Food & Drink Cod Antipasto Feb 12, 2010 Cod Antipasto Source: Source: FPI Print This Recipe Yield: Approximately 10 portions Ingredients & Directions 10 10 C. 20 5 C. 5 C. 1 2 5 Olive relish 2 C. 1/4 C. 2 Tbs. FPI 4 oz. Cod tails Shredded lettuce Leaves leaf lettuce Julienne roasted red peppers Baby corn Medium red onion, sliced Seedless cucumbers, sliced thin Medium tomatoes, sliced Manzanilla olives, chopped Red onion, chopped Extra virgin olive oil Salt & Pepper to taste Method Assemble relish by combining all ingredients in a non-reactive bowl and set aside. Cook Cod to an internal temperature of 160 degrees. While Cod cooks assemble plate by fanning 3 tomato slices at top and 7 cucumber slices at bottom of plate. Place two leaves of lettuce on plate, one at 3 o’clock and the other at 9 o’clock. Mound shredded lettuce in center of plate and garnish with red onion, baby corn and roasted red peppers. Place 1 Cod tail atop shredded lettuce and spoon 2 tbs of olive relish across top. Table of Contents Iceberg Babies® Asian Hand Rolls Crab Cakes Butterball Just Perfect Turkey Sandwich Cranberry Walnut Muffins Butterball Roasted Turkey Breast Greek Pesto Sandwich with Roasted Arctic Char Southwest Chophouse Salad Basil Strawberry Lemonade French Toast With Peaches And Wisconsin Mascarpone Cream Chipotle Rubbed Cod Tail Torta Seared Sea Scallops with Mushroom Raisin Goulash Fresh Baked Slider Buns with Bridgford Frozen Rolls Dough Recommended ReadingTexas is added to Michelin’s list of review guides Jul 17, 2024Michael Solomonov’s CookNSolo restaurant group to open Jaffa Bar in PhiladelphiaJul 15, 2024New on the Menu: Two scallop dishes and wagyu tartareJun 21, 2024New on the Menu: Traditional pasta dishes and pastrami pierogiJun 07, 2024 Load More