Codfish and Lettuce Salad ala Portugal Recipe

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Codfish and Lettuce Salad ala Portugal

From Dorothy McNett's recipes at Use any fresh fish in season, but for our Portuguese class, fresh codfish or the more traditional dried salt cod could be used. I favor using fresh fish rather than the salt cod.

1-2 pieces fresh codfish fillets or steaks
drizzles of extra virgin olive oil
freshly ground peppercorns
pinches of sea salt
sprinkles of paprika

1 head bibb or romaine lettuce
1 orange, thinly sliced and diced
2-3 green onions, sliced
1 tomato, sliced
pitted ripe olives
1/3 cup extra virgin olive oil
2-3 tablespoons sherry vinegar
2 cloves garlic, very finely minced
1/2 teaspoon semi-fine sea salt
freshly ground pepper
1/2 teaspoon ground cumin

Wash and pat dry the fish. Drizzle with olive oil and sprinkle with pepper, salt and paprika. Heat a skillet or saute pan, adding a little more olive oil to coat the bottom. Add the fish and turn down to medium heat and gently cook several minutes, or until fish flakes easily with a fork. Remove to a plate and allow to cool a bit. (Or, to beautifully cook the fish in the microwave, place fish on a glass or ceramic plate and then place a piece of waxed paper or a large fresh chard leaf over the fish. Cook in the microwave 2-3 minutes, or until fish flakes easily and is done. If using 2 pieces, it may take up to 5 minutes to cook. Set aside to cool.) When cool, tear the fish into small pieces or slivers. In beautiful bowl, combine the greens, orange pieces, onions, tomato slices and ripe olives. In glass measuring cup, combine the oil, vinegar, garlic, salt, pepper and cumin. Whisk well. Place the cooled and shredded fish into the salad greens, drizzle with the dressing, toss and serve.

Recipe created 2011-06-20.

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