Seared Cod with Winter Jewel Salsa

If you’re trying to be good in between all the excesses of the holiday season this is a quick meal that packs bold flavor from fresh winter fruit  and is quick to prepare between all that shopping, baking and decorating.  Rich in  antioxidants, it will keep you energized as you tick off that endless to-do list. The salsa can be made ahead one day.




3 clementine oranges, peeled, segmented and segments cut in thirds

1 c of fresh cranberries, sliced thinly, horizontally

seeds of half a pomegranate, about 1/2 c

1/4 c diced shallots or onion

1 jalapeno pepper, seeded, membranes removed and finely diced

1/2 c chopped fresh cilantro leaves; can substitute parsley

juice of 2 limes;  about 3 T

sea salt to taste

COD:   4 4-5oz fillets;  2T butter and 4 T olive oil, divided


Combine all ingredients and serve over seared cod fillets.  To sear the cod, melt 1 T butter with 2 T olive oil in a hot skillet.  Pepper your fillets and sear 2 fillets at a time, about 2-3 minutes per side until translucent and flaky.  Plate and top with a generous scoop of salsa.  Serve with sides of vegetables and a starch.  I served ours  with a quinoa-wild rice with edemames and roasted carrots.  The salsa is equally delicous with any other seared fish fillet of your choice.

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Bon appétit!

2 thoughts on “Seared Cod with Winter Jewel Salsa

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