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1
In a small bowl or glass measuring cup, whisk together the orange juice, lime juice, lemon juice, olive oil, orange zest, lemon zest, ginger, and cayenne.
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2
Place the cod in a baking dish and season each piece with 1/8 teaspoon of the salt.
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3
Pour half of the orange juice mixture over the cod and turn to coat well.
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4
Cover and marinate in the refrigerator for 30 minutes.
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5
Preheat the oven to 400F.
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6
Remove the cod from the refrigerator, uncover, and add 2 tablespoons of water to the bottom of the dish.
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7
Bake just until the fillets are tender and an instant-read thermometer inserted into the center of each fillet registers 137F; it will take 10 to 15 minutes, depending on the thickness of the fillets.
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8
Meanwhile, combine the remaining orange juice mixture and the mustard in a small saucepan over medium heat and simmer until the liquid is reduced by half.
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9
Pour the reduction over the fillets, sprinkle with the parsley, and serve immediately.
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10
This versatile, delicious marinade is great with other fish, such as sea bass, salmon, and halibut.
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11
These flavors also pair nicely with Warm Napa Cabbage Slaw (page 92).
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12
You can also cook the fish on a grill.
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13
Wipe the marinade off the fillets and rub them with 1 teaspoon of light sesame oil.
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14
Grill over low, even heat for about 4 minutes per side, until the flesh is opaque and flakes easily and the center of each fillet registers 137F.
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15
Store tightly wrapped in an airtight container in the refrigerator
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16
for 1 to 2 days.
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17
(per serving)
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18
Calories: 130
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19
Total Fat: 4.3g (0.7g saturated, 2.6g monounsaturated)
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20
Carbohydrates: 5g
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21
Protein: 18g
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22
Fiber: 0g
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23
Sodium: 370mg
