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Nutrition Facts
Serving Size 424 g
(Approx. 4 Servings)
Amount Per Serving
Calories 410 Calories From Fat 200
% Daily Value*
Total Fat 22 g 34%
Saturated Fat 4 g 20%
Trans Fat 0.0 g
Cholesterol 80 mg 27%
Sodium 880 mg 37%
Total Carbohydrate 17 g 6%
Dietary Fiber 4 g 16%
Sugars 10 g
Protein 33 g
Vitamin A 35% Iron 6%
Vitamin C 60% Calcium 20%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Alaska Cod Mex-Ala Salad

Prep Time
10 minutes
Cook Time
10 minutes
Total Time
20 minutes
4  People


Recipe makes 4 Servings

1 cup(s) prepared chipotle salsa
1/2 cup(s) prepared raspberry vinaigrette
2 Tbsp extra virgin olive oil
1 Tsp chili powder
1/2 Tsp garlic, minced
1 Tsp sugar
4 Alaska Cod fillets (4 to 6 Oz each), fresh or thawed
3 cup(s) Spring mix salad
3 cup(s) arugula
1 cup(s) fennel, thinly sliced
1/2 cup(s) cilantro leaves
1 cup(s) fresh raspberries
1 cup(s) red onion, thinly sliced
1 Tbsp Cotija cheese, optional
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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 non-stick skillet over medium heat. Brush oil mixture on both sides of Alaska Cod fillets and place in heated skillet. Cook about 3-4 minutes on each side, until browned, cooking just until fish is opaque throughout.
In a large bowl, combine spring mix, arugula, fennel, cilantro, raspberries, and onion.
Serve 2 cups salad mixture each onto four plates. Top with a cod fillet and drizzle with 1/4 cup dressing. Sprinkle with Cotija cheese, if desired.



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