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Alaska Cod Mex-Ala Salad
Prep Time:
10 minutes
Cook Time:
10 minutes
Makes:
4 servings
Ingredients

1 c. prepared chipotle salsa

1/2 c. prepared raspberry vinaigrette

1-1/2 to 2 Tbsp. olive oil

1/2 to 1 tsp. chipotle chili powder, to taste

1/2 tsp. minced garlic

1 tsp. sugar

4 Alaska Cod fillets (4 to 6 oz. 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 c. each slivered purple (or red) onion

* Cotija cheese, optional

Directions


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 s
ugar. Heat a heavy nonstick skillet over medium heat. Brush oil mixt
ure 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 throug
hout.
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 w
ith Cotija cheese, if desired.
Nutrients per serving: 251 calories, 14g total fat, 1g saturated fat,
49% calories from fat, 52.5mg cholesterol, 21.5g protein, 13g carbohyd
rate, 3g fiber, 861mg sodium, 60mg calcium, and 380mg omega-3 fatty ac
ids.

Nutritional Information


Calories: 251, Total Fat: 14g, Saturated Fat: 1g, Cholesterol: 52.5mg,
Sodium: 861mg, Carbohydrates: 13g, Dietary Fiber: 3g, Protein: 21.5g

Source


Wild Alaska Seafood