I love seafood and grapefruit paired together in the winter months when grapefruit is so juicy, sweet and abundant. I began the New Year with a Sesame-Herb Scallop and Grapefruit dish. A favorite from last year was a Shrimp-Spinach-Grapefruit salad.

I ran across this cod and grapefruit combo in a December issue of the Rachel Ray magazine, and knew I couldn't go wrong.

I like having those economical, pre-packaged frozen cod packages to pull out for emergency meals, but sometimes they can be flavorless and dry. I much prefer the cod in the fresh fish cases around town, although I imagine much of it was frozen, then thawed before being put in the case. However, they still seem to have better flavor and texture than the frozen pre-packs.

Yield: 3-4 servings
Time: 25 minutes

Ingredients

1 large head Boston bibb lettuce, remove leaves from core, wash and spin dry
2 tablespoon fresh lemon juice
1/4 cup extra virgin olive oil
1 teaspoon minced shallot
1 tablespoon chopped fresh dill, plus extra sprigs for garnish
2 grapefruits, cut into segments
1 1/2-2 pounds skinless, boneless cod fillets, patted dry with paper towels

Directions

1. In a large sauté pan, heat 2 tablespoons olive oil over medium-high heat. Season the cod with kosher salt and freshly ground pepper. Place hot oil and cook until golden brown and just cooked through, approximately 4 minutes per side.
2. Meanwhile, in a bowl large enough to accommodate the lettuce and grapefruit, whisk together lemon juice, olive oil, shallot and dill. Season to taste with kosher salt and freshly ground pepper. Toss lettuce and grapefruit in dressing. Serve salad with cod, garnished with dill sprigs, if desired.