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

Ideas and Innovation
salad

We’re currently piloting a Salad Bar Happy Hour 
in Cafe 16. Due to Health Department regulations, any self-serve salad bar items must be disposed of after service. The salad bar goes “on sale” for 25 cents an ounce post-lunchtime to help reduce waste as well as offer value to customers.

Menu Development
sauces

Adding an entirely new cuisine to the menu can feel daunting. But what if you could dabble in international flavors simply by introducing a few new condiments? For inspiration, FSD talked to operators who are offering a range of condiments plucked from global regional cuisines.

“Most ethnic cuisines have some sort of sauce or condiment relishes that go with their dishes,” says Roy Sullivan, executive chef with Nutrition & Food Services at UCSF Medical Center in San Francisco. Condiments offered to diners at UCSF Medical include chimichurri (Argentina), curry (India), tzatziki (...

Ideas and Innovation
turnip juice brine

Give leftover brine new life by adding it to vegetables. In an interview with Food52, Stuart Brioza, chef and owner of State Bird Provisions in San Francisco, says that he adds a splash of leftover brine while sauteeing mushrooms to increase their flavor profile. “We like to ferment turnips at the restaurant, and it’s a great way to use that brine—though dill pickle brine would work just as well,” he says.

Menu Development
side dishes

Operators looking to increase sales of side dishes may want to focus on freshness and value. Here’s what attributes consumers say are important when picking sides.

Fresh - 73% Offered at a fair price - 72% Satisfies a craving - 64% Premium ingredients - 56% Natural ingredients - 49% Signature side - 47% Something familiar - 46% Housemade/made from scratch - 44% Something new/unique - 42% Large portion size - 42% Healthfulness - 40% Family-size - 40%

Source: Technomic’s 2017 Starters, Small Plates and Sides Consumer Trend Report , powered by Ignite

FSD Resources