Charred Orange Cod

Soft garlic aroma and mild citrus taste from the charred orange give these cod fillets a light, less pungent flavour than the lemon usually associated with fish.

Ingredients:

400g (14 oz) cod fillets

1 1/2 tsps brown sugar

1 1/2 tsps smoked paprika

salt and pepper to taste

1/4 tsp chili powder

1/4 tsp garlic powder

1/4 tsp dry minced onion

Charred Orange Dressing:

1/4 cup olive oil

1 orange halved

2 tbsps chopped chives

2 tbsps chopped fresh basil

salt and pepper to taste

2 garlic scapes 

Caramelized Pineapple:

1/2 pineapple cut in 1/2" thick pieces

2 tbsps sugar

1 tsp cinnamon 

Mix the seasonings for the cod together and coat each fillet. Let sit 30-40 minutes. Heat olive oil to medium in a saucepan. Add the orange halves cut side down along with the garlic scapes. Cook until lightly charred, about 5 minutes. Remove from heat and let cool enough to handle oranges. Pour olive oil into a bowl and squeeze the orange juice out of the halves. Add the chives, basil, salt and pepper and set aside. Discard the oranges and scapes (or use as garnish). Oil and pan or griddle and roast the cod in a 400°F for 10-15 minutes or until easily flaked with a fork. Rest 10 minutes. Meanwhile combine sugar and cinnamon and sprinkle half on the pineapple pieces. Bake at 400°F for 10 minutes. Turn them over and sprinkle the remaining sugar/cinnamon and bake another 10 minutes. Broil 2 minutes. Spoon the charred orange dressing over the fish to serve along with caramelized pineapple on the side. Serves 2

 Adapted from: cherryonmysundae.com

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