alaska cod mex ala salad

Name: Alaska Cod Mex ala Salad
Prep time: 10 min
Cook time: 10 min
Yield: 4
Cuisine: American
Ingredients: 1 cup(s) prepared chipotle salsa; 1/2 cup(s) prepared raspberry vinaigrette; 2 tablespoon(s) olive oil; 1 teaspoon(s) chipotle chili powder (to taste); 1/2 teaspoon(s) minced garlic; 1 teaspoon(s) granulated sugar; 4 - alaska cod fillets (4 to 6 ounces each), fresh or thawed; 3 cup(s) spring mix salad; 3 cup(s) arugula; 1 cup(s) thin sliced fresh fennel; 1/2 cup(s) cilantro leaves; 1 cup(s) fresh raspberries, small strawberries or fresh orange sections; 1/4 cup(s) slivered red onion; - cotija cheese (optional)

(1 rating)

review

Private Recipe by

Russ Myers

@Beegee1947

Necedah, WI

Alaska's pristine waters are a gold mine for seafood. Red king crab is rightfully world-famous. And the salmon? It's practically the symbol of the state — but don't count out the cod, scallops and prawns just yet.

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(1 rating)

yield 4 Servings

prep time 10 Min

cook time 10 Min

method Stove Top

Ingredients For alaska cod mex ala salad

1 c

prepared chipotle salsa
1/2 c

prepared raspberry vinaigrette
2 Tbsp

olive oil
1 tsp

chipotle chili powder (to taste)
1/2 tsp

minced garlic
1 tsp

granulated sugar
4

alaska cod fillets (4 to 6 ounces each), 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 red onion
cotija cheese (optional)

How To Make alaska cod mex ala salad

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