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Seared Cod with Blood Orange Reduction

February 27, 2017
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Blood oranges are in season right now- do take advantage of them. They are most delicious oranges you will ever taste and the color is fascinating!! I have been using them for salad dressings, sauces, desserts.. the list goes on…

  • 4 wild caught cod fillets
  • Salt
  • Pepper
  • 2 tablespoons extra light olive oil
  • 1 cup blood orange juice
  • 2 teaspoons white wine vinegar
  • 2 teaspoons honey
  • ½ cup blood orange segments
  • 3 to 4 green onions, chopped
  • ½ cup green and black olives, chopped

Sprinkle salt and pepper on to the fillets on both side. Keep aside. Heat a non stick pan with the olive oil. Sear the fillets on both sides for about 2 to 3 minutes each. Take out of the pan and transfer to a lined cookie sheet and finish off in a 350 degrees oven. The time will depend on how thick the fillets are. Careful not to overcook the fish.

In the meantime add the orange juice, vinegar, honey, orange segments, green onions and olives. Simmer on a medium heat and reduce by half. The sauce should be thickened and taste tangy and sweet. Pour over the fillets and serve.

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