Bright citrus and honey flavors make this seared fish a delight to the palate and perfect for spring and summer dining. With just a few very simple ingredients, you can marinate the fish ahead of time and leave it in the fridge until you’re ready to cook it off. For this dish to work like a charm, you’ll want to use a firm fish that’s not too thick, like tilapia. Halibut or swordfish would work really well, too, as long as they aren’t cut too thick. Although it’s a farm-raised fish and I prefer wild-caught fish, tilapia is much more economical than halibut or swordfish, which can be very costly if you’re feeding a crowd. I’ve also used Alaskan cod, which doesn’t work as well because the pieces are on the thick side, thus it takes longer to cook. However, it’s still a more affordable option, especially if you’re trying to stretch your food dollars. Serve this with my Creamy Coconut Rice for the perfect weeknight dinner!
Citrus & Honey Pan-Seared Fish
- 2 lbs. of Alaskan cod (or other fish)
- Juice of 1 lemon
- Juice of 1/2 of a Cara Cara orange (or similar)
- 1 tsp. fresh dill, chopped
- Good pinch of crushed red pepper flakes
- 1 heaping Tbsp. honey
- Step 1 If necessary, begin by cutting the fish into individual portions, unless you’ve bought it in single serving pieces.
- Step 2 Place the fish pieces in a large bowl or shallow dish. Add the lemon juice, orange juice, dill, red pepper and honey.
- Step 3 Using tongs, turn the fish over once or twice to ensure each piece is coated with some of the marinade.
- Step 4 Cover with plastic wrap and refrigerate at least 3 hours.
- Step 5 In a non-stick frying pan or grill pan, heat a couple of tablespoons of high-heat oil, like canola or avocado oil.
- Step 6 When the oil is very hot, add the fish and sear for about 2-3 minutes on each side, taking care not to break the fish when flipping it.
- Step 7 Serve with the coconut rice and chopped green onions, if desired.