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Grilled Cod with Lemon Chimichurri

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Total Time (mins)
20
Difficulty
1
Servings
4
Ingredients
9
Total Prep Time: 0
Calories Per Serving: 210
Nutrients

Nutrition Facts

Serving Size 239g

Amount per serving
Calories 210 Calories from fat: 40
% Daily Value*
Fat 4.5 g 7 %
Saturated 0.5 g 3 %
Trans 0 g
Polyunsaturated Fat 1 g %
Monounsaturated Fat 2.5 g %
Cholesterol 80 mg 27 %
Sodium 590 mg 25 %
Potassium 570 mg 16 %
Carbohydrate 9 g 3 %
Fiber 2 g 8 %
Sugars 4 g
Protein 34 g
Vitamin A 35 %
Vitamin C 45 %
Calcium 6 %
Iron 8 %
Vitamin D 15 %
Vitamin K 25 %
Thiamin 10 %
Niacin 20 %
Vitamin B6 25 %
Folate 10 %
Vitamin B12 25 %
Phosphorus 20 %
Magnesium 15 %
Selenium 80 %
Manganese 10 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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

  1. 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.
  2. Chop roughly 3 cups salad blend. Stir in lemon mixture, capers and shallots. Set aside. This is your Lemon Chimichurri.
  3. 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.
  4. 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.

Tip: 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.

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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. Prep Time: Cook time: Serves: 4
Nutrition facts: 210 Calories, 4.5 grams fat
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.Tip: 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.