Alaska Cod Mediterranean
Contributed by: Chris, WebAdmin. of RecipesNow.com
Making a big splash at dinner tables across the nation is an elegant Alaska seafood dish with a
distinct Mediterranean flair. Simple to prepare, the delicious dish combines festive and fresh
garden vegetables with tender, snow white fillets of Alaska Cod or Alaska Pollock. Both species
are harvested in the cold, clear waters of the North Pacific ocean.
Both of these delicious whitefish varieties are healthy choices. They are rich in the
nutrients selenium, magnesium, and potassium. Like all Alaska seafood, cod and pollock offer a
perfect solution for people seeking food high in protein and low in saturated fat. Alaska seafood is
also a natural source of omega-3 fatty acids, the "good fat" that helps to protect the heart,
improve brain function, and aid vision.
The American Heart Association's new dietary recommendations encourage Americans to
eat seafood twice a week because of the health benefits it confers.
Alaska Cod Mediterranean is a complete meal that will delight your friends and
- 2 cups diced mushrooms
- 2 Tbsp. olive oil
- 1/2 onion, diced
- 3 cloves garlic, minced
- 1/2 teaspoon basil, crushed
- 1 medium eggplant, diced (about 2 cups)
- 1 large tomato, diced
- 1 red pepper, diced
- 15 large ripe olives, cut in quarters
- 2 pounds Alaska Cod fillets (or for a different taste, try Alaska Pollock)
- 1 Tbsp. fresh lemon juice
In large non-stick skillet, cook mushrooms in 1 tablespoon olive oil over medium-high heat until
browned. Add onion, garlic, and basil; cook stirring occasionally, until onion is soft. Add
remaining vegetables and olives; season to taste with salt and pepper. Cook, uncovered, over
medium heat, stirring occasionally, for 10 minutes.
Meanwhile, in separate skillet, heat remaining 1 tablespoon olive oil. Season Alaska Cod with
salt and pepper. Saute cod over medium-high heat, 2 to 3 minutes per side or until fish just flakes
when tested with a fork. Stir lemon juice into vegetables and season to taste with salt and pepper.
To serve, divide vegetables evenly between serving plates. Top vegetables with portions of
Serving Size: 6 servings
Nutritional Information: Per serving (with cod): Calories: 212, Protein: 29 g, Carbohydrates: 8.4 g, Dietary fiber: 2.9, Total fat: 6.9 g, Cholesterol: 55 mg, Sodium: 211 mg, calories from fat: 29%.