Oregano-Crusted Alaska Cod with Greek Quinoa Salad
Heart healthy and sustainably wild Alaska cod is paired with the whole grain goodness of quinoa in this dish drawn from the cuisine of the Greek isles. Use fresh Pacific cod in season or frozen any time for the same delicious results.
2 lbs. Alaska Cod, 8 ea. 4 oz. portions
½ cup Breadcrumbs, dried
Salt and pepper, as needed
Canola or olive oil spray, as needed
Greek Quinoa Salad: (yields: 4 ½ cups)
¾ cup quinoa
2 cups water
2 tomatoes, small dice
½ English cucumber, small dice
14 Kalamata olives, cut in half
1 clove garlic, minced
1 Tbsp. oregano, fresh
1 tsp. salt
3 Tbsp. olive oil
3 Tbsp. red wine vinegar
¼ cup Italian parsley, finely chopped
8-16 romaine lettuce leaves
Lemon juice, fresh, as needed
Fresh dill, for garnish
1. Alaska Cod: Pat the cod dry. Pat breadcrumbs onto the fish. Place on a rack and chill for 30 minutes, up to 4 hours.
2. Prepare the quinoa: Rinse the quinoa in cold water several times to remove the bitterness. Place in a saucepan and cover with 2 cups water. Bring to a boil, reduce heat and simmer for 15 minutes. Cool under cold water. Drain thoroughly.
3. Salad: Mix together the cooled quinoa, tomato, cucumber, olives, garlic, oregano, salt, oil, vinegar, and parsley.
4. Cooking: Season fish with salt and pepper. Heat sauté pan, spray with oil and sauté fish until done, approximately 2 minutes per side.
5. Assembly: Arrange salad on dinner plate lined with romaine leaves. Arrange on the Greek Quinoa Salad and sprinkle the cod with lemon juice. Garnish with dill sprigs.