baked cod with grapefruit

Total Time: 30 minutes | Makes 4

A delightful way to enjoy winter’s ruby fruit. Savory and silky with subtle grapefruit flavor, this sauce pairs perfectly with cod or halibut.


For the cod
• ¼ cup all-purpose flour
• ½ tsp. each kosher salt and black pepper
• 4 cod fillets (6 oz. each/1-inch thick), seasoned with salt and black pepper
• 3 Tbsp. olive oil

For the sauce
• 3 Tbsp. minced shallots

• 1/3 cup freshly squeezed grapefruit juice
• 1/3 cup heavy cream
• 1/3 cup low-sodium chicken broth

Whisk in
• 4 Tbsp. unsalted butter
• 1 Tbsp. minced grapefruit zest
• 1 Tbsp. minced sage
• Salt, white pepper, and cayenne pepper to taste


For the cod, combine flour, salt, and black pepper. Dredge cod in flour mixture. Cook cod in oil in a sauté pan over medium-high heat until a thermometer inserted into centers registers 145°, about 3 minutes per side. Transfer cod to a plate and tent with foil.

For the sauce, cook shallots in same pan over medium heat until softened, 1–2 minutes.

Add grapefruit juice, cream, and broth to pan, scraping up any brown bits. Simmer sauce until reduced by half, 8–10 minutes.

Whisk in butter, 1 Tbsp. at a time, stirring constantly, adding more butter when previous addition has emulsified.

Stir in zest and sage; season sauce with salt, white pepper, and cayenne. Serve sauce with cod.

Tips and Notes:

How to section a grapefruit

To section a grapefruit, cut off the top and bottom just to the pulp. Stand it on one end and, following the curve of the fruit, cut away all the peel and bitter white pith. Then, slice out a segment by cutting next to the membrane on one side of the segment, all the way to the middle of the fruit. Cut again on the other side of the segment and lift it out. Repeat all the way around the fruit.

Recipe sourced from Cuisine at Home