Alaska Cod Mex ala Salad

Customer Rating: 5

1 Ratings 0 Comments

Yield: 4 servings

Preparation Time: 10 min; Cook Time: 10 min

Ingredients

1 cup prepared chipotle salsa

1/2 cup prepared raspberry vinaigrette

2 Tablespoons olive oil

1 teaspoon chipotle chili powder (to taste)

1/2 teaspoon minced garlic

1 teaspoon granulated sugar

4 Alaska Cod fillets (4 to 6 ounces each), fresh or thawed

3 cups Spring mix salad

3 cups arugula

1 cup thin sliced fresh fennel

1/2 cup cilantro leaves

1 cup fresh raspberries, small strawberries or fresh orange sections

1/4 cup slivered red onion

Cotija cheese (optional)

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Nutrition Facts

Yield: 4 servings

Approximate Nutrient Content per serving:

Calories: 251

Calories From Fat: 126

Total Fat: 14g

Saturated Fat: 1g

Cholesterol: 53mg

Sodium: 861mg

Total Carbohydrates: 13g

Dietary Fiber: 3g

Protein: 22g

Nutritional data when prepared with Alaska Cod: 60 mg calcium and 380mg omega-3 fatty acids

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

Directions:

In a small bowl, blend chipotle salsa and vinaigrette to make dressing; set aside.

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 minutes, until browned. Turn fillets over and cook an additional 3 to 4 minutes, cooking just until fish is opaque throughout.

In a large bowl, combine lettuces, fennel, cilantro, raspberries, and onion.

To serve, portion about 2 cups salad mixture onto each of four plates. Top with a cod fillet and drizzle with 1/4 cup dressing. Sprinkle with Cotija cheese, if desired.

Recipes and Images provided by Alaska Seafood

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