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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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