Grilled cod with crispy citrus salad

Ingredients

1. 8 ounces cod
2. 1 teaspoon olive oil
3. 1 1/2 cups chopped spinach
4. 1 1/2 cups shredded kohlrabi
5. 1 cup diced celery
6. 1 1/2 cups shredded carrot
7. 2 tablespoons chopped fresh basil
8. 1 tablespoon chopped fresh parsley
9. 3/4 cup chopped red bell pepper
10. 1 tablespoon minced garlic (about 4 large cloves) or to taste
11. Zest and juice of 1 lemon
12. Zest and juice of 1 lime
13. Zest and juice of 1 orange
14. 1 large grapefruit cut into segments (about 1 cup)
15. 1 medium orange cut into segments (about 1/2 cup)
16. Black pepper to taste

Directions

Spray a grill or broiler pan with cooking spray. Turn on grill or heat broiler. Place cod on grill or broiler pan and brush lightly with oil.

Grill or broil 3 to 4 inches from heat for about 10 minutes — or until fish flakes easily with a fork. The fish should reach an internal temperature of 145 F. Set aside.

In a large bowl, toss together remaining ingredients except for grapefruit and orange segments. Divide salad between two plates. Top with cod and citrus pieces and black pepper to taste.

Created by the chefs at Mayo Clinic's Dan Abraham Healthy Living Center.