Alaska Cod Mex-Ala Salad
Courtesy of Alaska Seafood Marketing Institute 4 Servings • 10 Min. Prep Time • 10 Min. Cook Time| Ingredients |
|---|
| 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 |
Directions:
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.
Nutrition:
Calories: 251; Total Fat: 14g; Saturated Fat: 1g; Cholesterol: 53mg; Total Carbs: 13g; Fiber: 3g; Protein: 22g; Sodium: 861mg;