ALASKA COD, ORZO AND CUCUMBER SALAD

• 1 lb. Alaska cod fillets
• 2 cucumbers, peeled, seeded and cut on a bias into thin strips
• 1 cup Orzo, a rice-shaped pasta
• 1/4 cup green onion, thinly sliced
• 8 lettuce leaves
• 4 lemon wedges
• 1/2 cup blue cheese salad dressing
• 1 tsp. lemon zest
• 1/4 tsp. fresh lemon juice
• 4 tsp. red bell pepper, diced
• salt and pepper, to taste

Mix the blue cheese salad dressing with the lemon zest and lemon juice; hold aside.

Broil or Saute the Alaska cod fillets, turning 1 time until cooked through. Fish should be opaque but barely translucent in the center. Cooking time will vary depending on cooking method and thickness of fish, but should take between 4-8 minutes. Set aside to cool.

Bring 4 cups of salted water to a boil, add the orzo and cook to al dente (about 8-10 minutes). Cool by running under cold water. Drain well and set aside.

Flake the cooled Alaska cod fillets. Place cod flakes, cucumber slices and orzo in a mixing bowl. Add the dressing mixture and green onion slices; mix well. Taste, adding salt and pepper as necessary.

Place 2 lettuce leaves each on 4 chilled plates. Divide the salad among the 4 plates. Garnish with 1 tsp. of red bell pepper and 1 lemon wedge; serve.

Makes 4 servings.

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