Fresh Cod Fish Salad

Fresh Cod Fish Salad is a wonderful white fish salad made with delicious, lemony flavored fish that is very light and refreshing, you just can't stop eating it.  It's not a fishy tasting fish, and the texture is meaty not flaky.

Boneless, skinless fresh Cod fish, also known as Scrod fish is cooked in water very quickly, then it's marinated in a dressing made with garlic, fresh parsley and lemon juice.

This fish salad is easy to make and one you can serve chilled or at room temperature. No baking or frying is involved here (which is a blessing at times), only requires a quick boil.  Anyone can make this salad in a matter of minutes.

Our dad is sent to the fish store every week by our mom to buy this Cod fish, and everyone in the store always asks him, what do you do with cod fish?  In his heavy Italian accent he always replies: "I donta really know, my-a wife-a she make a salad!"  Our Dad is 87 years old and is so cute even at his age.  Mom is too!
When you buy Cod fish, be sure to ask the guy behind the counter to clean it well for you, removing skin, head, tail, spine and any bones from the fish. You should cook it on the same day you purchase it.

Cod fish salad is the one seafood dish my sister Liz LOVES to eat every week, when she visits my parents. She doesn't like fishy fish!  So, if you have friends or family members just like Liz, then this is the nutritional and hearty seafood dish to make as part of any meal.

Serve this Cod fish salad with some fresh spinach sautéed with garlic, or quinoa stuffed zucchini and you'll have a delicious, light meal that is low calorie, high protein and gluten-free.  I think they will love it.  Enjoy!

Fresh Cod Fish Salad
  • 1 pound fresh skinless, boneless Cod Fish
  • 2 garlic cloves
  • 1/4 cup fresh chopped parsley
  • 1/4 cup extra-virgin olive oil
  • 3 lemons juiced
  • pinch cayenne pepper
  • 1/4 tsp. sea salt and pepper to taste
  • Optional: 1/4 cup Gaeta olives

In a medium pot filled with water, bring water to an almost boil.
Add fish, 1/4 teaspoon salt, garlic cloves and parsley. This will flavor the fish while cooking. Simmer to low boil for about 5 to 8 minutes, or until the fish is fully cooked.  Check periodically to see if the fish is cooked.

Once the fish is fully cooked. It should feel slightly firm to the touch. Using a slotted spoon, carefully remove the cod fish and some of the parsley as well.

Gently continue to remove the fish from the boiling water, allowing it to drain over the pot. 
Transfer to a serving platter.

When fish is completely transferred. Add salt, pepper and cayenne pepper to taste.

Pour about a quarter cup of extra-virgin olive oil over the fish.
Then pour the lemon juice over the fish.  Allow the salad to sit aside for about 10 to 15 minutes to marinate, or chill in refrigerator for about half hour.
Optional: For more added flavor, you can add about 1/4 cup of Gaeta olives and one small garlic clove minced at the end while its marinating.   
Serves 4
Hope you had a lovely Memorial weekend.  The weather was perfect, and we got to enjoy all the Memorial festivities Charleston has to offer.  Thanks for stopping by!  Have a great day!
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