauce)
- 1 Tablespoon of fresh cilantro, finely chopped
- Place the orange juice, 2 Tablespoons of olive oil, cilantro and pepper sauce in a medium bowl and whisk to combine.
- Season to taste with salt & pepper.
- Add the orange segments, grapefruit segments, avocado and diced onion and gently toss.
- Refrigerate until ready to use.
- Preheat the oven to 300 degrees F.
- In a medium non stick pan and oven proof pan, heat 1 Tablespoon of butter and 1 Tablespoon of olive oil on high heat.
- Pat the cod fillets dry and season with salt and pepper.
- Place the cod fillets top side down in the pan and sear for 1-2 minutes, until the cod is slightly golden.
- Flip the fillets and place the pan in the oven and roast until the cod is just cooked through, about another 5 minutes.
- Transfer to a serving plate and top with desired amount of salsa.