Oregano-Crusted Alaska Cod with Greek Quinoa Salad

Menu Part: 
Salad
Cuisine Type: 
American

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.

Ingredients

Alaska Cod:
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

Steps

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.

More From FoodService Director

Sponsored Content
WinCup foam food containers

From WinCup.

Cost control.

Two little words that are essential to every foodservice director’s day-to-day activities.

Keeping costs in check is paramount in running a functioning food operation, of course. But the ripples of cost control can extend beyond your bottom line. And savvy directors must balance customer satisfaction on the P&L sheet.

Fiscal Responsibility

The foundation of cost control is accepting fiscal responsibility, which requires a solid understanding of foodservice accounting. Prime cost, the combined cost of food and labor, is an...

Industry News & Opinion

Orange County Community College in upstate New York is replacing its dining staff with vending machines , The Times Herald-Record reports.

The staff members, who will be let go in June, include nine full-time and three part-time workers. Students say they will miss the employees and the access to fresh food.

The Orange County Community College Association, which oversees the school’s cafeterias, says the layoffs were partly due to a $150,000 deficit accumulated by foodservice operations last year.

Read the full story via The Times Herald-Record .

Industry News & Opinion

Bates College in Lewiston, Maine, is eliminating paper cups in its Commons dining hall and has given each student a reusable stainless steel mug as a replacement, bates.edu reports.

The mugs were distributed via a promotion earlier this week where students could fill their new mugs with a free smoothie. Stickers and other trinkets were set out for students to use to “bling” their mugs.

Dining services turned to students to determine which type of mug would be offered. The college also installed a mug-washing sink in the dining Commons earlier this year.

Read the...

Industry News & Opinion

Compass has partnered with Jose Andres ’ ThinkFoodGroup, allowing the chef and foodservice vendor to collaborate at such venues as stadiums and college campuses.

“With this partnership, we have the opportunity to tell stories and connect with people through food on an entirely new level,” Andres said in a release.

The three-year team-up comes shortly after Andres opened a ThinkFoodLab pop-up in Washington, D.C., which will serve as a recipe R&D space for his restaurant group.

ThinkFoodGroup was this year named a Power 20 multiconcept operator by Restaurant...

FSD Resources