Ingredients
- Alaska Cod:
- 2 lbs. 2 lbs. Alaska Cod, 8 ea. 4 oz. portions
- 1/2 cup 1/2 cup Breadcrumbs, dried
- salt and pepper, as needed
- Canola or olive oil spray, as needed
- Greek Quinoa Salad: (yields: 4 1/2 cups)
- 3/4 cup 3/4 cup quinoa
- 2 cups 2 cups water
- 2 2 tomatoes, small dice
- 1/2 1/2 English cucumber, small dice
- 14 14 Kalamata olives, cut in half
- 1 clove 1 clove garlic, minced
- 1 Tbsp. 1 Tbsp. oregano, fresh
- 1 tsp. 1 tsp. salt
- 3 Tbsp. 3 Tbsp. olive oil
- 3 Tbsp. 3 tbsp. red wine vinegar
- 1/4 cup 1/4 cup Italian parsley, finely chopped
- 8-16 8-16 romaine lettuce leaves
- Lemon juice, fresh, as needed
- Fresh dill, for garnish
Servings:
Units:
Instructions
- Alaska Cod: Pat the cod dry. Pat breadcrumbs onto the fish. Place on a rack and chill for 30 minutes, up to 4 hours.
- Prepare the quinoa: Rinse the quinoa in cold water several times to remove the bitterness. Place in a saucepan and cover with 2 cups
- water. Bring to a boil, reduce heat and simmer for 15 minutes. Cool under cold water. Drain thoroughly.
- Salad: Mix together the cooled quinoa, tomato, cucumber, olives, garlic, oregano, salt, oil, vinegar, and parsley.
- Cooking: Season fish with salt and pepper. Heat saut pan, spray with oil and saut fish until done, approximately 2 minutes per side.
- Assembly: Arrange salad on dinner plate lined with romaine leaves. Arrange on the Greek Quinoa Salad and sprinkle the cod with lemon
- juice. Garnish with dill sprigs.
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