AuthorMike EgrieCategory, DifficultyIntermediate
Cod with Warm Celery−Grape Salad
Yields4 Servings
Prep Time15 minsCook Time15 minsTotal Time30 mins
 2 tbsp olive oil, divided
 16 oz (4oz.) cod fillets
 1 tsp lemon pepper seasoning
 1 cup thinly sliced onion
 1 cup thinly sliced celery
 1 cup halved red grapes
 ¼ cup cup pignolia (Pine Nuts)
 3 cups arugula
 lemon wedges
1

In a large skillet heat 1 tablespoon of the oil over medium heat. Sprinkle fillets with seasoning. Add to skillet, skin side up; cook 3 minutes. Gently turn fillets; cover and cook 5 minutes or until fish flakes easily with a fork. Transfer to a platter; cover to keep warm.

2

For the salad, in same skillet heat remaining 1 tablespoon oil over medium heat. Add onion and celery; sauté 4 to 6 minutes or until beginning to soften. Add grapes and pine nuts; sauté 1 minute more or just until heated through. Transfer to a medium bowl. Add arugula; toss gently. Spoon salad evenly onto 4 plates. Top with fillets, and serve with lemon wedges.

Make it a meal: Serve with whole-grain flatbread.

Ingredients

 2 tbsp olive oil, divided
 16 oz (4oz.) cod fillets
 1 tsp lemon pepper seasoning
 1 cup thinly sliced onion
 1 cup thinly sliced celery
 1 cup halved red grapes
 ¼ cup cup pignolia (Pine Nuts)
 3 cups arugula
 lemon wedges

Directions

1

In a large skillet heat 1 tablespoon of the oil over medium heat. Sprinkle fillets with seasoning. Add to skillet, skin side up; cook 3 minutes. Gently turn fillets; cover and cook 5 minutes or until fish flakes easily with a fork. Transfer to a platter; cover to keep warm.

2

For the salad, in same skillet heat remaining 1 tablespoon oil over medium heat. Add onion and celery; sauté 4 to 6 minutes or until beginning to soften. Add grapes and pine nuts; sauté 1 minute more or just until heated through. Transfer to a medium bowl. Add arugula; toss gently. Spoon salad evenly onto 4 plates. Top with fillets, and serve with lemon wedges.

Cod with Warm Celery−Grape Salad
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