If you can't cook in Hell's Kitchen, any kitchen will do.
In a tall pot, melt the pound of butter over medium low heat. Once the butter is melted, carefully add the cod and cook until tender and flaky, about 10 minutes.
Place a sauce pan over medium heat, add 1/4 cup water and the remaining two tablespoons of butter.
Add the xanthan gum, hojicha, red pepper flakes, and cook until butter is melted and sauce is simmering. Strain this liquid in to a mixing bowl with the blood orange juice and whisk until combined. Season to taste with kosher salt.
Place the sauce on plates, then add a fillet of fish to the center of the plates. Top with sliced avocado, black pepper, salt, and crushed red pepper flakes.