Grapefruit and Honey Glazed Baked Cod Recipe (2024)

March 17, 2015 By Nicole Harris 10 Comments

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ThisBaked Cod Recipe is bursting with flavor! These cod fillets are oven baked on top of grapefruit slices then smothered with a Grapefruit and Honey Glaze. Served with fresh grapefruit salsa and creamy coconut rice. POW!

Cod is served at my house on a regular basis. I love how versatile it is. It has a mild flavor with a flaky consistency. My favorite way to prepare cod is either poached or oven baked. The best part about cod is that it is affordable!

It is extremely difficult to find fresh fish in my area. So I buy Wild Alaskan Cod Fillets. They are flash-frozen and vacuum packed to preserve that fresh flavor.

Wild Alaska Seafood has lean flesh and firm texture due to the cold water in the natural environment. Itis high in protein, low in saturated fat, low in sodium and one of the best sources of heart-healthy omega-3 fatty acids.

Most importantly,Alaska’s fishing methods are anchored in strict conservation practices. That means our children will be able to enjoyWild Alaska Seafood when they are adults.

Another food that I eat a lot of . . . Grapefruit.

I eat grapefruit every day.

I knew that I wanted to make a baked cod recipe with bright citrus flavor. So I went with my favorite fish and citrus.

This combination is unbelievable! The Cod is flaky and baked to perfection. The sticky Grapefruit and Honey Glaze brings a lovely sweetness. Grapefruit salsa adds a bit of tang. And the Creamy Coconut Rice brings it all together.

Don’t let fish intimidate you. Anyone can make this!

Once you make this Glazed Cod, try the many other options that Alaska Seafood offers. With five species of salmon, several varieties of whitefish, and numerous shellfish species, Alaska offers mouthwatering seafood options for every taste and cooking method and is available fresh, frozen and canned year round.

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Grapefruit and Honey Glazed Baked Cod

Yield: 4

Ingredients

Glaze

1/4 Cup Fresh Grapefruit Juice
1/2 Cup Honey
1/4 teaspoon Sea Salt

Cod

2 lbs Alaska Cod Fillets
2 Grapefruits - sliced
Olive Oil
Salt/Pepper

Salsa

1 Grapefruit - cut into chunks
1 teaspoon Mild Flavored Oil, I used Avocado Oil
Small Pinch Sea Salt
Fresh Chopped Cilantro, to taste

Rice

28 ounces Canned Lite Coconut Milk
1 Cup Jasmine Rice
Generous Pinch of Sea Salt

Instructions

Glaze

In a small saucepan over medium heat, bring glaze ingredients to a boil. Boil while whisking for 12-13 minutes or until mixture reduces by half.
Remove from heat. Set aside to thicken while preparing fish.

Cod

Preheat oven to 400°F
Coat a rimmed baking sheet with olive oil. Layer sliced grapefruit on baking sheet. Drizzle with olive oil.
Lightly coat cod with olive oil, salt and pepper. Place fillets on top of grapefruit slices.
Bake for 8-10 minutes or until fish just begins to flake. (time varies depending on thickness)
Slather fillets with glaze. Broil on high 3-4 minutes or until tops are lightly browned.

Rice

In a medium saute pan, bring coconut milk, salt and rice to a light boil. Reduce heat to medium/low. Cook for 18-20 minutes while stirring frequently. Remove from heat once rice reaches desired tenderness. (Add a splash of water if rice requires additional cooking).

Salsa

Combine all salsa ingredients and refrigerate while preparing fish.

Check out this Alaska Seafood harvest calendar for a reference. . .

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Reader Interactions

Comments

Dorothy @ Crazy for Crust says
March 18, 2015 at

I bet that sauce is amazing!! Looks so good.
Reply
Jennie @themessybakerblog says
March 19, 2015 at

Wow, what an impressive recipe. I love that glaze. Pinned.
Reply
Brenda @ a farmgirl's dabbles says
March 19, 2015 at

What a beautiful dish!!
Reply
Lori Yates says
March 19, 2015 at

I agree, cod is so versatile and adapts to whatever flavors you add to it. I love the sweet and savory combo you have going on here!
Reply
Shannon Kramer says
March 25, 2015 at

I am always excited when a new fish recipe enters my stream. My name is Shannon and I have lived in Alaska my whole life. Fishing is something that is in our blood at an early age. I have friends from out of state that will trade coconuts for me to take the fish off of the hook for them. And I like coconut, so..
Here in Alaska, we also have local honey, which I happen to have a bottle of that has been begging me to find use for (it’s just so pretty in that fancy little bottle:).
Tis the beginning of the fishing season here in Alaska, and I imagine this recipe will be tasted by my family and friends. One of my favorite fish to fill up my freezer is Alaska Halibut. The other day, I had the privilege to try a local chef’s Coconut/Buttermilk crusted Halibut with a Coconut Curry Sauce. Yeah, I know.
Thank you for the recipe Nicole.
Reply
Amber says
January 1, 2019 at

I just cam across this recipe on 1/1/2019 HAPPY NEW YEAR! I buy wild cod in mass & cut 3-4oz pieces & freeze so I can pull out what I need each week. It is winter & in my area (VERY Northern CA), we have loads of Meyer lemons & little oranges (satsuma & tangerines) & Cara Cara readily available. I like to use what is literally right out my door. That to say come summer, I’ll be recalling this recipe to use again with the pink & white grapefruit we have ready!
WOW! This is so easy & will definitely be incorporated into my weekly rotation of tasty fish dishes. I cook it all at one time so it’s really easy to simply reheat during the week (unless it’s taco Tuesday, then no reheating needed. Just squeeze on some lime & add homemade salsa).
Thank you for sharing a really tasty, very easy fish dish most will love. Again, Happy New Year!
Reply
- Nicole Harris says
  January 2, 2019 at
  
  I’m in VERY Northern CA too 😀 I love a good citrusy cod. Happy new Year!
  Reply
Wanda says
July 18, 2020 at

Made this dish last evening. My husband and I loved it!! Looks like a dish that requires a lot of work but it’s very easy. I was worried that my rice wouldn’t turn out as I only had instant jasmine rice on hand. It worked fine just substituting the coconut milk for the water in the directions! I will definitely be making this again!
Reply
Diane Smith says
August 15, 2020 at

This really looks amazing…. i want to try it, did you ever try it with other fish? i was thinking about Catfish. I have plenty Catfish in my freezer. (And a big Grapefruit tree in my backyard.
Reply
Theresa Spangler says
March 5, 2021 at

I am making this tonite, but using swordfish steaks. And I am going to add a bit of fresno chili to the glaze for a kick of heat. Can’t wait! Thanks for this one!
Reply