Ling Cod with Grapefruit & Avocado

This is the kind of dish you’d see on a West Coast seafood menu: clean, bright, and deceptively simple. Cod fillets get a quick sear with shallots, then the pan is deglazed with grapefruit juice, creating an instant citrus sauce without any cream or butter to weigh it down.

Ling cod is firmer and meatier than regular cod, which means it holds together beautifully in the skillet without falling apart. Three minutes per side is all it needs. You want it just flaky, not overdone and dry.

The grapefruit sections and avocado slices go into the hot pan just long enough to warm through. The heat softens the grapefruit slightly and takes the chill off the avocado, bringing out its buttery richness. Together they create a topping that’s simultaneously tart, creamy, and fresh.

Pour everything from the pan over the fish right before serving. The grapefruit juice reduction clings to the fillets and ties the fruit and fish together on the plate.

Pro Tips

• Pat the fillets completely dry before they hit the pan. Wet fish steams instead of searing and you’ll miss out on that golden crust.
• Saute the shallots for only 30 seconds. They should be fragrant, not browned.
• Deglaze the pan while it’s still hot. The grapefruit juice will sizzle and pick up all the fond from the fish and shallots.
• Use a ripe but firm avocado. Overripe will turn to mush in the warm pan.

Variations

• Swap grapefruit for blood orange sections during winter for a sweeter, deeper citrus flavor.
• Add a pinch of red pepper flakes to the shallots for a subtle heat that plays well with the citrus.
• Use halibut or sea bass if ling cod isn’t available at your fishmonger.