This Baked Cod Recipe is bursting with flavor! These cod fillets are oven baked on top of grapefruit slices then smothered with a Grapefruit and Honey Glaze. Served with fresh grapefruit salsa and creamy coconut rice. POW!
Cod is served at my house on a regular basis. I love how versatile it is. It has a mild flavor with a flaky consistency. My favorite way to prepare cod is either poached or oven baked. The best part about cod is that it is affordable!
It is extremely difficult to find fresh fish in my area. So I buy Wild Alaskan Cod Fillets. They are flash-frozen and vacuum packed to preserve that fresh flavor.
Wild Alaska Seafood has lean flesh and firm texture due to the cold water in the natural environment. It is high in protein, low in saturated fat, low in sodium and one of the best sources of heart-healthy omega-3 fatty acids.
Most importantly, Alaska’s fishing methods are anchored in strict conservation practices. That means our children will be able to enjoy Wild Alaska Seafood when they are adults.
Another food that I eat a lot of . . . Grapefruit.
I eat grapefruit every day.
I knew that I wanted to make a baked cod recipe with bright citrus flavor. So I went with my favorite fish and citrus.
This combination is unbelievable! The Cod is flaky and baked to perfection. The sticky Grapefruit and Honey Glaze brings a lovely sweetness. Grapefruit salsa adds a bit of tang. And the Creamy Coconut Rice brings it all together.
Don’t let fish intimidate you. Anyone can make this!
Once you make this Glazed Cod, try the many other options that Alaska Seafood offers. With five species of salmon, several varieties of whitefish, and numerous shellfish species, Alaska offers mouthwatering seafood options for every taste and cooking method and is available fresh, frozen and canned year round.
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- 1/4 Cup Fresh Grapefruit Juice
- 1/2 Cup Honey
- 1/4 teaspoon Sea Salt
- 2 lbs Alaska Cod Fillets
- 2 Grapefruits - sliced
- Olive Oil
- 1 Grapefruit - cut into chunks
- 1 teaspoon Mild Flavored Oil I used Avocado Oil
- Small Pinch Sea Salt
- Fresh Chopped Cilantro to taste
- 28 ounces Canned Lite Coconut Milk
- 1 Cup Jasmine Rice
- Generous Pinch of Sea Salt
In a small saucepan over medium heat, bring glaze ingredients to a boil. Boil while whisking for 12-13 minutes or until mixture reduces by half.
Remove from heat. Set aside to thicken while preparing fish.
Preheat oven to 400°F
Coat a rimmed baking sheet with olive oil. Layer sliced grapefruit on baking sheet. Drizzle with olive oil.
Lightly coat cod with olive oil, salt and pepper. Place fillets on top of grapefruit slices.
Bake for 8-10 minutes or until fish just begins to flake. (time varies depending on thickness)
Slather fillets with glaze. Broil on high 3-4 minutes or until tops are lightly browned.
In a medium saute pan, bring coconut milk, salt and rice to a light boil. Reduce heat to medium/low. Cook for 18-20 minutes while stirring frequently. Remove from heat once rice reaches desired tenderness. (Add a splash of water if rice requires additional cooking).
Combine all salsa ingredients and refrigerate while preparing fish.
Check out this Alaska Seafood harvest calendar for a reference. . .