Branching Out with Fish

Everyone else’s blogs are inspiring me lately, so I'm taking a page from a few of them. I’m cooking with a minimum of ingredients, staying in season and local as much as possible and eating more fish. Here’s something I made last week with some delicious black cod (it’s a meaty fish, similar to halibut and half the cost!)

Black Cod with Avocado Citrus Salsa
(serves 2)

½ lb Black Cod Filet
1 avocado, diced
2 blood oranges, fruit cut out as you would with a grapefruit half
½ cup cilantro, chopped
Zest from 1 lime and ½ blood orange
Juice from ½ a lime
2 quarters whole lime for extra juice
Pinch red pepper flakes
Salt and pepper
Olive oil

Combine avocado, orange sections, zest, lime juice, red pepper flakes, salt and pepper to taste. Set aside. Heat skillet and add olive oil to coat bottom of pan. Cook cod over medium heat, skin side down for 5-7 minutes, flip and cook on other side covered for another 8-10 minutes. Check for doneness, the fish will become opaque all the way through. Squeeze lime quarters over fish and serve with salsa.

P.S. Look for pictures soon, my digital camera is now operational!

Love and Hugs!