COD WITH GRAPEFRUIT
Cod is a rich fish, so this citrus dressing enlivens the flavor yet mellows the taste a bit. While this recipe calls for relatively inexpensive white grapefmit, sweeter pink ones work too.
EatingWell Healthy in a Hurry Cookbook
Total time: 35 minutes
Makes 4 servings.
• 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
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.
Per serving, 449 calories; 31 g fat (4 g sat, 24 g mono); 57 mg cholesterol; 14 g carbohydrate; 26 g protein; 3 g fiber; 397 mg sodium.
Nutrition bonus: Vitamin C (80% daily value). Selenium (57% dv). Vitamin A (50% dv), Potassium (18% dv).
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