Pan-Fried Cod, Citrus Fruit, Avocado & Arugula Salad with Rice

Directions

1. Rinse the rice under cold water in a strainer, then drain and transfer to a small saucepan. Add broth and bring to a boil over high heat.
2. Stir, cover, and reduce heat to low; simmer until the liquid is absorbed, about 15–18 minutes, then remove from heat and spread the rice on a sheet pan to cool briefly.
3. Rinse and dry all produce. If the arugula isn’t pre-washed, wash it now.
4. Cut one orange in half; zest and juice from half go into a medium bowl. Save the other half for later and set aside.
5. Into the bowl with the orange zest/juice, add the lime juice, oil, honey, salt, and crushed red pepper. Whisk to make a dressing.
6. Thinly slice the shallot and mince the garlic; add them to the dressing and stir to combine.
7. Prepare the citrus rounds by removing the skin and pith from the remaining orange and the grapefruit; slice into thin rounds and set aside in the dressing bowl.
8. Preheat a nonstick skillet over medium heat, then pat the cod dry, season with salt and pepper, and set aside.
9. Add oil to the hot skillet and cook the cod until browned and just cooked through, about 3–4 minutes per side; transfer to a plate and flake into bite-sized pieces when cool enough to handle.
10. Slice cucumber into thin half-moons, dice the avocado, and add to the dressing bowl along with the arugula; fold in the flaked cod and mix well, then serve the salad over cooled rice.