Grilled Cod with Lemon Chimichurri
The sweet, piquant lemon chimichurri is the perfect addition to any of your grilled favorites: cod, salmon, chicken or vegetables. In this case, the sweet and tart flavors of the sauce balance beautifully with the smoky grilled cod and dark leafy greens. With DOLE Organic Spring Mix this meal pops with both color and nutrients.
Ingredients
- 1 lemon, such as Meyer
- 3 tablespoons rice vinegar, divided
- 1 tablespoon agave nectar
- 1/2 teaspoons salt
- 1 pkg. (5 oz.) DOLE® Organic Spring Mix
- 3 tablespoons capers
- 2 tablespoons chopped shallots
- 4 (5 oz. each) cod fillets
- Ground black pepper, to taste
- 1 tablespoon olive oil
- 2 teaspoons fresh lemon juice
Directions
- Trim off both ends of the lemon. Cut the lemon into quarters, lengthwise, and remove seeds. Thinly slice the quarters, then roughly chop them; transfer to a medium bowl. Toss with rice vinegar, agave nectar and 1 teaspoon salt; set aside for 2 hours.
- Chop roughly 3 cups salad blend. Stir in lemon mixture, capers and shallots. Set aside. This is your Lemon Chimichurri.
- Preheat the grill or broiler to high heat. Season the fish with remaining salt and black pepper. Grill the fish for 10 minutes or until desired doneness, turning once.
- Stir together olive oil and lemon juice. Toss to coat remaining salad blend. Divide between 4 medium plates. Place cod on top of the greens and spoon 2 heaping tablespoons lemon chimichurri over the top.
Tips & tricks
If you can find locally grown Meyer lemons, use them for the best taste. Originally grown in China, Meyer lemons are a cross between lemons and mandarin oranges. They will add a complex accent to your chimichurri.