Name: Pan-Fried Cod, Citrus Fruit, Avocado & Arugula Salad with Rice
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ avocados; 1 ½ (142 g) pkg baby arugula; 1 ½ cups basmati rice; 710 ml chicken or vegetable broth; 1.02 kg cod fillet; 1 ½ English cucumbers; 3 cloves garlic; 3 grapefruits; 1 ½ limes; 3 oranges; ½ medium red onion; black pepper; crushed red pepper; extra virgin olive oil; honey; salt

Pan-Fried Cod, Citrus Fruit, Avocado & Arugula Salad with RicePan-Fried Cod, Citrus Fruit, Avocado & Arugula Salad with Rice — a 40-minute dinner recipe with 16 ingredients, serving 6.Ingredients

1 ½ avocados

1 ½ (142 g) pkg baby arugula

1 ½ cups basmati rice

710 ml chicken or vegetable broth

1.02 kg cod fillet

1 ½ English cucumbers

3 cloves garlic

3 grapefruits

1 ½ limes

3 oranges

½ medium red onion

black pepper

crushed red pepper

extra virgin olive oil

honey

salt

Instructions

Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a medium saucepan. Add broth and bring the mixture to a boil over high heat.

Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce heat to low. Cook rice until liquid is fully absorbed, 15-18 minutes. Once done, remove rice from the heat and spread it out on a large baking sheet pan to cool slightly, about 5 minutes.

Meanwhile, wash and dry the fresh produce. (Skip the arugula if it came pre-washed.)

Zest and juice half of the oranges into a large bowl. (Set remaining oranges aside for later use.)

Juice limes into the bowl with the orange zest and juice. Add oil, honey, salt, and crushed red pepper; whisk to combine the dressing.

Peel, halve, and slice onion crosswise into thin half-moons; peel and mince garlic. Add both to the bowl with the dressing.

Cut off skin and white pith from the remaining oranges and the grapefruits; slice into thin rounds. Add both to the bowl and set aside.

Preheat a large skillet over medium heat.

While the skillet heats up, pat the cod dry with paper towels and place on a plate; season with salt and pepper on both sides.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add fish and pan-fry until golden brown and cooked through, 3-4 minutes per side. Transfer to a clean plate.

Meanwhile, trim, halve, and slice cucumbers crosswise into thin half-moons; add to the bowl with the dressing and citrus fruit.

Halve and pit avocados; scoop out with a spoon and medium dice the flesh. Add to the bowl.

Once the cod is done, use your fingers to flake the fish into bite-sized pieces; add to the bowl.

Add arugula to the bowl and gently toss to combine the salad.

To serve, divide cooled rice between bowls and top with cod and citrus salad. Enjoy!

Open this recipe in Flambette