Ingredients
- 1 cup 1 cup prepared chipotle salsa
- 1/2 cup 1/2 cup prepared raspberry vinaigrette
- 1-1/2 1-1/2 to 2 Tablespoons olive oil
- 1/2 1/2 to 1 teaspoon chipotle chili powder, to taste
- 1/2 teaspoon 1/2 teaspoon minced garlic
- 1 teaspoon 1 teaspoon sugar
- 4 4 Alaska Cod fillets (4 to 6 oz. each), fresh or thawed
- 3 cups 3 cups Spring mix salad
- 3 cups 3 cups arugula
- 1 cup 1 cup thin-sliced fresh fennel
- 1/2 cup 1/2 cup cilantro leaves
- 1 cup 1 cup fresh raspberries, small strawberries, or fresh orange sections
- 1/4 cup 1/4 cup each slivered purple (or red) onion
- Cotija cheese, optional
Servings:
Units:
Instructions
- 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.
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