Grilled Black Cod with a Sicilian Salad

A little taste of Sicily

Grilled Black Cod with a Sicilian Salad

Serves: 4 | Difficulty:

Being raised in a Sicilian-American household, I enjoyed arugula, fennel, and a variety of olives on a regular basis. Combining these favorite ingredients here with blood oranges for sweet acidity and red onion for a little bite, makes one delicious mix to stand up to the richness of black cod and balance things out. ~Chef Ali


Black Cod:

4 8-ounce black cod fillets, skin removed
2 tablespoons grapeseed oil
salt and pepper, to taste


5 ounces baby arugula
2 blood or navel oranges, segmented*
½ red onion, thinly sliced
½ medium bulb fennel, thinly sliced
¼ cup oil-cured black olives
2 tablespoons white balsamic vinegar
¼ cup olive oil
salt and pepper, to taste

Black Cod

Heat a grill pan grill to high heat. Clean thoroughly.

Oil black cod fillets with grapeseed oil, or any oil that is appropriate for cooking over high heat. Season generously with salt and pepper. Grill for 3-4 minutes per side until fillets have dark grill marks and fish is starting to flake. Set aside to rest.


In a large bowl, combine all salad ingredients tossing with oil and vinegar to coat.

*Squeeze any extra juice from the membrane of the oranges. The extra juice will help coat the salad when it's tossed together. 


Place grilled fillet over salad and enjoy.