Cod Salad with Grapefruit

This quick and easy seafood salad is the perfect light lunch or dinner! A gingery dressing, tart grapefruit and quickly seared cod atop a bed of lettuce.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 7

Total Time 22

Servings

Calories 430kcal

Ingredients

Dressing.

¼ cup rice vinegar
¼ cup vegetable oil
3 tablespoons mayonnaise
⅛ cup soy sauce
⅛ cup fresh ginger finely chopped
1 cloves garlic finely minced
¼ teaspoon toasted sesame oil

Salad.

16 ounces cod filets 2 8-ounce filets
6 cups bib lettuce torn into bite sized pieces
1 grapefruit peeled and supremed
1 green onion for garnish

Instructions

Whisk together all of the dressing ingredients in a small bowl or place them in a mason jar and shake briskly to combine.
Divide lettuce between two plates and top with the grapefruit segments. Drizzle a little of the dressing over each plate.
Pat the cod dry with paper towels and season with salt and pepper.
Heat a drizzle of oil in a skillet over medium-high heat. Add the cod and cook for about 2-3 minutes per side or until fish is flaking easily. You can push down on it a bit with your spatula to ensure even contact.
Place the cod on top of the salads, drizzle with a little more dressing and garnish with green onions.

Notes

To supreme grapefruit, cut the peel from the grapefruit, removing all the white pith. Using a knife, cut the grapefruit segments out between each skin of the segment. So each segment does not have any of the thick skin that separates the segments.

Nutrition