Wednesday, February 17, 2016

Cod Fillets with Blood Orange Citrus Sauce

I think I have a bias towards cod. It's just so mild and there is so much you can do with it! If you look at my fish recipes on here, about 99% are cod. Maybe I should broaden my seafood selections a bit...

But when you find something you like, that your kid likes, and that is so easy to work with, you just kind of stick with it. And it's really easy to come up with things that go well with a white fish like cod. This one happened to be blood oranges.

I'm always so excited when blood orange season comes around. Have you ever had one? They're amazing! They're essentially just an orange with a floral tone, but it's such a unique flavor and it's nice for a citrusy change of pace. I highly recommend giving them a try if you haven't. I normally just like to eat them plain, but I've used them in other things such as a martini and a soon to be salad dressing. I was curious about using them in a different kind of dish though.

Enter the blood orange sauce for the fish. Because...why not! The sauce had a little sweetness that offset the fish beautifully. It would probably pair nicely with other white fish as well. I really enjoyed this dish and will definitely be making it again before the blood oranges leave the grocery store!

Cod Fillets with Blood Orange Citrus Sauce
2 servings


2 blood oranges
1 orange
1/2 c orange juice
1-2 tsp white sugar
2 tsp white wine vinegar
1 tsp lemon juice
pinch kosher salt
1 tbsp minced red onion
1 tbsp olive oil
1 tbsp butter
1 tbsp flour (substitute gluten free flour if need be)
2 6-oz cod fillets


1. Supreme oranges: To do this, first cut off the top and bottom off of each orange. Next, cut around the curve of the orange to cut away the peel and pith, exposing the pulp. Next, you'll cut between each section's membrane to cut away the pulp section. Chop pulp sections and set aside in a bowl. Combine orange juice, sugar, vinegar, lemon juice, and salt in another bowl and set aside.

2. Heat oil in a skillet over medium-high heat. Pat fish dry and season with some salt. Lightly coat with a sprinkle of flour. Add butter to pan, then fish and cook for about 4 - 5 minutes per side, depending on thickness. Remove to plate and tent with foil to keep warm. (Tip: don't move the fish after you place it in the pan. After about 4 minutes, give the pan a shake. If the fish doesn't move, it's not done yet. After a few more minutes, if it still doesn't move, the pan wasn't hot enough and you'll have to carefully flip it with a spatula. Take care to try and leave most of the coating on the fish.)

3. In same pan, add onion and cook for about 30 seconds. Add orange juice mixture and bring to a boil. Continue boiling for about 2-4 minutes or until reduced by half and slightly thickened. Add chopped oranges and stir well. Bring back to boil and cook until oranges are softened, about 1 minute. Remove from heat and serve over fish.

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