Empire’s Treasure® Ancho Cod Summer Salad
Empire’s Treasure® Ancho Cod Summer Salad
Directions
- Heat oil in fryer to 350-degrees F. Fry fish filet for 2-3 minutes until internal temperature is above 140 degrees f.
- Remove fish from oil and place on towel to absorb excess oil.
- Toss green in bowl with dressing then place on center of chilled plate. Now arrange red onion, walnuts, and tomatoes on greens.
- Place in a fan form the avocados in center of greens then top with fish.
- Sprinkle cheese and place a sprig or two of cilantro in top of fish and take a bite.
Ingredients
- 1 ea Empire’s Treasure® 5 oz Ancho breaded cod
- for frying Brilliance® oil
- 2 cups Peak Fresh Produce® Lettuce, Spring Mix
- 2 oz Village Garden® Sweet Poppyseed Dressing
- 4 ea Peak Fresh Produce® golden teardrop tomatoes, sliced in half
- 4 ea Peak Fresh Produce® red teardrop tomatoes, sliced in half
- 1/4 cup Magellan® walnut pieces, roasted
- 1/4 ea Peak Fresh Produce® Onion(s), Red, shaved
- 1/2 ea Peak Fresh Produce® Avocado, sliced
- 2 tbsp cheese, cotija
- 2 sprigs ea Peak Fresh Produce® Cilantro, for garnish
