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High Liner Foodservice

High Liner Foodservice

Herb Grilled Blue Cod & Summer Nicoise Salad

Serves: 4
Prep time: 20 minutes
Cook time: 20 minutes

For the Summer Nicoise Salad

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

For the Herb Grilled Southern Blue Whiting

  • 4 each Southern Blue Whiting Fillets
  • 1 fl-oz Olive Oil
  • 0.5 ounce Lemon, juice
  • 0.5 ounce Parsley or other preferred soft stemmed leaves, chopped
  • 0.5 ounce Kosher Salt
  • 2 each Lemon

For the Creamy Green Goddess Dressing

  • 1 ounce Curly Parsley
  • 0.5 ounce Cilantro
  • 0.5 ounce Spinach
  • 0.5 ounce Garlic
  • 1 1/4 fl-oz Lemon, juice
  • 1/2 fl-oz White Wine Vinegar
  • 4 fl-oz Vegetable Oil
  • 4 fl-oz Mayo
  • 0.5 ounce Kosher Salt
  • 0.25 ounce Ground Black Pepper
  1. Thaw the Whiting 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. Add the remaining ingredients and process for 30 seconds until combined. Reserve under refrigeration for service.
  3. 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. Toss the the halved cherry tomatoes with olive oil. Cut the hard boiled egg into quarters. 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.
  4. For the Herb Grilled Southern Blue Whiting: 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. 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. 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 145℉. Grill the lemon halves cut side down for approximately 1-2 minutes until charred nicely. Allow the grilled Whiting 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.