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Herb Grilled Blue Cod & Summer Nicoise Salad

Indulge in the epitome of culinary elegance with our Herb-Grilled Blue Cod Nicoise Salad – a celebration of premium quality and garden-fresh goodness. Immerse yourself in the exquisite flavors of wild-caught blue cod, expertly grilled with a medley of aromatic herbs that elevate this dish to a level of unmatched sophistication. Resting on a bed of tender baby potatoes, vibrant cherry tomatoes, crisp haricot vert, and hearty chickpeas, each bite is a delightful symphony of textures. Accentuating the freshness is our creamy Green Goddess dressing, adding a touch of richness that perfectly complements the lightness of the fish and the abundance of healthy, fresh veggies. Savor the premium essence of our wild-caught blue cod, and revel in the crisp, wholesome allure of our Traditional Nicoise Style Salad – a culinary masterpiece that embodies the marriage of premium quality and vibrant freshness.
Serves: 4
Prep time: 20 minutes
Cook time: 20 minutes
Ingredients
Preparation

For the Summer Nicoise Salad

  • 170g Fingerling Potato
  • 110g Pitted Nicoise Olives
  • 1 each Watermelon Radish peeled and sliced thin into bite sized pieces
  • 2 each Egg hard boiled and peeled
  • 400g Canned Chickpeas drained and rinsed
  • 110 Haricots Verts, snipped blanched
  • 170g Cherry Tomato halved
  • 14g Olive Oil
  • 55g Purple Cabbage sliced thin
  • 55g Carrots, shredded
  • 225g Green Leaf Lettuce, trimmed leaves
  • 14g Dill

For the Herb Grilled Blue Cod

  • 4 each Southern Blue Cod Fillets
  • 30mL Olive Oil
  • 14g Lemon, juice
  • 14g Parsley or other preferred soft stemmed leaves, chopped
  • 14g Kosher Salt
  • 2 each Lemon

For the Creamy Green Goddess Dressing

  • 28g Curly Parsley
  • 14g Cilantro
  • 14g Spinach
  • 14g Garlic
  • 35mL Lemon, juice
  • 15mL White Wine Vinegar
  • 120mL Vegetable Oil
  • 120mL Mayo
  • 14g Kosher Salt
  • 7g Ground Black Pepper
  1. Thaw the Blue Cod fillets overnight, under refrigeration & preferably in a perforated drip pan wrapped in plastic. Pat fillets dry with a clean towel or paper towel.
  2. For the Creamy Green Goddess Dressing: To the bowl of a blender or food processor add all of the ingredients except for the Mayo, Kosher Salt and Ground Black Pepper. Process on high for 2 minutes, or until all of the herbs are completely chopped.
  3. Add the remaining ingredients and process for 30 seconds until combined. Reserve under refrigeration for service.
  4. For the Summer Nicoise Salad: Slice the fingerling potatoes into 1/8" rounds. Place into a small pot and cover by 1" with cold water. Add the Kosher salt to the pot and bring to a gentle simmer over a medium-high setting. Cook for 8-10 minutes until 'al dente' and just barely tender. Strain and reserve.
  5. Toss the the halved cherry tomatoes with olive oil. Cut the hard boiled egg into quarters.
  6. Artfully assemble the Nicoise salads beginning with a bed of green leaf lettuce, shredded carrots and sliced purple cabbage onto four plates. Tuck the remaining ingredients around the edges of the salad.
  7. For the Herb Grilled Blue Cod: Preheat your grill to a medium-high setting. If desired, cut the full fillets into smaller strips or leave whole. Place the fillets into a bowl along with the olive oil, lemon juice, parsley and kosher salt. Allow to marinate for approximately 15 minutes while the grill heats. Cut the lemons in half width wise.
  8. Carefully brush the grill grates to clean with an oiled rag. Remove the fillets from the marinade and brush off any excess marinade, especially excess oil.
  9. Place the fillets onto the preheated grill and allow to cook for approximately 3-5 minutes, being careful not to cause any excess flare ups of the grill. As the fish begins to fully cook it should naturally release from the grill grates. If necessary flip the fish over briefly on the grill, or allow the fish to 'carry over' to cook fully throughout. Cook to an internal temperature of 62°C.
  10. Grill the lemon halves cut side down for approximately 1-2 minutes until charred nicely.
  11. To Finish: Allow the grilled Blue Cod to rest briefly before placing the fillets or pieces atop the Nicoise salad. Serve the green goddess dressing on the side in a ramekin along with a grilled lemon half for squeezing.

High Liner Foodservice, 4.54 kg / 10 lb, Individually Quick Frozen Blue Cod Fillets, approx. 142 g / 5 oz