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Alaska Cod Mex ala Salad

Russ Myers


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.


★★★★★ 1 vote

4 Servings
10 Min
10 Min
Stove Top


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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
alaska cod fillets (4 to 6 ounces each), fresh or thawed
3 c
spring mix salad
3 c
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


  • 1In a small bowl, blend chipotle salsa and vinaigrette to make dressing; set aside.
  • 2In 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.
  • 3In 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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About Alaska Cod Mex ala Salad

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: American
Other Tags: Quick & Easy, Healthy

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