When summertime rolls around in this beach town, I want to eat salads every night! If I need some protein I’ll go to our local Santa Barbara Fish Market OR in this case, just stop by Pacific Health Foods for a quick, easy dinner. This Wild Alaskan Cod was very tasty. This recipe calls for lots of veggies which tastes like summer in a bowl and can be easily adjusted to the season.
All the produce used in this recipe is from our local farmers market and the shop! We have an abundance of sweet tomatoes, I can’t get enough.
I thawed the fish in the fridge over night and rinsed and patted dry before seasoning. I used a simple rub of veggie pepper (see photo to the right), Himalayan sea salt, a squeeze of lemon juice, smoked paprika and drizzled some avocado oil on top.
You can find this in our freezer section! The premium fish is frozen immediately after harvest at the very peak of freshness. It’s then expressed to their climate controlled facility where it is skillfully portioned and packed with care with a strong emphasis on quality. Orca Bay started in the 1980’s, their vision was to bring a better value direct to their customers by providing a higher quality, all natural frozen seafood than what was being sold in the market three decades ago.
This simple salad paired perfectly with the flaky fish and could be adjusted depending on the season! The peppery punch from the arugula, sweetness of the corn and tomato and the fresh crunch of the cucumber were oh so delicious.
Creamy avocado + tart peach + spicy jalapeño = summer goodness
Tomato Summer Corn Herb Salad
1 basket cherry tomatoes
1 cucumber
2 handfuls arugula
2 ears of corn
2 tbsp olive oil
Alaskan Wild Cod
2 filets
1/2 teaspoon smoked paprika
1 teaspoon veggie pepper
squeeze of lemon juice
1/2 teaspoon Himalayan pink sea salt
Local Peach Avocado Salsa
1 ripe peach, nectarine or pluot diced
1 ripe avocado diced
2 scallions sliced or minced
2 cloves of garlic minced
1/2 bunch of cilantro chopped
1/2 jalapeño (or more if you can handle the heat) minced
drizzle of white vinegar
squeeze of 1/2 a lemon or lime
salt to taste
Directions
Pre-heat oven to 400 degrees while you prepare the salad. I used raw corn off the cob but you could also char it on the grill for some extra smokiness. Slice tomatoes and cucumbers, toss with the arugula and drizzle a bit of quality olive oil before serving along with salt and pepper to taste.
I made the salsa an hour before serving so the flavors would combine. The raw garlic gives it a nice little punch paired with the spicy jalapeño, creamy avocado and sweet peach.
I love this recipe because you can prepare everything ahead of time and just throw the fish on the grill or pop it in the oven right before serving. Perfect for a summer night. The cook time will depend on the thickness of the fish, but mine were fairly thin filets so I baked them for about 12 minutes at 400 degrees. You want the fish to be opaque and flaky when pulled with a fork.
Cheers!
Recipe by Alyssa Potter
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