Empire’s Treasure® Ancho Cod Summer Salad


  1. Heat oil in fryer to 350-degrees F. Fry fish filet for 2-3 minutes until internal temperature is above 140 degrees f.
  2. Remove fish from oil and place on towel to absorb excess oil.
  3. Toss green in bowl with dressing then place on center of chilled plate. Now arrange red onion, walnuts, and tomatoes on greens.
  4. Place in a fan form the avocados in center of greens then top with fish.
  5. Sprinkle cheese and place a sprig or two of cilantro in top of fish and take a bite.


  • 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