Go Back
Seared Cod with Grapefruit Fennel Slaw | Magnolia Days

Seared Cod with Grapefruit Fennel Slaw

A recipe for pan seared cod served with a grapefruit fennel slaw. The slaw is made with red grapefruit, thinly sliced fennel, olives, and fresh parsley.
Course Main
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Author Renee


For the grapefruit fennel slaw:

  • 1 large grapefruit
  • 1/4 cup grapefruit juice
  • 1 teaspoon grated grapefruit zest
  • 1 fennel bulb
  • 1/4 cup pitted Greek olives sliced
  • 2 tablespoons chopped fresh parsley
  • 1/2 teaspoon salt
  • 1/8 to 1/4 teaspoon red pepper flakes
  • 1/4 cup olive oil

For the seared cod:

  • 1 tablespoon light cooking oil
  • 4 pieces cod 6 ounces each with skin and bones removed
  • Salt and fresh ground pepper
  • Fennel fronds for garnish


For the grapefruit fennel slaw:

  1. Zest the grapefruit first and add the zest to a large bowl.
  2. Cut off top, bottom and the outside peel and pith from the grapefruit. Over a small bowl, use a knife to cut out the segments. Cut as close to the membranes as possible. Lift out the segments and place on a plate. When finished squeeze all the juice from what is left of the grapefruit.
  3. Cut the fennel bulb in half. Cut out the hard core in the center. Thinly slice the fennel using a mandoline or as thinly as possible with a knife. (Possible alternative to slice/shred with a food processor). Place the fennel slices in the large bowl with the zest.
  4. Add the grapefruit juice, olives, parsley, salt, and pepper flakes to the bowl and stir to combine. Add the olive oil and stir to combine. Add the grapefruit segments and gently stir to combine.

For the seared cod:

  1. Place a large non-stick skillet over medium-high heat. Add the oil and heat until almost smoking. Season the cod with salt and pepper. Add the cod to the pan and cook for 2 to 4 minutes per side, depending on thickness. The cod should be lightly browned and will flake easily.

To serve:

  1. Divide the slaw onto 4 plates. Top with the cod. Garnish with fennel fronds. Serve immediately.

Recipe Notes

The grapefruit segments will come apart the longer the slaw sets or if stirred too much.