1 pound Alaska cod fillets (2 to 3 pounds)
4 cups lettuce, chopped
3 medium cucumbers, peeled, seeded and cut into 1 inch chunks
2 medium tomatoes, cut into wedges
1/2 small red onion, sliced
1/2 cup Greek olives, chopped
1/2 cup Feta cheese
Salt and pepper, to taste
OREGANO VINAIGRETTE
6 tablespoons oil
6 tablespoons wine vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon oregano, crushed
3 drops hot pepper sauce
Servings: 4
1. Cut cod into 1-1/2 inch chunks. Place cod in a shallow, microwave safe dish. Cover loosely with wax paper or plastic wrap. Cook at high 3 to 4 minutes, or until fish flakes when tested with a fork, turning dish halfway through cooking time. Remove from oven and let cool.
2. Meanwhile, toss remaining ingredients except Feta salt and pepper in a large bowl until well coated with Oregano Vinaigrette. Add Feta and cod and gently toss just until combined. Season to taste with salt and pepper just before serving.
4 cups lettuce, chopped
3 medium cucumbers, peeled, seeded and cut into 1 inch chunks
2 medium tomatoes, cut into wedges
1/2 small red onion, sliced
1/2 cup Greek olives, chopped
1/2 cup Feta cheese
Salt and pepper, to taste
OREGANO VINAIGRETTE
6 tablespoons oil
6 tablespoons wine vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon oregano, crushed
3 drops hot pepper sauce
Servings: 4
1. Cut cod into 1-1/2 inch chunks. Place cod in a shallow, microwave safe dish. Cover loosely with wax paper or plastic wrap. Cook at high 3 to 4 minutes, or until fish flakes when tested with a fork, turning dish halfway through cooking time. Remove from oven and let cool.
2. Meanwhile, toss remaining ingredients except Feta salt and pepper in a large bowl until well coated with Oregano Vinaigrette. Add Feta and cod and gently toss just until combined. Season to taste with salt and pepper just before serving.
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