Alaska Cod with Citrus, Avocado, Jicama & Fresno Chile Recipe | FishEx Seafoods

Ingredients

• 4 Tbsp Fresno Chili Peppers, stem removed, finely diced
• 2 Tbsp Red Onion, fine dice
• 1/2 cup Lemon Juice, fresh squeezed
• 1/2 cup extra-virgin Olive Oil
• 1 tsp Agave, light
• 1 tsp Salt
• 4 Alaska Cod Fillet Portions , 4 to 6 oz. each
• Salt & Pepper, to taste
• 1 tbsp Rice Bran Oil or 75/25 oil blend (75% Canola/25% Olive Oil)
• 2 Tbsp Butter
• 1 Garlic clove
• 3 Thyme Sprigs
• 1 small Jicama, peeled
• 1 ruby Red Grapefruit
• 1 Navel Orange
• 1 Cara Cara or Blood Orange
• 2 Avocado, sliced
• 1/4 cup Cilantro, washed, coarse chopped
• 1/4 cup toasted Pepitas, unsalted, lightly chopped