1 cup prepared chipotle salsa
1/2 cup prepared raspberry vinaigrette
1-1/2 to 2 Tablespoons olive oil
1/2 to 1 teaspoon chipotle chili powder, to taste
1/2 teaspoon minced garlic
1 teaspoon sugar
4 Alaska Cod fillets (4 to 6 oz. each), fresh or thawed
3 cups Spring mix salad
3 cups arugula
1 cup thin-sliced fresh fennel
1/2 cup cilantro leaves
1 cup fresh raspberries, small strawberries, or fresh orange sections
1/4 cup each slivered purple (or red) onion
Cotija cheese, optional
In a small bowl, blend chipotle salsa and vinaigrette to make dressing; set aside.
In a separate small bowl, blend olive oil, chili powder, garlic, and sugar. Heat a heavy nonstick skillet over medium heat. Brush oil mixture on both sides of Alaska Cod fillets and place in heated skillet. Cook about 3 to 4 minutes, until browned. Turn fillets over and cook an additional 3 to 4 minutes, cooking just until fish is opaque throughout.
In a large bowl, combine lettuces, fennel, cilantro, raspberries, and onion.
To serve, portion about 2 cups salad mixture onto each of four plates. Top with a cod fillet and drizzle with 1/4 cup dressing. Sprinkle with Cotija cheese, if desired.