6 6-ounce Alaska cod fillets
Oil, as needed
GREEK WALNUT SALSA
1 1/4 cups tomatoes, finely chopped
1/2 cup cucumbers, finely chopped
2 tablespoons olives, finely chopped
2 tablespoons red onions, finely chopped
1 tablespoon lemon juice
1 teaspoon olive oil
1 teaspoon parsley, chopped
1/4 teaspoon garlic, minced
Pinch oregano, dried
1/4 cup walnuts, chopped, toasted
Servings: 6
1. Season cod fillets with salt and pepper. Sauté in oil in a non-stick or heavy sauté pan over medium-high heat until fish just flakes when tested with a fork. To serve, divide cod between serving plates and top evenly with salsa.
2. Greek Walnut Salsa: Mix together all ingredients except walnuts until well combined. Season with salt and pepper; stir in walnuts just before serving.
Oil, as needed
GREEK WALNUT SALSA
1 1/4 cups tomatoes, finely chopped
1/2 cup cucumbers, finely chopped
2 tablespoons olives, finely chopped
2 tablespoons red onions, finely chopped
1 tablespoon lemon juice
1 teaspoon olive oil
1 teaspoon parsley, chopped
1/4 teaspoon garlic, minced
Pinch oregano, dried
1/4 cup walnuts, chopped, toasted
Servings: 6
1. Season cod fillets with salt and pepper. Sauté in oil in a non-stick or heavy sauté pan over medium-high heat until fish just flakes when tested with a fork. To serve, divide cod between serving plates and top evenly with salsa.
2. Greek Walnut Salsa: Mix together all ingredients except walnuts until well combined. Season with salt and pepper; stir in walnuts just before serving.