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California Star Ruby Grapefruit Jalapeño Baked Cod
By Laura Rege
Yields:
4 serving(s)
Prep Time:
5 mins
Total Time:
30 mins
Cal/Serv:
355
We can’t get enough of this quick and flavorful dinner. The sweet-tart grapefruit with spicy jalapeño is the perfect combo—and the avocado salsa adds another layer of bright flavor and texture. We're hooked! (No pun intended. 😉)
Made this? Let us know how it went in the comment section below!
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Ingredients
For the cod
- 4
cod filets (6 oz. each), about 1 inch thick
Kosher salt
Freshly ground black pepper
- 3/4 tsp.
chili powder
- 2 Tbsp.
Sunkist California Star Ruby grapefruit juice, freshly squeezed, plus 1 Sunkist Star Ruby grapefruit, thinly sliced, with seeds removed
- 2
sprigs dill, plus more freshly chopped for garnish
- 2
garlic cloves, smashed but not peeled
- 1
jalapeño, thinly sliced
- 1/4 cup
olive oil
For the avocado salsa
- 1
avocado, diced
- 1/4 cup
finely chopped red onion
- 1 Tbsp.
minced jalapeño
- 1 Tbsp.
Sunkist California Star Ruby grapefruit juice, freshly squeezed, plus 1 Sunkist Star Ruby grapefruit chopped
- 1 Tbsp.
chopped fresh dill
Directions
For the cod
- Step 1Preheat the oven to 400°. Season cod all over with salt and pepper; sprinkle top of fish with chili powder.
- Step 2Line the bottom of a baking dish with Sunkist California Star Ruby grapefruit slices and add dill sprigs and garlic. Arrange seasoned cod on top. Scatter jalapeño and grapefruit over fish, and drizzle all over with the olive oil and grapefruit juice.
- Step 3Bake until fish is opaque and flakes easily with a fork, about 17 minutes.
For the salsa
- Step 1Meanwhile, in a medium bowl, combine all the avocado salsa ingredients. Season with salt and pepper.
- Step 2Serve cod with pan sauces spooned over top, and garnish with avocado salsa and more dill.
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