Cod with Grapefruit, Avocado, and Fennel Salad

GRAPEFRUIT, AVOCADO, AND FENNEL SALAD
- 1 small fennel bulb, preferably with fronds attached
- 1 tablespoon fresh lemon juice
- ¼ cup olive oil
- Salt and freshly ground black pepper
- 1 ripe avocado, pitted, peeled, and cut into ½-inch dice
- 1 pink or red grapefruit, peel removed, cut between the membranes into segments
- Four 5-to 6-ounce portions cod fillet
- Salt and freshly ground black pepper
- 2 teaspoons olive oil
Instructions:
It takes just a few minutes to prepare, but the mélange of colors and textures is restaurant-worthy.
- To prepare the salad, cut the fennel in half lengthwise. If the fronds are attached, cut them off and reserve. Cut out and discard the triangular core at the base of the bulb. Cut one fennel half crosswise into thin half-moons. Reserve the remaining fennel half and stalks for another use.
- Whisk the lemon juice and oil together in a medium bowl until combined. Season with salt and pepper to taste. Add the fennel, avocado, and grapefruit, and mix gently. Set aside while preparing the cod.
- Season the cod with salt and pepper. Heat the oil in a large nonstick skillet over medium heat. Add the cod and cover. Cook until the undersides are golden, about 3 minutes. Turn and cook, uncovered, adjusting the heat as needed, until the other side is golden brown and the cod looks barely opaque when flaked in the center with the tip of a knife, about 3 minutes more. Meanwhile, chop enough of the reserved fronds to measure 2 teaspoons.
- Place a fish fillet and a portion of the salad on each of 4 dinner plates, sprinkle with the chopped fronds, if using, and serve immediately.