Wild Alaska Seafood
1c.prepared chipotle salsa,
1/2c.prepared raspberry vinaigrette,
1-1/2 to 2Tbsp.olive oil,
1/2 to 1 tsp.chipotle chili powder, to taste,
1/2 tsp.minced garlic,
4Alaska Cod fillets (4 to 6 oz. each), fresh or thawed,
3c.Spring mix salad,
1c.thin-sliced fresh fennel,
1c.fresh raspberries, small strawberries, or fresh orange sections,
1c.each slivered purple (or red) onion,
*Cotija cheese, optional,
1In a small bowl, blend chipotle salsa and vinaigrette to make dressing; set aside.
2In 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.
3In a large bowl, combine lettuces, fennel, cilantro, raspberries, and onion.
4To 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.
5Nutrients per serving: 251 calories, 14g total fat, 1g saturated fat, 49% calories from fat, 52.5mg cholesterol, 21.5g protein, 13g carbohydrate, 3g fiber, 861mg sodium, 60mg calcium, and 380mg omega-3 fatty acids.
Calories: 251, Total Fat: 14g, Saturated Fat: 1g, Cholesterol: 52.5mg, Sodium: 861mg, Carbohydrates: 13g, Dietary Fiber: 3g, Protein: 21.5g