(Recipe By: Alaska Seafood Marketing Institute)
Serving Size: 4

Ingredients:

1 lb. Alaska cod fillets, (2 to 3 lb.)
2 cucumbers, peeled, seeded and cut on a bias into thin strips
1 cup orzo, a rice-shaped pasta
1/4 cup green onion, thinly sliced
8 lettuce leaves
4 lemon wedges
1/2 cup blue cheese salad dressing
1 teaspoon lemon zest
1/4 teaspoon fresh lemon juice
4 teaspoons red bell pepper, diced
salt and pepper, to taste

Directions:

Mix the blue cheese salad dressing with the lemon zest and lemon juice; hold aside.

Broil or sautÈ the Alaska cod fillets, turning 1 time until cooked through. Fish should be opaque but barely translucent in the center. Cooking time will vary depending on cooking method and thickness of fish, but should take between 4-8 minutes. Set aside to cool.

Bring 4 cups of salted water to a boil, add the orzo and cook to al dente (about 8-10 minutes). Cool by running under cold water. Drain well and set aside.

Flake the cooled Alaska cod fillets. Place cod flakes, cucumber slices and orzo in a mixing bowl. Add the dressing mixture and green onion slices; mix well. Taste, adding salt and pepper as necessary.

Place 2 lettuce leaves each on 4 chilled plates. Divide the salad among the 4 plates. Garnish with 1 tsp. of red bell pepper and 1 lemon wedge; serve.

From the Alaska Seafood Marketing Institute.

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This entry was posted on Monday, July 5th, 2010 at 11:02 pm and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.