Recipes and Links

Cod with Mediterranean Salsa

Yield: 2 Servings, 1 cup salsa


1/3 cup Kalamata or other brine-cured black olives, drained, rinsed, pitted, and diced

1 Roma tomato, seeded and chopped

½ small shallot, minced

1 Tbsp julienned fresh basil leaves

1 Tbsp drained and rinsed capers

1/4 tsp freshly grated orange zest

1 tsp Flying Olive Sicilian Lemon Balsamic Vinegar

2 Tbsp Flying Olive Basil, Tuscan Herb, Garlic, or a Flying Olive Single Varietal of Choice Extra Virgin Olive Oil, divided

¼ tsp freshly ground black pepper

Sea salt

Two 6-oz pieces cod fillet

Garnish: fresh basil sprigs


In a bowl mix together the olives, tomato, shallot, basil julienned, capers, orange zest, Flying Olive Sicilian Lemon Balsamic Vinegar and 1 Tbsp Flying Olive Extra Virgin Olive of Choice to make salsa. Season with freshly ground black pepper.

Season cod with salt and pepper. In a non-stick skillet, heat the remaining 1 Tbsp of Flying Olive Extra Virgin Olive of Choice over moderately high heat until hot but not smoking. Cook the cod for about 4 minutes on each side, depending on thickness, or until golden and cooked through.

Spoon salsa over cod and garnish with basil sprigs.

Submitted by Barb L.