Grilled Cod with Avocado Salsa and Citrus Beurre Blanc

Instructions

1. 1

   Prepare the avocado salsa by gently combining diced avocados, red onion, cilantro, jalapeño, and juice of one lime in a small bowl. Season with 1/4 teaspoon salt and set aside.

   Tip: Prepare this just before serving to prevent the avocado from browning.

2. 2

   Make the beurre blanc by warming white wine and minced shallot in a small saucepan over medium heat. Simmer until reduced to about 2 tablespoons, approximately 3-4 minutes.

   Tip: Watch carefully to avoid over-reducing the wine.

3. 3

   Remove the pan from heat and whisk in lemon juice and zest. Gradually whisk in cold butter cubes, one at a time, until fully incorporated. Season with a pinch of salt and pepper. Keep warm on low heat but do not boil.

   Tip: The key to silky beurre blanc is keeping the heat low and whisking constantly.

4. 4

   Pat the cod fillets dry with paper towels and brush both sides lightly with olive oil. Season with remaining salt and pepper.

   Tip: Dry fish prevents sticking to the grill and promotes better browning.

5. 5

   Preheat a grill to medium-high heat (around 400°F) and lightly oil the grates to prevent sticking.

   Tip: If using a cast iron grill pan, preheat it in the oven at 450°F for 5 minutes.

6. 6

   Place cod fillets skin-side up on the grill and cook for 4-5 minutes without moving them. Carefully flip and cook for an additional 3-4 minutes until the flesh is opaque and flakes easily with a fork.

   Tip: Avoid moving the fish too early; let it develop a nice crust for better flavor.

7. 7

   Transfer the grilled cod to serving plates and spoon the warm lemon beurre blanc around the base of each fillet.

   Tip: Pour the sauce just before serving for the best presentation.

8. 8

   Top each cod fillet generously with the fresh avocado salsa and serve immediately with lime wedges on the side.

   Tip: Serve right away while the fish is hot and the avocado is fresh.