For the fish you'll need: (Start with fresh fish selection) Two ½ pound fillets of cod, 1 tsp of salt, 1 tsp black pepper, 2 tbsp olive oil How to make:
Salt and pepper each side of the fish. Add oil to sauté pan (medium high heat). Sear each side of the fish for 1-2 minutes on each side and remove from pan. For the Sauce you'll need: 2 Tbsp butter, 2 Tbsp ginger slices, 2 Tbsp boiler onions diced, 1 Tbsp finely chopped garlic, ½ - 1 jalapeno thinly sliced, 2 tsp lemon zest, 2 tsp orange zest, ½ tsp red chili flakes, 2 Tbsp fresh cilantro chopped
How to make: Add butter to pan so it starts to melt. Add ginger, onion, garlic, jalapeno, lemon zest, orange zest, chili flakes and cilantro to pan. Sauté ingredients for 5 minutes on medium-high heat, while stirring. Now it’s time to add the liquids.
1 cup coconut milk, ¼ cup Pinot Grigio, Juice of ½ an orange Now you: Add liquid ingredients to pan and stir. Let liquids reduce on medium-high heat for 10 minutes (stir every couple minutes). Now return the fish fillets into the pan of liquid remains. Gently spoon some of the liquid from the pan over the fish. Put the lid on and cook on low, for 12 minutes (at 4,8 and 12 minute marks, spoon more liquid from pan over fish). Let’s garnish the fish:½ Ripe Haas Avocado, ½ Ripe Grapefruit...
Cut the avocado in half lengthwise. Keep the pitted side. Take knife and cut slices into the avocado flesh without breaking the skin. Gently carve out with spoon. Peel grapefruit and cut in half. Thinly slice the grapefruit (take seeds out). Alternate a layer of avocado slice and grapefruit slice onto the top of each piece of fish. Place fish on plate; spoon more liquid from pan over fish. Add salt and pepper to taste. Garnish plate edges w/ cilantro and lemon & orange slices. Enjoy!
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