Jennie@ifish
09-05-2004, 09:09 AM
ALASKA COD, ORZO AND CUCUMBER SALAD
1 lb. Alaska cod fillets
2 cucumbers, peeled, seeded and cut on a bias into thin strips
1 cup Orzo, a rice-shaped pasta
1/4 cup green onion, thinly sliced
8 lettuce leaves
4 lemon wedges
1/2 cup blue cheese salad dressing
1 tsp. lemon zest
1/4 tsp. fresh lemon juice
4 tsp. red bell pepper, diced
salt and pepper, to taste
Mix the blue cheese salad dressing with the lemon zest and lemon
juice; hold aside.Broil or Saute the Alaska cod fillets, turning
1 time until cooked through. Fish should be opaque but barely
translucent in the center. Cooking time will vary depending on
cooking method and thickness of fish, but should take between
4-8 minutes. Set aside to cool.Bring 4 cups of salted water to a
boil, add the orzo and cook to al dente (about 8-10 minutes).
Cool by running under cold water. Drain well and set aside.
Flake the cooled Alaska cod fillets. Place cod flakes, cucumber
slices and orzo in a mixing bowl. Add the dressing mixture and
green onion slices; mix well. Taste, adding salt and pepper as
necessary.Place 2 lettuce leaves each on 4 chilled plates.
Divide the salad among the 4 plates. Garnish with 1 tsp. of
red bell pepper and 1 lemon wedge; serve.
Makes 4 servings.
Halibut Onion Crunch 4 Halibut fillets or steaks
1/4 tsp. marjoram
3 Tbs cooking oil
1/4 tsp. garlic salt
1 1/2 tsp. lemon juice
1/2 tsp. salt
1/8 tsp. pepper
1/8 tsp. dry mustard
3 TBS grated parmesan cheese
1/3 cup canned, french fried onions, crumbled
1. Combine oil, lemon juice, salt, pepper, mustard, marjoram and garlic salt.
2. Pour over halibut.
3. Marinate 20 minutes, turning once.
4. Transfer fish to buttered baking dish.
5. Sprinkle with onions and cheese.
6. Bake at 450 degrees for 20 minutes or until fish flakes with fork. Serves 4
1 lb. Alaska cod fillets
2 cucumbers, peeled, seeded and cut on a bias into thin strips
1 cup Orzo, a rice-shaped pasta
1/4 cup green onion, thinly sliced
8 lettuce leaves
4 lemon wedges
1/2 cup blue cheese salad dressing
1 tsp. lemon zest
1/4 tsp. fresh lemon juice
4 tsp. red bell pepper, diced
salt and pepper, to taste
Mix the blue cheese salad dressing with the lemon zest and lemon
juice; hold aside.Broil or Saute the Alaska cod fillets, turning
1 time until cooked through. Fish should be opaque but barely
translucent in the center. Cooking time will vary depending on
cooking method and thickness of fish, but should take between
4-8 minutes. Set aside to cool.Bring 4 cups of salted water to a
boil, add the orzo and cook to al dente (about 8-10 minutes).
Cool by running under cold water. Drain well and set aside.
Flake the cooled Alaska cod fillets. Place cod flakes, cucumber
slices and orzo in a mixing bowl. Add the dressing mixture and
green onion slices; mix well. Taste, adding salt and pepper as
necessary.Place 2 lettuce leaves each on 4 chilled plates.
Divide the salad among the 4 plates. Garnish with 1 tsp. of
red bell pepper and 1 lemon wedge; serve.
Makes 4 servings.
Halibut Onion Crunch 4 Halibut fillets or steaks
1/4 tsp. marjoram
3 Tbs cooking oil
1/4 tsp. garlic salt
1 1/2 tsp. lemon juice
1/2 tsp. salt
1/8 tsp. pepper
1/8 tsp. dry mustard
3 TBS grated parmesan cheese
1/3 cup canned, french fried onions, crumbled
1. Combine oil, lemon juice, salt, pepper, mustard, marjoram and garlic salt.
2. Pour over halibut.
3. Marinate 20 minutes, turning once.
4. Transfer fish to buttered baking dish.
5. Sprinkle with onions and cheese.
6. Bake at 450 degrees for 20 minutes or until fish flakes with fork. Serves 4