It’s cold here in the sunshine state, which is hard to imagine as citrus is at its peak. What better way to add a little sunshine to your day, than preparing a meal that would typically be enjoyed on a summer’s day. Preferably you would be on the back of a boat, with a cold cocktail in hand, listening to Reggae music. Okay, I digress. Everything about this dish is bright and fresh, it is like serving up a plate of warm sunshine.
The recipe called for cod which no doubt would be lovely, but fresh cod in Florida is not readily available. We decided to use grouper which is abundant in the Gulf Coast and it worked really well.
Honey-Citrus Glazed Cod with Grapefruit-Orange Relish
Serves 4
Recipe from Bobby Flay
Ingredients:
1/2 cup orange blossom honey
1 teaspoon grated orange zest
1 teaspoon grated lemon zest
2 tablespoons fresh orange juice
2 tablespoons fresh lemon juice
1-1/2 tablespoons finely chopped fresh oregano leaves
Kosher salt
4 (8-ounce) cod filets
2 tablespoons canola oil
Freshly ground black pepper
Grapefruit-Orange Relish (recipe follows)
Directions:
1. Whisk together the honey, orange and lemon zest and juice, oregano, and 1/2 teaspoon salt in a small bowl. Let sit for 15 minutes at room temperature before using.
2. Heat your grill to high.
3. Brush the cod with the oil on both sides and season with salt and pepper. Place the cod on the grill and grill until golden brown and slightly charred, 3-4 minutes. Brush the top of the fillets with the honey glaze, turn over, and continue grilling until just cooked through, 3-4 minutes longer.
4. Remove the cod from the grill, glaze side up, and brush with more of the glaze.
Recipe for Grapefruit-Orange Relish
Ingredients:
2 fresh oranges, peeled, sectioned and cut into 1/4-inch pieces
1 medium grapefruit, peeled, sectioned and cut into 1/4-inch pieces
1/2 small red onion, halved and thinly sliced
Juice of 1/2 orange
2 tablespoons aged sherry vinegar
2 teaspoons orange blossom honey
1 tablespoon extra-virgin olive oil
3 tablespoons chopped fresh flat leaf parsley leaves
Kosher salt and freshly ground pepper
Directions:
Combine the oranges, grapefruit, onion, orange juice, vinegar, honey, oil and parsley in a medium bowl and season lightly with salt and pepper. Let the relish sit at room temperature for at least 15 minutes before serving. The relish can be made 8-hours in advance, covered and refrigerated. bring to room temperature before serving.
Enjoy!
Tomatoes on the Vine 
Very good recipe for the fish. I love all that citrus going on and will add this to my list of must tries!
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Ur photo is making me swoon!!! This looks and sounds fantastic! (Wish I was in Florida right now…)
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Oh how I wish it were warm enough to grill right now. Those red onions are calling my name!
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Oh my gosh. I’m going to use my new favorite word for this…FABOO–it’s just Faboo. Beautiful and my taste buds are on overdrive 🙂
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Velva, I would love to talk to you sometime. I grew up in Logan County myself, so I know a lot about your mom’s home 🙂
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The honey-citrus glaze sounds wonderful for the cod and the citrus relish is a great compliment, super delicious!
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My gosh, I can't keep my mouth from watering. That is exceptionally delicious and this would be exceptionally included in todays menu. Love it.
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Beautiful and so light and refreshing looking. Just what I need after last month (or would that be months?) over indulgence!Laura
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This looks gorgeous! Bet that relish would be tasty over asparagus too. May need to give it a try!
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I bet this relish would be good on chicken also. It makes the fish look extra special.
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I'm going to try this with salmon! Looks so bright and delicious and may help us get through these cold winter months in Seattle!
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