Pan Seared Cod with Citrus Chimichurri served with Orange Microgreen Salad

Pan Seared Cod with Citrus Chimichurri served with Orange Microgreen Salad

Recipe Courtesy of Great Sustainable Seafood Tour Entrant Diane Swallen


Serves 4

Time: 35 minutes



• 3 garlic cloves
• 1 handful of parsley
• 1 handful of fresh cilantro
• 2 Tbsp. fresh squeezed orange juice
• 1 Tbsp. fresh squeezed lemon juice
• 1 Tbsp. red wine vinegar
• Large pinch kosher salt
• 1/2 c. extra virgin olive oil Cod:
• 4 pacific cod fillets
• Kosher salt and pepper, to taste
• 1 Tbsp. vegetable oil (or other neutral high smoke point oil)


• 2 oranges, segmented
• Microgreen salad mix
• Olive oil
• Kosher salt


Step 1: In a food processor, combine the garlic, parsley, cilantro, orange juice, lemon juice, vinegar and salt. Process until smooth. Transfer sauce to a bowl and pour the olive oil over the mixture. Let stand for at least 15 minutes before moving on to step 2.

Step 2: Pat dry cod fillets and season with salt and pepper. In a non-stick skillet, heat oil on medium high. When oil is hot, carefully place fillets skin side down for 4 minutes or until skin is golden brown and crispy. Do not move the fish during this process. Carefully turn cod over and add a drizzle of oil if pan becomes too dry. Cook for 6-7 minutes until fish is golden brown on the outside and opaque throughout.

Step 3: Add segmented oranges to microgreen mix. Plate salad with fish. Drizzle greens lightly with olive oil and sprinkle with salt.

Step 4: Spoon chimichurri onto cod and serve immediately.


Wine Pairing: Napa Valley Estate Sauvignon Blanc