Butter Poached Cod with Fennel and Grapefruit Salsa
By Katherine OwenMarch 2, 2025
Butter Poached Cod with Fennel and Grapefruit Salsa
Butter-poached cod might sound fancy, but trust me, it’s easier than it looks. This dish is all about simplicity—gentle cooking, fresh ingredients, and a little attention to detail. The cod gets a buttery bath that keeps it super tender, while the fennel and citrus salsa brings a bright, fresh crunch that balances everything out.
And if you’re feeling fancy, you can whip up a quick chive oil for some extra flair, but honestly, good olive oil works just fine. Whether you’re cooking for friends or just treating yourself to something special, this recipe has that “wow” factor without the stress. Oh, and don’t forget to save a little of that poaching butter to baste the fish at the end—because, why not?
Recipe Information
Prep Time: 20 minutes
Cook Time: 15 minutes
Yield: 4 servings
Ingredients
- For the Cod:
- 4 cod fillets, about 6 oz each
- 1 ½ cups clarified butter (enough to submerge the fillets)
- Salt (to taste, after cooking)
- For the Salsa:
- ½ bulb fennel, finely diced
- ½ cup celery heart, finely diced
- 1 small shallot, finely diced (soaked in ice water for 10 minutes, then drained)
- 1 tablespoon fresh chives, finely chopped
- 1 grapefruit, segmented
- 2 cara cara oranges, segmented
- Fennel fronds (for garnish)
- For the Dressing:
- 1 tablespoon honey
- 1 teaspoon grapefruit juice
- 1 clove garlic, minced
- 1 teaspoon orange zest
- 2 tablespoons chive oil (optional, see below) or olive oil
- Salt and freshly cracked black pepper (to taste)
- For the Chive Oil (Optional):
- 1 small bunch of chives
- 1 small bunch of parsley
- ¼ cup olive oil
Instructions
Prepare the Chive Oil (Optional):
- Bring a pot of water to a boil and prepare an ice bath.
- Submerge chives and parsley in boiling water for less than 30 seconds, then immediately transfer to the ice bath.
- Wring out excess water from the herbs and add to a blender with the olive oil.
- Blend until smooth, then strain through a cheesecloth or fine sieve to yield a vibrant emerald green oil.
2. Make the Salsa:
- Combine the fennel, celery heart, and drained shallot (soaked in ice water to remove sharpness) in a bowl.
- Add the grapefruit, cara cara oranges, and fresh chives, ensuring the citrus segments are cleanly cut.
- In a separate small bowl, whisk together honey, grapefruit juice, minced garlic, orange zest, and chive oil (or olive oil) with a pinch of salt and pepper.
- Drizzle the dressing over the salsa and toss gently to combine.
3. Poach the Cod:
- In a saucepan, melt the clarified butter and bring it to 150°F to 170°F. Use a thermometer to monitor the temperature carefully.
- Once the butter reaches the desired temperature, add the cod fillets. Ensure they are fully submerged.
- Poach the cod gently for about 10 minutes, or until the fish is opaque and flakes easily with a fork.
- Remove the cod from the butter, season with salt, and lightly baste each piece with a spoonful of the leftover poaching butter.
4. Plate and Serve:
- Place the butter-poached cod onto plates as a base.
- Spoon the fennel and grapefruit salsa on top of the cod.
- Garnish with fennel fronds and drizzle a small amount of chive oil (if using) around the plate.
Chef’s Notes:
- Clarified Butter: Using clarified butter prevents milk solids from burning and keeps the butter smooth during poaching.
- Orange Zest: The zest adds a fragrant brightness to the dressing, complementing the citrus segments in the salsa.
- Celery Heart: The tender celery heart brings a sweeter and more delicate crunch than regular celery.
- Chive Add-In: Fresh chives in the salsa enhance the herbal notes and tie the flavors together beautifully.
- Shallot Hack: Soaking shallots in ice water is a game-changer for balancing their sharpness, leaving just enough flavor to shine in the salsa.
