Contact

For more information on ASMI’s campaigns to promote Alaskan seafood, please contact the Southern Europe office, located in Barcelona, Spain, to request media information or artwork.

David McClellan

Alaska Seafood Marketing Institute Regional Representative

C/ Borrell 7 – Local 19 08190 St. Cugat del Vallès (Barcelona) Spain

Tel:+34 93 589 8547
Fax:+34 93 589 7051

E-mail: dmcclellan@alaskaseafood.org
Web: www.alaskaseafood.org

Follow us on Social Networks

Bacalhau do Alasca com salada estilo niçoise

Alaska Cod with niçoise style salad

Bacalhau do Alasca com salada estilo niçoise

Alaska Cod with niçoise style salad

Course Main Course
Alaska Product Alaska Cod
Servings 24

Ingredients
  

  • 24 1/2 lbs. haricot vert trimmed, blanched, shocked
  • 72 lbs. new red potatoes quartered blanched, shocked
  • 144 cups cherry tomatoes halved
  • 3/4 lb. red pepper diced
  • 3/4 lb. zucchini diced
  • 1/2 cups sherry or plain vinaigrette prepared
  • 72 lbs fresh spinach or arugula
  • 216 lbs Alaska Cod fillets cut 24, 6 oz. ea.
  • 1/2 cups Niçoise olives chopped

Instructions
 

  • In a large bowl add the haricot vert, potatoes, cherry tomatoes, diced pepper and zucchini.
  • Toss with 4 cups of the vinaigrette, cover and hold under refrigeration.
  • In another bowl toss the spinach (or arugula) with 3 cups of the vinaigrette, cover and hold under refrigeration until needed.
  • Season the cod fillets with salt and pepper on both sides.
  • Place on a lightly oiled sheet pan, and into a preheated 425ºF oven and cook 7-10 minutes or until the cod just starts to flake.
No Comments

Sorry, the comment form is closed at this time.