Ingredients: 1 lb. Alaska cod fillets 4 cups lettuce, chopped 3 medium cucumbers, peeled, seeded and cut into 1 inch chunks 2 medium tomatoes, cut into wedges 1/2 small red onion, sliced 1/2 cup Greek olives, chopped Oregano Vinaigrette 1/2 cup Feta cheese, crumbled salt and black pepper, to taste Directions:Cut cod into 1-1/2 inch chunks. Place cod in a shallow, microwave safe dish. Cover loosely with wax paper or plastic wrap. Cook at high 3 to 4 minutes, or until fish flakes when tested with a fork, turning dish halfway through cooking time. Remove from oven and let cool. Meanwhile, toss remaining ingedients except Feta, salt and pepper in a large bowl until well coated with Oregano Vinaigrette. Add Feta and cod and gently toss just until combined. Season to taste with salt and pepper just before serving. Makes 4 to 6 servings. Oregano Vinaigrette: Combine 6 tablespoons olive oil, 1/4 cup lemon juice, 1 tablespoon chopped fresh oregano (or 1 teaspoon dried oregano). Whisk together all ingredients until well combined. |