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
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
In a large bowl, combine lettuces, fennel, cilantro, raspberries, and
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
Calories: 251, Total Fat: 14g, Saturated Fat: 1g, Cholesterol: 52.5mg,
Sodium: 861mg, Carbohydrates: 13g, Dietary Fiber: 3g, Protein: 21.5g