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Alaska Cod Mex-Ala Salad
Courtesy of Alaska Seafood Marketing Institute
Servings: 4
Prep Time: 10 Min. Cook Time: 10 Min. What you need:
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+ 1 c. prepared chipotle salsa
+ 1/2 c. prepared raspberry vinaigrette + 1-1/2 to 2 Tbsp. olive oil + 1/2 to 1 tsp. chipotle chili powder, to taste + 1/2 tsp. minced garlic + 1 tsp. sugar + 4 Alaska Cod fillets (4 to 6-oz. ea.), fresh or thawed + 3 c. spring mix salad + 3 c. arugula + 1 c. thin-sliced fresh fennel + 1/2 c. cilantro leaves + 1 c. fresh raspberries, small strawberries or fresh orange sections + 1/4 c. slivered purple (red) onion + cojita cheese What to do:
1. In a small bowl, blend chipotle salsa and vinaigrette to make dressing; set aside.
2. In a separate small bowl, blend olive oil, chili powder, garlic, and sugar. Heat a heavy nonstick skillet over medium heat. Brush oil mixture on both sides of Alaska Cod fillets and place in heated skillet. Cook about 3 to 4 min., until browned. Turn fillets over and cook an additional 3 to 4 min., cooking just until fish is opaque throughout. 3. In a large bowl, combine lettuces, fennel, cilantro, raspberries, and onion. 4. To serve, portion about 2 c. salad mixture onto each of four plates. Top with a cod fillet and drizzle with 1/4 c. dressing. Sprinkle with Cotija cheese, if desired. Nutritional information:
Calories: 251; Total Fat: 14g; Saturated Fat: 1g; Cholesterol: 53mg; Total Carbs: 13g; Fiber: 3g; Protein: 22g; Sodium: 861mg;
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