Source: Alaska Seafood

Alaska Cod Mex-ala Salad
Gently sautéed Alaska cod on a bed of lightly dressed mixed greens is about as simple as a light meal gets. And about as tasty!
Serves: 4
Prep Time: 10 minutes
Cook Time: 10 minutes


1 cup prepared chipotle salsa
1/2 cup prepared raspberry vinaigrette
1 1/2 to 2 tablespoons olive oil
1/2 teaspoon chipotle chili powder, to taste
1/2 teaspoon minced garlic
1 teaspoon sugar
4 Alaska cod fillets, 4 to 6 ounces each, fresh or thawed
3 cups spring salad mix
3 cups arugula
1 cup thinly sliced fresh fennel
1/2 cup cilantro leaves
1 cup fresh raspberries, small strawberries, or fresh orange sections
1/4 cup slivered purple or red onion
Grated Cotija cheese, optional

In a small bowl, blend the chipotle salsa and vinaigrette to make the dressing.

In a separate bowl, blend the olive oil, chili powder, garlic, and sugar and brush the olive oil mixture on both sides of the cod.

Heat a heavy nonstick skillet over medium heat. Cook the cod for 3 to 4 minutes on one side until llightly browned. Turn the fillets over and cook an additional 3 to 4 minutes just until fish is opaque throughout.

In a large bowl, toss together the lettuces, fennel, cilantro, raspberries, and onion. Put about 2 cups of the salad mixture onto each of 4 plates. Top with a cod fillet and drizzle with about 1/4 cup of the dressing. Sprinkle with Cotija cheese, if desired.

Also check out the Alaska Style Recipes for Kids!

Per serving: 251 calories, 14 g total fat, 1 g saturated fat, 49% calories from fat, 52.5 mg cholesterol, 21.5 g protein, 13 g carbohydrate, 3 g fiber, 861 mg sodium, 60 mg calcium, and 380 mg omega-3 fatty acids
Source: Wild Alaska Seafood