5 from 1 vote
cod with cranberry relish
Pan Roasted Cod with Cranberry Ginger Relish
Prep Time
10 mins
Cook Time
25 mins
relish chill time
30 mins
Total Time
35 mins

5 spiced cod pan roasted and topped with a tart ginger cranberry relish.

Course: Main Course
Cuisine: New American
Keyword: asian, cod, cranberry, fish
Servings: 4 people
Author: MacKenzie
  • 3/4 cup orange juice
  • 1/2 teaspoon sambal oelek
  • 1 tablespoon fresh ginger grated
  • 1 stick cinnamon whole
  • 3 tablespoons water
  • 2 tablespoons granulated sugar
  • 2 teaspoons soy sauce
  • 1 12 oz package cranberries fresh
  • 1 tablespoon rice wine vinegar
  • 2 scallions chopped
  • 4 6 oz cod fillets
  • 1/2 teaspoon kosher salt
  • 1 1/2 teaspoons Chinese 5 spice seasoning
  • 2 tablespoons vegetable/canola oil
  • 3 tablespoons unsalted butter
Cranberry relish
  1. In medium sized non-reactive sauce pan add  OJ, samba, ginger, cinnamon stick, water, sugar, and soy sauce.  Cook over medium heat until a light boil stirring constantly to dissolve sugar. Add cranberries and decrease heat to a simmer cooking for an additional 5-7 minutes or until cranberries pop and relish thickens.  Remove from heat and stir in rice wine vinegar and scallions.  Refrigerate for at least 30 minutes. 

Pan roasted cod
  1. Lightly dry fish with a paper towel. Season evenly with salt and 5 spice seasoning. cast iron skillet over high heat. Add oil once skillet is hot and decrease heat to medium high. Add fish to pan and press down lightly with spatula to prevent the fish from curling up.  Cook for 3 minutes and add butter to pan.  Flip fish and baste with butter cooking for an additional 2 minutes or until fish is just opaque in color.  Remove from heat.

To serve
  1. Place fish on individual plates and top with cranberry relish.

Recipe Notes

When adding fish to hot pan make sure to add the fish facing away from your body so you don't get any nasty oil burns!