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 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 fil
let and drizzle with 1/4 cup dressing. Sprinkle with Cotija cheese, if desired.
Nutrients per serving: 251 calories, 14g total fat, 1g saturated fat, 49% calories from fa
t, 52.5mg cholesterol, 21.5g protein, 13g carbohydrate, 3g fiber, 861mg sodium, 60mg calci
um, and 380mg omega-3 fatty acids.
Calories: 251, Total Fat: 14g, Saturated Fat: 1g, Cholesterol: 52.5mg, Sodium: 861mg, Carb
ohydrates: 13g, Dietary Fiber: 3g, Protein: 21.5g