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Cod and Tomato Green Salad
From Dorothy McNett's recipes at www.dorothymcnett.com. Again, one of many versions of an Italian style salad using the freshest of fish,usually cod, but other fillets can be substituted.
1 pound fresh skinless cod fish
Wash and pat the fish fillets dry. Sprinkle with salt and pepper. In a heavy bottomed saute pan heat the 1/4 cup of olive oil about 2 minutes over medium heat, do not let it get smoking hot but it needs to be nice and hot. Put the fish in the oil and cook about 2 minutes watching carefully. You can turn them over and continue to cook, but a Venetian recipe would have you just tilt the pan and with a spoon keep basting the hot oil over the tops of the fillets, about 2 - 3 minutes until done. Now add the tomato chunks and dried herbs. Swirl and cook 1 - 2 minutes. Remove the fish to a plate and continue to cook the tomatoes about 1 -2 minutes more to make a chunky sauce. Place greens in a salad bowl or arrange on individual serving plates. In a glass measuring cup whisk together the 1/4 cup olive oil, tarragon vinegar and sugar or honey. Toss into the greens and serve with the cod and tomatoes along side of the salad or tossed into it if using a salad bowl.
Recipe created 2015-08-10.