Seared Cod with Blood Orange Glaze

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If this is too sweet for you, try adding a couple of tablespoons, using a measuring tbsp. not regular spoons, of dijon mustard to the sauce before simmering and reducing then a pat of cold butter stirred in at the end. Also reduce, or omit, sugar if your blood orange juice is pretty sweet. I find that sweetish sauces are best on a fatty fish such as salmon as well. Also good basted on shrimp while grilling.

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It was just not a flavor profile I like: a sweet topping on my fish. But I gave it a shot. The accompanying Israeli couscous really saved the dish. I used some barramundi filets I had in the freezer; they were thinner and cooked quickly. Perhaps with the citrus-onion salad on the side, it would have cut down on the sweetness but even more vinegar couldn't balance it out.

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On vacation at the beach, in January, so I had not access to Blood oranges. Swapped out for tangerines ( I supreme'd 3, zested one used Grapefruit juice to bring to 1 cup, and cut the sugar to 1 Tbs. Whisked in 2 Tbs butter at the end to thicken the sauce. Oh my. A quintuple winner. Everyone loved it.

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First, let me say that i'm really glad i made this as i dont make a lot of fish and this has helped build my fish-cooking confidence! And, let me also say that I LOVE Anne and give 5 stars to most recipes of hers. BUT, this was just too sweet. maybe my oranges were just too good. If i were to make it again, I'd reduce the sugar to 2 tsp and add something for more savory flavor.
If you like fish with sweet sauce, you will love this.

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I love cooking fish and it was great to see Anne make this dish and work with the cod. I served it to my family and a guest and everyone including the kids loved it. The cod at my local store (don't have a fish monger only had thinner pieces of cod so I had to work with this but it was fine. The sauce was excellent. The only slight changes I made were to use Balsamic since I forgot to buy red wine vinegar and had to use some regular orange juice as blood oranges didn't give enough juice. I also finished the sauce with a nice pat of butter which gave it a slight silkiness. I liked the recipe because it is different from the usual butter based sauces. Thanks Anne.

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I made all four recipes from this episode at the same time. I marked this down only because it is time intensive. I loved the flavors and they all complimented each other. I made a mistake when I bought the blood oranges and didn't have enough so I had to use some regular OJ to make up enough for the sauce. Since I find cod a rather bland fish, this recipe really punches the tastebuds.

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This puppy needs work...if you want blood orange-candied cod, then this is for you....The fish came out perfect, however the sauce was just way to sweet. All I did was add in some sauted shallots, and a squeeze of garlic and a few pats of butter..now it's a winner.

Be sure to read my post regarding the couscous,,,that side dish was a disaster, In order to quickly save the overall dish, I cooked up some orzo, added plenty of fresh ground pepper and a squeeze of the blood orange juice. I still love you, Annie.....

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Tried it the evening I saw it on TV. So simple, but so good and perfect as an alternative if you're tired of cooking chicken or beef for dinner. Served to dinner guests and they all loved it.