Seared Cod with Blood Orange Glaze

Total Time:
40 min
10 min
10 min
20 min

4 servings

  • Four 6-ounce-thick cod fillets
  • Extra-virgin olive oil
  • Kosher salt
  • 1 cup blood orange juice
  • 1 blood orange, zested, supremed and coarsely chopped
  • 2 tablespoons sugar
  • 2 tablespoons red wine vinegar
  • 2 sprigs fresh thyme
Watch how to make this recipe.
  • Preheat the oven to 250 degrees F.

  • Remove the fish from the refrigerator and let it come to room temperature, about 10 minutes.

  • Coat a large saute pan with olive oil and bring the pan to a high heat.

  • Pat the fish dry with paper towels and sprinkle both sides with salt.

  • When the oil is very hot but not smoking, gently add the fish to the pan. DO NOT try to move the fillets. After 2 to 3 minutes, shake the pan gently and the fish should unstick itself. If the pan was hot enough, it will release. If not, using a fish spatula, GENTLY scrape it from the bottom of the pan. Cook the fish for 1 more minute and then turn it over, placing it on a wire rack set in a sheet tray. Transfer to the oven and cook until cooked through, another 10 to 12 minutes.

  • Ditch the oil from the pan and add the orange juice, zest, chopped oranges, sugar, vinegar, thyme and a pinch of salt. Bring the liquid to a boil (BTB), reduce it to a simmer (RTS) and reduce the liquid by half. Taste and adjust the seasoning. The sauce should have a great tangy, sweet and sour mix.

  • Spoon the sauce over the seared cod and serve immediately.

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