Grilled cod with crispy citrus salad

Updated: 03-20-2019

Cod has a mild flavor and flaky white flesh.

: Serves 2

  • 8 ounces cod
  • 1 teaspoon olive oil
  • 1 1/2 cups chopped spinach
  • 1 1/2 cups shredded kohlrabi
  • 1 cup diced celery
  • 1 1/2 cups shredded carrot
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon chopped fresh parsley
  • 3/4 cup chopped red bell pepper
  • 1 tablespoon minced garlic (about 4 large cloves) or to taste
  • Zest and juice of 1 lemon
  • Zest and juice of 1 lime
  • Zest and juice of 1 orange
  • 1 large grapefruit cut into segments (about 1 cup)
  • 1 medium orange cut into segments (about 1/2 cup)
  • Black pepper to taste

Spray a grill or broiler pan with cooking spray. Turn on grill or heat broiler. Place cod on grill or broiler pan and brush lightly with oil.

Grill or broil 3 to 4 inches from heat for about 10 minutes — or until fish flakes easily with a fork. The fish should reach an internal temperature of 145 F. Set aside.

In a large bowl, toss together remaining ingredients except for grapefruit and orange segments. Divide salad between two plates. Top with cod and citrus pieces and black pepper to taste.

Nutritional analysis per serving
  • Calories:412
  • Total carbohydrate:50 g
  • Cholesterol:47 mg
  • Dietary fiber:13 g
  • Monounsaturated fat:8 g
  • Protein:26 g
  • Saturated fat:2 g
  • Sodium:236 mg
  • Total fat:12 g
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Mayo Clinic Healthy Weight Pyramid Servings
Diabetes Meal Plan Choices
DASH Eating Plan Servings