ALASKA COD WITH GREEK WALNUT SALSA

• 6 (6 oz. each) Alaska cod fillets, thawed
• oil, as needed
• Greek Walnut Salsa

Season cod fillets with salt and pepper. Saute in oil in a non-stick or heavy saute pan over medium-high heat until fish just flakes when tested with a fork. To serve, divide cod between serving plates and top evenly with salsa.

Makes 6 servings.

GREEK WALNUT SALSA

• 1-1/4 cups tomatoes, finely chopped
• 1/2 cup cucumbers, finely chopped
• 2 tbsp. olives, finely chopped
• 2 tbsp. red onions, finely chopped
• 1 tbsp. lemon juice
• 1 tsp. olive oil
• 1 tsp. parsley, chopped
• 1/4 tsp. garlic, minced
• pinch oregano, dried
• 1/4 cup walnuts, chopped, toasted

Mix together all ingredients except walnuts until well combined. Season with salt and pepper; stir in walnuts just before serving.

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