Pan Seared Cod with Citrus Salad

Serves 4

• 4-6 ounce cod fillets
• 3 tablespoons extra virgin olive oil, divided
• 1 ruby red grapefruit, supremed
• 1 blood orange, supremed
• 1 navel orange, supremed
• 1 tablespoon honey
• 2 tablespoons red onion, chopped
• 2 tablespoons fresh parsley, chopped
• 6 ounces orange juice
• 6 ounces grapefruit juice
• salt and pepper to taste

Directions

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. Mix together with the onion, parsley in a bowl. In a separate bowl mix together 1 tablespoon of the olive oil with the honey and 2-3 tablespoons of the citrus syrup. Pour over the fruit mixture and toss to combine. Set aside.

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 1 tablespoon of butter over medium high heat untill very hot. Add the cod, searing for 2-3 minutes. 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 the citrus salad over the fish and serve.